Biscoff Banana Cream Pie
A luscious no-bake banana cream pie with a crunchy Biscoff cookie crust and light whipped topping.
Servings: 8 servings
Ingredients
- 8.8 oz Biscoff cookies package (about 8.8 oz)
- 3 tbsp butter melted
- 1 banana large, sliced into discs
- 2 packages instant banana cream pudding mix 3.4 oz packages
- 2 cups milk cold
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Place the Biscoff cookies in a food processor or blender and pulse until they form fine crumbs.
- Drizzle the melted butter over the crumbs and pulse a few times until the crumbs are evenly coated.
- Press the crumb mixture into the bottom and up the sides of a 9- or 9½-inch pie pan to form a crust.
- Bake the crust for 10 minutes, then remove and let it cool completely.
- Arrange the sliced banana discs in a single layer on the cooled crust.
- Whisk the two packages of instant banana cream pudding with 2 cups of cold milk until smooth and thickened.
- In a separate bowl, beat 1½ cups heavy whipping cream with 3 tablespoons powdered sugar until stiff peaks form.
- Fold ½ cup of the whipped cream into the pudding mixture until fully combined to lighten the filling.
- Pour the pudding mixture over the banana-lined crust and spread into an even layer. Chill the pie for 3 hours to set.
- Before serving, top the pie with the remaining whipped cream and, if desired, sprinkle extra Biscoff cookie crumbs over the top.
Equipment
- food processor or blender
- 9- to 9.5-inch pie pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
Notes
- Use a 9- or 9½-inch pie pan for best fit.
- Chill at least 3 hours for the filling to set fully.
- Beat the cream to stiff peaks so the topping holds shape.
- Slice bananas just before assembling to minimize browning.