Bourbon and Brittle Banana Cream Pie

Ingredients

• 1 9-inch pre-made graham cracker crust
• 2 large ripe bananas, sliced
• 2 tablespoons bourbon
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts, optional

Directions

1. Heat the oven to 350 degrees F (175 degrees C).
2. Scatter the chopped nuts across the base of the graham cracker crust, if you’re adding them. Bake the crust for 10 minutes, then place it aside to cool.
3. In a medium bowl, whisk together the vanilla extract, powdered sugar, heavy cream, nutmeg, and cinnamon until the mixture is smooth. Set it aside while you make the bourbon layer.
4. Set a small saucepan over medium heat and warm the butter with the brown sugar, stirring until they are melted together and fully blended. Take the pan off the heat, then stir in the bourbon. Pour the mixture into the graham cracker crust and smooth it over the nuts, if you used them. Lay the banana slices over the top in an even layer.
5. Pour the cream mixture over the bananas, then use a spatula or spoon to spread it evenly. Bake for 25 minutes, or until the center holds when the pie is gently shaken. Cool completely before serving, or refrigerate it for later.