Biscoff Banana Cream Pie
There’s something about a Banana Cream Pie that just takes me right back to family dinners and warm spring days. Banana pudding is my absolute favorite dessert, and this really is just the elevated version of my dreams. The Biscoff crust is a total game-changer. It adds this buttery, caramel-like crunch that perfectly complements the creamy, dreamy filling.
This pie has layers of flavor and texture, from the smooth and slightly tangy cream cheese filling to the fresh, ripe bananas that give each bite a little bit of freshness. And the best part? This pie isn't overly sweet. It's balanced, with just enough richness to make every bite a treat without being overwhelming.
The recipe itself is super approachable. The custard filling comes together on the stovetop, and as long as you keep whisking, it’s basically foolproof. The crust is a breeze to press into the pan, and even the layering process feels kind of therapeutic. Plus, if you’re anything like me, you’ll find yourself snacking on an extra Biscoff cookie here and there.
This pie is perfect for Easter or any spring gathering. It’s a showstopper without all the fuss. Plus, who wouldn’t want to serve up a dessert that looks like it took way more effort than it actually did? If you give it a try, let me know how it goes. And if you find yourself eating a slice for breakfast the next morning... well, you’re in good company! Happy Baking!
With love,
Your Baker, Hannah
Ingredients Needed to Bake Biscoff Banana Cream Pie:
Biscoff cookies
Whole milk
Eggs
Granulated sugar
Cornstarch
Butter
Cream cheese
Heavy whipping cream
Bananas
Heavy cream
Powdered sugar
Vanilla extract
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Biscoff Cookies: Use graham crackers or vanilla wafers instead.
Whole Milk: Swap for half-and-half or a non-dairy milk like almond or oat milk.
Cream Cheese: Mascarpone could work in a pinch.
Heavy Whipping Cream: Cool Whip or stabilized whipped topping can be used for convenience.
What Tools Do You Need to Bake Biscoff Banana Cream Pie?
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Step-by-Step Instructions for Baking Biscoff Banana Cream Pie:
To start, preheat your oven to 350 degrees F and prepare your pie crust by combining crushed Biscoff cookies with melted butter. Press this mixture into a 9-inch pie pan and bake until the crust is firm and lightly toasted. Let it cool while you move on to the filling.
For the cream filling, whisk sugar and cornstarch in a saucepan, then add the milk, eggs, and egg yolk. Cook the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency. Stir in the butter and vanilla, then cool it completely.
Mix the cooled custard with whipped cream cheese, and fold in freshly whipped cream for an airy, smooth filling.
Layer sliced bananas on the crust, pour half of the filling over them, then add another layer of bananas before topping with the remaining cream. The pie is finished with a generous layer of freshly whipped cream and a sprinkle of crumbled Biscoff cookies for a bit of crunch. Chill it in the fridge for at least two hours before serving to help everything set.
Tips for the Smoothest Pastry Cream:
Whisk constantly to avoid lumps.
Strain the custard through a fine mesh sieve if needed.
Cool the custard quickly by setting the bowl over an ice bath.
How to Prevent Your Bananas from Turning Brown in Your Pie:
Brush the banana slices with lemon juice to reduce browning (if desired).
Assemble the pie just before serving to keep the bananas fresh.
Don’t allow the bananas to stay out in the air for too long, as they react to oxygen and will begin browning quickly.
How to Store Your Biscoff Banana Cream Pie:
Store the pie in the fridge, covered, for up to 3 days.
For longer storage, keep the pie filling and crust separate until ready to serve.
Recipe for Biscoff Banana Cream Pie:
Biscoff Banana Cream Pie
Ingredients
Instructions
- Preheat your oven to 350 Degrees F.
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Reserve 2 cookies for garnish.
- In a small bowl, mix the cookie crumbs with the melted butter until evenly combined.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan.
- Place the crust in the oven and allow it to bake for 5-7 minutes, or until slightly toasted and firm. Remove from the oven and set aside to fully cool.
- In a medium saucepan over medium heat, whisk sugar and cornstarch.
- Add the together the milk, eggs, and egg yolk and whisk until completely smooth.
- Place the mixture on the stove over medium heat, and continue whisking constantly until the mixture thickens to a pudding-like consistency, about 7-10 minutes.
- Once thick, remove the pan from the heat and stir in the butter and vanilla extract until fully incorporated.
- Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool in the fridge or freezer until it is room temperature.
- In a separate mixing bowl, beat the cream cheese until smooth. Once the custard has cooled, add it to the cream cheese and using a hand mixer, mix mix on high speed until fully combined.
- In another bowl, whip the heavy cream to stiff peaks, then gently fold the whipped cream into the custard mixture until smooth and fluffy. Set aside to begin assembly.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Slice the bananas and layer half of them evenly over the cooled Biscoff crust.
- Spread half of the prepared cream filling over the bananas, smoothing it into an even layer.
- Add the remaining banana slices on top of the first cream layer, then spread the rest of the cream filling over them, ensuring an even, smooth surface.
- Top the pie with the whipped cream, spreading or piping it decoratively over the surface.
- Crush the reserved Biscoff cookies and sprinkle them over the top as garnish.
- Chill the pie for at least 2 hours before slicing.
- Serve and enjoy!