Biscoff Banana Cream Pie includes three layers of pure deliciousness. Beginning with a cookie crust, followed by a vanilla custard with bananas, and finally topped with a whipped combination of cream and cookie butter. I mean, it seriously doesn’t get better than this in the dessert department. This is life changing.
I am serious. I hope you can tell by my very few dessert posts that I only post the ABSOLUTE best tasting desserts. Because like I have mentioned before, dessert is not worth the calories unless it’s unbelievably delicious. This pie, my friends, is unbelievably delicious. I very rarely cheat on chocolate, but this calls for some cheating. This is my husband’s favorite dessert EVER, my absolute favorite pie ever, and it will just knock your socks off.
Have I convinced yet? Let me keep going……
The cookie crust: butter and speculoos cookies (or biscoff cookies, whatever you want to call them) are blended together to form on the bottom of your pie pan. The middle layer: homemade vanilla custard topped with bananas. The top layer: Cream cheese, heavy cream, powdered sugar, and cookie butter (also known as speculoos or biscoff) are whipped together to create a light and fluffy topping that is out of this world!!
This pie puts all other summer pies to shame. Forget cherry or strawberry pie; fruit is for breakfast anyway. Try this one and you’ll never go back.
Alright, alright. I am going to get to the recipe. But a few things before I do. The Biscoff cookies can be found in stores like Costco, Walmart, or Trader Joe’s. Trader Joe’s also has there own brand of Speculoos spread that they call Cookie Butter. You can use that brand of Cookie Butter and cookies, but I honestly prefer the Lotus brand (found at Walmart or Costco and maybe other stores, anyone know?). Either one is fine. If you want to use Vanilla Wafers or Graham Crackers in lieu of the biscoff cookies, that is fine too. This recipe is also made in a few stages, you will need to refrigerate after you make the pudding, then again after you make the whipped topping. Start at least 3 hours before you plan on serving. I cut my bananas like this and scatter them across the pie:
If you think you might have leftovers and will be refrigerating for a few days, you may want to drizzle a little orange juice on the bananas to prevent them from browning. And finally, I think this goes without saying (but I am going to say it anyway), this is not a healthy dessert. Sometimes in life we need a splurge. This splurge is sooooooo worth it.
Biscoff (Cookie Butter) Banana Cream Pie
- For the pie crust:
- 6 oz Biscoff speculoos cookies
- 3/4 stick of salted butter cut into small cubes
- 1 tbsp granulated sugar
- Banana Pudding:
- 1/3 cup sugar
- 1 1/2 tbsp cornstarch
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 large egg yolks
- 1 tbsp vanilla extract
- 2 ripe bananas sliced
- Whipped topping:
- 3 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/2 cup biscoff speculoos cookie butter
- 2/3 cup heavy whipping cream
For the pie crust: Preheat oven to 350. Place cookies, butter, and 1 tbsp sugar in a food processor and pulse until a crumbly mixture forms. Press mixture into a 9 inch pie pan (on the bottom and up the sides. Bake for about 12 minutes or until crust is golden brown. Remove from heat, let cool, and set aside.
For the pudding layer: In a medium saucepan, whisk together: sugar, cornstarch, heavy cream, milk, yolks, and vanilla. Cook over medium heat, until pudding begins to bubble and thicken (about 5 mins). Spread pudding mixture on top of the pie crust and cool in the refrigerator (about 1 hour). Add slices bananas across the top.
For the whipped topping: Using an electric beater, beat cream until firm peaks form. Set aside. Beat together cream cheese, cookie butter, and powdered sugar until smooth. Slowly fold in whipped cream. Once well mixed, spread on top of the banana layer. Crumble extra cookie crumbs on top for garnish (optional).
Refrigerate at least 2 hours before serving (up to 8 hours)