Bourbon Banana Cream Pie Recipe

Before we talk a most delicious Bourbon Banana Cream Pie Recipe I hope everyone had a fabulous Spring Break and Easter Day Sunday. The family and I spent the wonderful day as we always have for the last several years hunting for Easter eggs and feasting on good food with some good, long-time family friends.

Easter Sunday

As the weather had been of late, it was unseasonably mild, with little to no wind but with the occasional light drizzle of rain from overhead. It wasn’t warm but it wasn’t cold either. A good looking day for the most part.

easter1

For the Easter day feast, by special request from our hosts, I was asked to see if I could throw together a pie. One request was to see if I could make a berry pie. The other for a Banana Cream Pie. Not a problem. I made BOTH!

If you didn’t already know, I’m not big on Banana Cream Pies, so whenever I got the opportunity to make one, I always get a little excited. It’s a pie I wouldn’t normally make on my own (no one else in my household eats it either), but it is a very popular dish that I would love to get good at making.

Mixed Berry Pie

mixed-berry-pie-1
Just coming off having made a Mixed Berry Cream Pie for my daughter’s 11th birthday not a week or so ago, I had BERRIES on the brain still, so when I got the request to make a ‘berry pie’, a Mixed Berry Pie immediately came to mind.

Either I’m getting a little better at the ‘pie-making’ process , a little more adept, or a little more efficient, because making this Mixed Berry Pie was exceedingly simple and quick. It does help that this particular recipe is as easy as they come when it comes to pies, but STILL, I was somewhat surprised at how fast I was able to bring it together – all while simultaneously making the Bourbon Banana Cream Pie Recipe below.

mixed berry cream pie recipe

The process was quick.

I had already grabbed a 48oz bag of frozen mixed berries (a lot more than you need for this recipe actually) from the local Albertsons grocery store the day before (and had thawed them out for the most part before I used them – they had just a hint of frost to them), AND made my pie pastry a couple hours before (which was chilling up nicely in the fridge). I had the oven preheated to 425 degrees, and in no time was running through prep. First the ingredients…

Ingredients:

Pie crust (enough for a double 9″ pie)
A couple 16oz bags of frozen mixed berries (blackberries,raspberries and blueberries). Or one BIG 48oz bag like I got. Will probably use the remaining berries for a Galette or something.
1 cup of white sugar
1/4 cup of cornstarch (I added just a bit more, maybe a tablespoon just because these pies tend to juice up pretty good. I have found that ‘thickening’ pie juice really varies on a number of factors, so you may have to play with amounts here)
1 teaspoon of lemon juice
1 teaspoon of cinnamon & nutmeg (to sprinkle on top of pie)

Directions:

Preheat the oven to 425 degrees.

Use a wire whisk combine sugar and cornstarch in a mixing bowl.

Add mixed berries to the sugar/cornstarch mixture and toss gently to coat all berries. Try to not to ‘break up’ the berries if you can.

Roll out the bottom of your pie pastry, place in the pie dish.

Scoop the berry mix into the bottom pie crust and sprinkle with lemon juice.

Roll out the pie pastry for the top and gently situate on top of the berry filled pie dish.

Pinch edges and cut a few slits into top. Brush with an egg or milk wash. Sprinkle with Cinnammon and nutmeg (maybe even some sugar if you want)

Bake pie in over for 20min, then turn pie and continue baking for another 10min.

Turn the oven down to 375 degrees and continue baking pie until the crust starts to brown up and the filling begins to bubble through the slit vents. (cover areas that look like they are getting overly browned with tin foil or a pie shield). I didn’t clock this segment of the baking, but I did keep a watchful on it until it just started to brown and juices began to ooze out.

Remove pie from oven and let cool 30-60 minutes before serving. BOOM!

As you can see, a simple enough process, quick and not too labor intensive. Thank goodness too, because the real work was just around the counter top, where the ingredients for my Bourbon Banana Cream Pie patiently awaited my arrival!

Bourbon Banana Cream Pie

bourbon banana cream pie

Run a quick Google search for Banana Cream Pies and you’ll find a zillion different and creative ways at putting together this popular pie dish. But being the ‘spirited’ chap I am, any pie recipe with a bit ‘more Oomph’ added to the recipe is a pie after my own heart, which long story short is how I happened upon this wonderful Bourbon Banana Cream Pie Recipe by Sarah at The Woks of Life.

banana-cream-pie-3

These pies are soooooo freakin’ fun to make, especially when creating things like your own bourbon-infused vanilla pudding and whipped topping. The Bourbon scent is so powerful, and mixed with the creamy goodness of the pudding and whipped topping, before even tasting these ingredients, you get the sense that you’re making something special. I definitely will be using the Bourbon-laden whipped topping on other pie dishes that’s for certain!

bourbon banana cream pie recipe

Although I’m not a Banana Cream Pie fan, I did take the opportunity to taste a generous helping of the Bourbon-made vanilla pudding and whipped topping and OMG, amazing flavor doesn’t even begin to touch this.

I like to give credit where credit is do, so to get this wonderful recipe and instructions for making, please head over to The Woks of Life, and find all the information on making this pie there. And if you remember, in the comments over there, if you can mention that you found the recipe here at the Pie Addict, I would greatly appreciate it!

Whiskey and Bourbon Pie Recipes

It’s been like forever since I last had some time to step into the kitchen and get creative so I decided to make the most of what limited time I had to whip together two boozy delights – A Bourbon Pumpkin Pie and Peach Whiskey Pie. Oh yea, you hear that right, we went gangbusters on the liquor cabinet!

pumpkin bourbon pie

Why Pumpkin? Isn’t Thanksgiving Over?

Yes and yes. I had originally planned on making SEVERAL pumpkin pies throughout the month of November and ultimately ended up making not a single one. I blame it on long work days but really I think it was just procrastination coupled with being easily distracted with everything else under the sun.

Anyways, the holidays are over and life (and my midsection…) as we knew it is slowly shrinking back into place, so this was the opportune time to jump back into the saddle to whip together a bit of fruity boozy delight.

Peach Whiskey Pie

Bourbon Pumpkin Pie

Tell me this. What fun is it to make a ‘Plain Jane Pumpkin Pie?’ No offense to ‘Jane’, but plain ANYTHING is just boring, dull and unbecoming of a true blue baker. Am I right or am I right? Sure, there are times when throwing together some basic cherry and apple pies are warranted, but today wasn’t one of those days!

I don’t know what it is, but I’m always looking for ideas which bring together both hard alcohol and tasty pie dishes, and if you search long and hard enough you’re bound to find something for just about every pie recipe out there.

Turns out Gimme Some Oven had just what I was looking for.

bourbon pumpkin pie

I’ll tell you what….I never realized Pumpkin Pie was so easy. Granted, I didn’t start from raw pumpkins like I wanted (one day I’ll tackle this…), but still, it was a relatively straightforward process. I didn’t make the Bourbon-infused whipped cream, but with 2 tablespoons of the good stuff, this Pumpkin Bourbon Pie had more than enough to wake up the taste senses and taste buds.

Want the recipe? Find The Bourbon Pumpkin Pie here on Gimme Some Oven.

peach whiskey pie

Peach Whiskey Pie

Now I know what you’re thinking. I made a Pumpkin Bourbon Pie, but are you saying you ALSO made a Peach Whiskey Pie the same day? You got it!

I like Pumpkin Pie, but I like fruit pies much MUCH better and I had a taste for peach at the end of my tongue that HAD to be addressed. But a plain jane Peach Pie? Ya’ll should know me better than that. I had a little Bourbon left over from the Pumpkin Pie but I also had a few Whiskey minis wavin’ at me from the liquor cabinet. Peaches? Whiskey? Pie? There had to be a recipe out there for that right?

Peach Whiskey Pie

For this particular pie recipe I went to my personal ‘pie library’ and found, again, another relatively simple but far from plain peach pie recipe. Not only did it have Whiskey in it but a generous amount of honey, which I have never used in a pie recipe before. That was all the ‘arm twisting’ I needed to tackle this one at haste!

peaches

Here are the ingredients and preparation instructions for the Whiskey Peach Pie.

Ingredients:

  • 1 recipe any double crust pie dough
  • 5 to 6 large ripe peaches or about 2lbs frozen peaches
  • 1/2 cup floral-tasting honey
  • 1/4 cup sugar
  • juice of 1/2 medium lemon (about 1 1/2 tablespoons)
  • 2 to 3 tablespoons rye whiskey
  • 1/8 teaspooon ground nutmeg
  • pinch of salt
  • 5 to 6 tablespoons flour (depends on how juicy the peaches are)
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • Egg white wash (1 egg white beaten with 1 teaspoon water)
  • Demerara sugar, for sprinkling

Instructions:

  1. Make the dough and refrigerate it for at least an hour, or overnight. Roll out the bottom crust and place it in a 9 to 10 inch pie plate. Tuck the crust into the plate and trim the edges. Refrigerate the crust while you prepare the next steps of the recipe.
  2. You can use fresh peaches but I prefer frozen (much quicker to prepare and according to many sources they’re even fresher than fresh peaches. I know right?). Put the peaches into a medium bowl. Add the honey, sugar, lemon juice, whiskey, nutmeg, and salt. Taste and adjust the flavors as needed. Gently stir in the flour and set the filling aside.
  3. Roll out the top crust and retrieve the bottom crust from the refrigerator. Brush the bottom crust with beaten egg or egg white mixed with water before adding the filling. What this does is as the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection, helping the bottom crust to cook better and not be soggy.
  4. Using a slotted spoon, put the peaches into the bottom crust. Pour in the juice, stopping about a 1/2 inch below the rim. Dot the filling with the butter, drape the top crust over it, trim the edges, and crimp or flute them.
  5. Preheat the oven to 425 degrees F and chill the pie while you wait for the over to heat up.
  6. Right before baking, cut generous steam vents, brush the crust with egg white wash, and sprinkle it with demera sugar.
  7. Bake the pie in the middle of the oven for 15 to 20 minutes, or until the curst looks dry, blistered, and blond. Reduce the heat to 375 degrees F and bake for at least 35 to 45 minutes more, rotating the pie front to back about halfway through to ensure even baking, until the crust is deeply golden and the juices are thickened and bubble slowly through the vents.
  8. Cool the pie completely before serving, at least a few hours. Store leftovers on the kitchen counter loosely wrapped in a towel for up to 3 days.

[Find this recipe and more in Pie School: Lessons in Fruit, Flour & Butter, By Kate Lebo]

26 Boozy, Yet Irresistible & Easy Pie Recipes. Cheers!

I’ve always wondered, since there are so many recipes for lunch and dinner dishes that call for a bit of wine or beer, there should definitely be an equal number of dessert items calling for the same thing? And not just any desserts, but easy pie recipes infused with a bit some of the more popular adult beverages like Bourbon, rum and vodka! Enjoy!

[full_width][one_half]1. Caramel Banana Pie with Bourbon by Never Enough Thyme
Caramel Banana Pie with Bourbon[/one_half][one_half] “…Mix the sweetened condensed milk with the bourbon and pour the mixture into an 8-inch pie plate.Cover the pie plate with aluminum foil. Pour about ¼-inch hot water in a larger shallow pan. Place covered pie plate in pan and bake at 425 degrees for 1 hour and 20 minutes or until condensed milk is thick and caramel colored (add hot water to pan as needed). Remove foil when done, and set aside…”[/one_half][/full_width]

 

[full_width][one_half]2. Fresh Strawberries & Amaretto Cream Pie Recipe by Taste of Home
Fresh Strawberries & Amaretto Cream Pie[/one_half][one_half]”In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.”[/one_half][/full_width]

 

[full_width][one_half]3. Ginger Bourbon Peach Pie by Buns in My Oven
easy pie recipes[/one_half][one_half]“…To make the filling, bring a pot of water to a boil and add the peaches, one at a time, to the boiling water for 10 seconds. Remove to a bowl filled with icy water for 10 seconds. The skin should easily peel right off the peaches. Thinly slice the peaches and place in a large bowl. Toss with the bourbon. Gently stir in the brown sugar, corn starch, ginger, and cinnamon and stir to coat the peaches…”[/one_half][/full_width]

 

[full_width][one_half]4. Vanilla Bourbon Cherry-Blueberry Pie by Half Baked Harvest
cherry-blueberry[/one_half][one_half]“…In a large bowl toss together the cherries. blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed. Spoon the filling into the prepared pie plate. Make sure to scrape in all the good juices left in the bowl!”[/one_half][/full_width]

 

[full_width][one_half]5. Kahlua Cream Cheese Pie by Eat By Date
kahlua-cheese[/one_half][one_half]“…Beat 1/2 cup of Kahlua liquor into remaining cream cheese mixture and then pour it on top of the pie.
Note: you can get creative here and make swirls or a design if you like…”
[/one_half][/full_width]

 

[full_width][one_half]6. Maple Bourbon Brown Butter Peach Pie by Host The Toast
brown-butter-peach[/one_half][one_half]“…In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.

Once the caramel turns a deep amber brown, remove from heat and add in the butter, swirling the pan until the butter completely melts. Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more…”[/one_half][/full_width]

 

[full_width][one_half]7. Bourbon Caramel Chocolate Banana Cream Pie by Use Real Butter
chocolate-cream[/one_half][one_half]“…In a small saucepan heat the butter, cream, and salt together over medium heat until it begins to boil. Cover and turn off the heat. Stir the sugar, 1 tbsp of bourbon, corn syrup, and water together in a medium saucepan over medium-low heat until the sugar dissolves (it must dissolve or you will brick the whole thing). If the sugar doesn’t seem to dissolve, add a little more water and stir/heat it until it dissolves…”[/one_half][/full_width]

 

[full_width][one_half]8. Peach Bourbon Pie by Gimme Some Oven
peach-bourbon02[/one_half][one_half]“…In a large mixing bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, salt and lemon zest. Add the peaches and toss to combine. Add the lemon juice and bourbon, and toss until evenly coated…”[/one_half][/full_width]

 

[full_width][one_half]9. Spiced Bourbon Apple Pie by A Beautiful Mess
spiced-apple[/one_half][one_half]“…Peel and thinly slice the apples. The thinner your slices the more area for the spiced bourbon coating to stick to. I use a Mandoline and highly recommend them. It’s one of my favorite kitchen tools. Set aside your apples and in a small bowl whisk together the milk, corn starch, bourbon, cinnamon and sugar. Pour over the apples and gently mix them up so that all slices get coated….”[/one_half][/full_width]

 

[full_width][one_half]10. Apple Bourbon Pot Pies by Martha Stewart
apple-pot-pie[/one_half][one_half]“…In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat…”[/one_half][/full_width]

 

[full_width][one_half]11. Ginger Bourbon Peach Pie by Buns in My Oven
ginger-peach[/one_half][one_half]“…To make the filling, bring a pot of water to a boil and add the peaches, one at a time, to the boiling water for 10 seconds. Remove to a bowl filled with icy water for 10 seconds. The skin should easily peel right off the peaches. Thinly slice the peaches and place in a large bowl. Toss with the bourbon. Gently stir in the brown sugar, corn starch, ginger, and cinnamon and stir to coat the peaches…”
[/one_half][/full_width]

 

[full_width][one_half]12. Bourbon Banana Cream Pie by The Woks of Life
banana-cream-bourbon[/one_half][one_half] “…Whisk a small quantity of the hot mixture into the beaten egg yolks, and immediately whisk the egg yolk mixture to the rest of the hot mixture. Cook over low heat for 2 more minutes, stirring constantly. Remove the mixture from the stove and whisk in the last 2 tablespoons butter, vanilla, and 2 tablespoons bourbon until the mixture is smooth. Let the pudding cool completely. If the pudding gets too thick as it cools, whisk in a bit more milk (a little at a time) until you reach the desired consistency…”[/one_half][/full_width]

 

[full_width][one_half]13. Hot Buttered Rum Apple Pie by Leite’s Culinaria
rum-apple[/one_half][one_half]“…Add the apples, dividing them between the 2 pans, and sauté until they are about half-cooked and the juices that are released boil away and reduce until no liquid remains, 8 to 10 minutes. Toss and stir the apples regularly while they are cooking so they cook evenly on both sides. When the apples are done, they should have some give but should not fall apart when you press one between your fingers. Transfer the apples to a bowl and allow them to cool completely to room temperature.
When the apples are cool, add the brown sugar, rum, butter, cornstarch, vanilla extract, pectin or extra cornstarch, spices, and salt and toss to combine…”
[/one_half][/full_width]

 

[full_width][one_half]14. Rum Vanilla Cream Pie by Daily Delicious
rum-vanilla[/one_half][one_half]“…Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seed, and cook over medium-high heat, stirring constantly, until bubbling and thick.
Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow , steady stream, whisk until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it return to boil 1-2 minutes.
Pour mixture through a fine sieve into a large bowl, and stir in 1tbsp of dark rum. Add butter, whisk until butter melts. Let cool, whisking occasionally about 10 minutes…”
[/one_half][/full_width]

 

[full_width][one_half]15. Coconut-Lime “Island Breeze” Icebox Pie by The Cozy Apron
lime-ice-box[/one_half][one_half]“…Spiced Rum Whipped Cream. Add the the cold whipping cream to a bowl, and using a hand mixer with a whisk attachment, whip the cream until thickened; next, add in the sugar and the rum, and continue whipping until stiff peaks form; keep in fridge until ready to use…”[/one_half][/full_width]

 

[full_width][one_half]16. Rum Raisin Pie by She Knows
rum-raisin[/one_half][one_half]“..Mix raisins and rum into a bowl. Microwave for one minute or until raisins plump up. Set mixture aside. Mix sugar, cornstarch, salt and eggs. Stir until fully combined.
Heat cream over medium heat until thickened, but not boiling. Add cream to sugar mixture, stirring constantly.
Place milk and sugar mixture into a sauce pan until thick (it will resemble custard). Stir the custard constantly and pour into a bowl. Over a bowl of ice, place custard bowl to slightly chill. Stir while it’s cooling. Once cooled, mix custard with melted butter and raisin mix. Pour into pie crust. Cover the custard raisin mix with entire tub of whipped topping, being sure to completely cover raisin custard…”
[/one_half][/full_width]

 

[full_width][one_half]17. Boozy Blueberry Cherry Red Wine Pie by Eat The Love
boozy-blueberry[/one_half][one_half]“…Sprinkle the water and vodka over the flour butter mixture and toss with a fork until it forms a dough. If the dough seems too wet, sprinkle a little more flour onto it and fold it in, but the dough is meant to be tacky wet. Gather 1/2 of the dough and flatten into a 1/2” thick disk. Wrap tightly with plastic wrap and repeat with the other half of the dough. Place both disks in the refrigerator for an hour or overnight…”[/one_half][/full_width]

 

[full_width][one_half]18. Hard Cider Apple Pie by Bake it with Booze
apple-pie-booze[/one_half][one_half]“…To make the filling, combine the apple slices, 2/3 cup hard cider, sugars, cinnamon, nutmeg, lemon juice and salt in a large stockpot. Bring to a boil over high heat and cook, stirring often until the sugar dissolves and the apples are thickly coated, about 5 minutes.

In a separate bowl, combine the remaining 2 tbsp hard cider and cornstarch and whisk until smooth. Add this mixture to the apples and boil for 1 or 2 minutes until the liquid is thick and clear. Removed the pot from the heat and let sit for 30 minutes…” [/one_half][/full_width]

 

[full_width][one_half]19. Grasshopper Pie by Chocolate, Chocolate and More
grasshopper-pie[/one_half][one_half]“…Combine Marshmallows, sugar and remaining butter in a double boiler (you can do this in a regular saucepan if you don’t have a double boiler.) Cook until marshmallows are completely melted and well combined. Remove from heat and stir in Creme De Menthe. Let cool to room temperature…”[/one_half][/full_width]

 

[full_width][one_half]20. Kahlua And Oreo Pie by e is For Eat
oreo-pie[/one_half][one_half]“…Pulse cookies in a food processor until finely ground. Stir in melted butter and reserve 1/2 cup. Press remaining cookie crumb mixture into the bottom of a freezer safe pie or brownie pan. Stir together marshmallow creme and Kahlua until well combined. Whip cream until peaks form. Fold into Kahlua mixture and pour into pan on top of Oreo crumbs…”[/one_half][/full_width]

 

[full_width][one_half]22. Grown-Up Banoffee Pie by Good Food
banoffee-pie[/one_half][one_half]“…Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs…”[/one_half][/full_width]

 

[full_width][one_half]23. Bourbon Pumpkin Pie with Gingersnap Crust by Circulon
pumpkin[/one_half][one_half]“…Combine the pumpkin, sugar, eggs, heavy cream, maple syrup, bourbon, vanilla extract, pumpkin pie spice and salt in a bowl and whisk until smooth. Pour into the prepared pie crust and set on a shallow rimmed baking sheet. Loosely cover the crust with aluminum foil….”[/one_half][/full_width]

 

[full_width][one_half]24. Chocolate Bourbon Cream Pie by Milk and Honey
chocolate-bourbon[/one_half][one_half]“…Whisk the brown and caster sugars, cornflour, bourbon and egg yolks together until combined. Whisk in the slightly cooled chocolate mixture. Transfer to a clean pan and place over medium heat until it comes to a boil. Continue whisking for 1 – 2 minutes until the mixture starts to thicken. Set aside to cool slightly…”[/one_half][/full_width]

 

[full_width][one_half]25. Boozy Mississippi Bourbon Mud Pie by Use Real Butter
mississippi-mud-pie[/one_half][one_half]“…Put the chopped chocolate into a large bowl. In a small saucepan, bring the heavy cream, butter, and corn syrup to a simmer over medium-high heat. Pour the hot mixture over the chocolate and let it sit for 1 minute. Stir or whisk the chocolate mixture until smooth. Whisk in the confectioner’s sugar and the bourbon until fully incorporated and smooth. Evenly spread the bourbon fudge over the pie crust and chill for 2 hours or until set. When the fudge is set, soften the coffee ice cream by microwaving it on high for 10 seconds or letting it sit on the counter for 10 minutes…” [/one_half][/full_width]

 

[full_width][one_half]26. Dick Taeuber’s Brandy Alexander Pie on NY Times Cooking
brandy-pie[/one_half][one_half]“…Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat. Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon…”[/one_half][/full_width]