Active Time

　　45 minutes

　　Total Time

　　1 hour 15 minutes plus chilling

　　Give classic banana cream pie a kick by adding a splash of bourbon to the whipped cream topping. The warming spirit adds more depth and flavor to every bite. Feel free to use a store-bought graham cracker pie crust to save time, but know that this one is easy to make and way more delicious than something prepackaged. We use a traditional crème pâtissière recipe for the filling, but don’t let that scare you away: It’s an easy and helpful technique that can be used for many different recipes—like fruit tarts and chocolate pudding. The final topper—homemade whipped cream—is a breeze. Be sure to use a chilled bowl for a picture-perfect result in just a few minutes. Serve this cream pie at any potluck or barbecue, or offer it alongside sweet potato pie, pumpkin pie, apple pie, and/or pecan pie for Thanksgiving.

　　

Ingredients

8 servings

　　

Crust

1¾ cups (210 g) finely crushed graham crackers (about 15)

　　½ cup (1 stick) unsalted butter, melted, slightly cooled

　　¼ cup (50 g) granulated sugar

　　½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

　　

Filling and assembly

¾ cup (150 g) granulated sugar

　　½ cup (62 g) all-purpose flour

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided

　　2½ cups whole milk

　　3 large egg yolks

　　4 Tbsp. chilled unsalted butter, cut into ½" pieces

　　3 tsp. vanilla extract, divided

　　2–3 bananas, sliced ¼" thick

　　1 cup heavy cream

　　¼ cup (28 g) powdered sugar, sifted

　　2 tsp. bourbon (optional)

　　Flaky sea salt (optional)

　　

Special equipment

A 9"-diameter ceramic or glass deep pie dish

　　

Crust

Step 1

Place a rack in middle of oven; preheat oven to 350°. Mix 1¾ cups (210 g) finely crushed graham crackers (about 15), ½ cup (1 stick) unsalted butter, melted, slightly cooled, ¼ cup (50 g) granulated sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until mixture looks like wet sand.

　　

Step 2

Transfer graham cracker mixture to pie dish and press evenly across bottom and up sides all the way to the edges with your hands or a flat-bottom glass until compact and smooth. Bake crust until set and fragrant, 12–15 minutes. Transfer to a wire rack and let cool.

　　

Filling and assembly

Step 3

Whisk ¾ cup (150 g) granulated sugar, ½ cup (62 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 2½ cups whole milk in a medium saucepan to combine. Cook over medium heat, whisking often, until simmering and sugar is dissolved, about 5 minutes. Remove from heat.

　　

Step 4

Whisk 3 large egg yolks in a small bowl to blend. Gradually add 1 cup hot milk mixture, whisking vigorously as you pour. (This will ensure that the yolks don’t cook.) Whisking constantly, add egg mixture remaining milk mixture in saucepan; scrape out bowl with a rubber spatula to get it all. Cook over medium heat, whisking constantly, until thick and a few bubbles are breaking on the surface, about 4 minutes. Continue to cook, whisking constantly and adjusting heat as needed to ensure pastry cream does not boil, 2 minutes more. Remove from heat and add 4 Tbsp. chilled unsalted butter, cut into ½" pieces, and 2 tsp. vanilla extract; whisk until smooth.

　　

Step 5

Strain pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface to prevent a skin from forming, and chill until room temperature, 30–40 minutes.

　　

Step 6

Shingle 2–3 bananas, sliced ¼" thick, across bottom of crust. (Using 2 bananas if you want a thinner layer, 3 if you like more bananas.) Spoon pastry cream over bananas (if it has become firm, whisk gently to loosen); smooth with an offset spatula or a spoon. Cover with plastic wrap and chill until set, at least 4 hours.

　　

Step 7

Just before serving, using an electric mixer, beat 1 cup heavy cream, ¼ cup (28 g) powdered sugar, sifted, 2 tsp. bourbon (if using), remaining 1 tsp. vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a chilled small bowl, starting on low speed and working up to medium-high, until soft peaks form, about 2 minutes. Top pie with whipped cream and sprinkle with flaky sea salt.

　　Do ahead: Pie (without whipped cream) can be made 1 day ahead. Keep chilled.