Name: Classic Banana Cream Pie
Cook time: 45 minutes
Total time: 1 hour 15 minutes plus chilling
Yield: 8 servings
Ingredients: 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; 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); A 9"-diameter ceramic or glass deep pie dish

A banana cream pie in a pie plate being cut into slices.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

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.