Biscoff Banana Cream Pie
Fluffy and sweet cream filling, layered with ripe, fresh bananas and piled high with homemade whipped cream. All nestled inside a crunchy, buttery Biscoff cookie crust!
Equipment
- 10 Inch Pie Pan
- Food Processor or rolling pin
- Mixing Bowls
- Medium Saucepan
- Whisk
- Plastic Wrap
Ingredients
Biscoff Cookie Crust:
- 1 Regular 8.8 oz. Sleeve of Biscoff Cookies (Reserve 2 Cookies for Garnish)
- 4 TBSP Melted Butter
Banana Cream Filling:
- 1 Cup Whole Milk
- 2 Whole Eggs + 1 Yolk
- 1/2 Cup Granulated Sugar
- 3 Tablespoons Corn Starch
- 3 TBSP Butter
- 1 tsp Vanilla Extract
- 8 oz. Cream Cheese
- 1 cup Heavy Whipping Cream Whipped to Stiff Peaks
- 2 Ripe, Sliced Bananas
Fresh Whipped Cream:
- 1 cup Heavy Cream
- 1/4 cup Powdered Sugar or Granulated Sugar
- Splash of Vanilla
Instructions
To Make the Biscoff Crust:
- 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.
To Make the Banana Cream Filling:
- 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. (At least 1 hour)
- 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.
To Make Whipped Cream and Assemble:
- 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!
