Bourbon Banana Cream Pie (+ BlogHer Food 2013 Recap)

Bourbon Banana Cream Pie (+ BlogHer Food 2013 Recap) is a lacto ovo vegetarian recipe with 6 servings. This dessert has 575 calories, 8g of protein, and 34g of fat per serving. For $1.26 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 627 foodies and cooks. A mixture of salt, bourbon, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Completely Delicious. With a spoonacular score of 35%, this dish is rather bad. Users who liked this recipe also liked Creamy Eggplant Soup and a Blogher Food Recap, Chipotle Avocado Yogurt Dip – BlogHer Food Austin Recap Part 1, and Pork at BlogHer Food 2013 + Amazingly Easy Slow Cooker Pulled Pork.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Pulse the vanilla wafers in a food processor until they have been reduced to crumbs. Add the melted butter and pulse until combined.Press the mixture into an 8-inch pie dish. Bake until golden brown, 12-15 minutes. Let cool.In a small saucepan, melt the butter over medium low heat. Continue to cook, stirring occasionally until the butter turns light brown in color. Set aside to cool.In a medium saucepan, heat the milk, sugar, cinnamon and salt until steaming, stirring to dissolve the sugar. Meanwhile, whisk together the egg yolks and cornstarch in a large bowl. Slowly add the hot milk mixture while whisking constantly.Pour the mixture back into the saucepan and return to medium heat. While whisking continuously, cook until the custard thickens, about 5 minutes. Remove from heat and add the vanilla and bourbon. Whisk in the browned butter.Pass the pastry cream through a mesh strainer and chill completely in the fridge.Whip the heavy cream to soft peaks. Slowly add the sugar and bourbon and whip to stiff peaks.Spread a thin layer of pastry cream over the bottom of the pie crust. Add a layer of sliced bananas and then cover with the remaining pastry cream. Top with whipped cream and additional bananas. Let chill for at least 1 hour in the fridge or overnight for best flavor.

 

Step by step:

1. Preheat oven to 350 degrees.Pulse the vanilla wafers in a food processor until they have been reduced to crumbs.

2. Add the melted butter and pulse until combined.Press the mixture into an 8-inch pie dish.

3. Bake until golden brown, 12-15 minutes.

4. Let cool.In a small saucepan, melt the butter over medium low heat. Continue to cook, stirring occasionally until the butter turns light brown in color. Set aside to cool.In a medium saucepan, heat the milk, sugar, cinnamon and salt until steaming, stirring to dissolve the sugar. Meanwhile, whisk together the egg yolks and cornstarch in a large bowl. Slowly add the hot milk mixture while whisking constantly.

5. Pour the mixture back into the saucepan and return to medium heat. While whisking continuously, cook until the custard thickens, about 5 minutes.

6. Remove from heat and add the vanilla and bourbon.

7. Whisk in the browned butter.Pass the pastry cream through a mesh strainer and chill completely in the fridge.Whip the heavy cream to soft peaks. Slowly add the sugar and bourbon and whip to stiff peaks.

8. Spread a thin layer of pastry cream over the bottom of the pie crust.

9. Add a layer of sliced bananas and then cover with the remaining pastry cream. Top with whipped cream and additional bananas.

10. Let chill for at least 1 hour in the fridge or overnight for best flavor.

Nutrition Information:

covered percent of daily need