I really enjoy changing up recipes and putting my own spin on them. That’s one of the great things about making recipes from scratch. You can take out or add whatever you want. Butterscotch Banana Pudding Pie, the recipe that originally inspired me to make this Banana Butterscotch Bourbon Pie, is full of creamy butterscotch filling, Vanilla Wafers, banana slices, and chunks of toffee candy bars. When I first saw this recipe, and this may happen to you too, I had a vision of a similar pie that was also completely different. I knew I had to make it.
While the changes I made to the original recipe are very minor, this new pie is very different. I took out the pecans, mainly because I don’t like them. (I know, I’m weird!) I also took out the candy bars. I’m sure they would have been delicious in this pie, but they just weren’t in my “vision”. My version of this pie is more about the butterscotch and a little bourbon. Adding bourbon to the original recipe ̶ bananas, toffee candy bars, butterscotch filling, Vanilla Wafers, more butterscotch filling, and meringue ̶ seemed like a little much. Too much is not always a bad thing, but Banana Butterscotch Bourbon Pie is already a mouthful on it’s own.
Speaking of mouthfuls, this pie received an A+ from my family. It has the soft and creamy elements of the original recipe and a slight hint of bourbon. I was afraid the bourbon would be overpowering, especially after I stirred it into the filling and could really smell it. I let the pie sit in the freezer over night, and when we dug into it the next day, the bourbon flavor was just right.
1 box Vanilla Wafers
1/2 cup (1 stick) unsalted butter
1 tsp bourbon
2 large ripe bananas
1-2 tablespoon bourbon
4 large egg whites
1/2 cup granulated sugar
1 tsp bourbon
- Preheat oven to 350 degrees.
- Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. You will need about 2 cups of Vanilla Wafer crumbs, so you may need to crush more if 44 wafers isn’t enough.
- Cut butter into chunks and place in a microwave-safe bowl or glass measuring cup. Microwave butter in 30 second intervals until melted.
- In a medium sized bowl, combine Vanilla Wafer crumbs, melted butter, and 1 tsp of bourbon. Stir together until completely blended. Press into a 9 inch pie pan and bake for 10-12 minutes, or until lightly browned. Set aside to cool completely.
- Once the crust is cool, slice bananas and arrange on the bottom of the pie crust.
- Next, prepare the Butterscotch Filling according to the directions. (You may need to transfer your pie to the refrigerator if your banana slices start to look too mushy.) When you stir in the vanilla, also stir in the bourbon. (1 tablespoon will result in a hint of bourbon in the filling. Add another tablespoon or two if you think you’d like more.)
- Pour half of hot filling over banana slices. You may need to smooth it out with a spoon or rubber spatula.
- Place a layer of whole Vanilla Wafers over the filling. Pour the rest of the filling over the layer of Vanilla Wafers.
- In a medium-sized bowl with a handheld mixer, or the bowl of a stand mixer, beat egg whites on medium-high speed. Add bourbon, and then sugar one tablespoon at a time. Mix until stiff-peaks form and sugar dissolves.
- Spread meringue over filling, all the way to the edges of the pie crust. Bake at 350 for 10-12 minutes, or until meringue is golden-brown.
- Let the pie cool on a wire rack. Once it has completely cooled, chill 4-6 hours or until firm.
If you’re interested in more cool and creamy treats, check out the following recipes: