Biscoff Banana Cream Pie: The Dessert That’ll Make You Question Life Choices
Imagine a dessert so good it makes you forget your ex’s name. That’s Biscoff Banana Cream Pie. Crunchy Biscoff crust, silky banana cream, and a topping so decadent you’ll side-eye every other pie.
This isn’t just dessert—it’s a lifestyle upgrade. Perfect for impressing guests or eating alone in the dark. No judgment here.
Ready to make it? Let’s go.
Why This Recipe Slaps
The magic lies in the texture contrast. The crust?
Crunchy, spiced, and buttery. The filling? Smooth, creamy, and packed with banana flavor.
The whipped cream on top? Light as a cloud. And the Biscoff crumbs?
They’re the confetti this party deserves. It’s like eating a banana cream pie and a Biscoff cookie had a delicious, chaotic baby.
Ingredients You’ll Need
- For the crust: 2 cups Biscoff cookie crumbs, 6 tbsp melted butter, 1 tbsp sugar (optional, but why not?).
- For the filling: 3 ripe bananas, 1 cup heavy cream, 1 (3.4 oz) box instant banana pudding mix, 1 cup whole milk, 1 tsp vanilla extract.
- For the topping: 1 cup heavy cream, 2 tbsp powdered sugar, extra Biscoff crumbs for garnish.
Step-by-Step Instructions
- Crush the crust: Blitz Biscoff cookies into crumbs. Mix with melted butter and press into a 9-inch pie dish.
Bake at 350°F for 8 minutes. Let it cool. (No one likes a soggy bottom.)
- Layer the bananas: Slice 2 bananas and arrange them over the cooled crust. This is your foundation—don’t skip it unless you enjoy regret.
- Make the filling: Whisk pudding mix, milk, and vanilla until thick.
Fold in whipped cream. Pour over bananas. Refrigerate for 1 hour.
- Top it off: Whip remaining cream with powdered sugar until stiff peaks form.
Spread over the pie. Garnish with Biscoff crumbs and banana slices.
Storage Instructions
Store this masterpiece in the fridge for up to 3 days. Cover it loosely with plastic wrap—unless you want your pie to taste like last night’s garlic bread.
FYI, it doesn’t freeze well. The bananas turn into sad, mushy lumps. Trust me.
Why This Pie is a Game-Changer
It’s easy AF but looks fancy.
The flavors are nostalgic yet elevated. Plus, it’s customizable (see alternatives below). It’s the dessert equivalent of wearing pajamas to a Zoom meeting—effortless but impressive.
And let’s be real, anything with Biscoff is a win.
Common Mistakes to Avoid
- Overbaking the crust: 8 minutes max. Any longer, and it’s charcoal.
- Using unripe bananas: Green bananas belong in smoothies, not pies.
- Skipping the chill time: Patience is a virtue. So is not eating soup-like pie.
Alternatives for the Rebellious
- Crust: Swap Biscoff for graham crackers or Oreos.
- Filling: Use vanilla pudding instead of banana for a milder flavor.
- Topping: Add caramel drizzle or chocolate shavings.
Go wild.
FAQs
Can I use homemade pudding instead of instant?
Sure, if you have 30 extra minutes and a death wish for your patience. Instant works just fine.
What if I don’t have Biscoff cookies?
Graham crackers or speculoos work. But your life will be slightly less magical.
Can I make this ahead of time?
Yes, but add the whipped cream topping right before serving.
Otherwise, it deflates like your gym motivation.
Why is my filling runny?
You didn’t chill it long enough. Or you measured the milk wrong. Either way, try again.
Final Thoughts
This Biscoff Banana Cream Pie is the dessert hero you didn’t know you needed.
It’s easy, delicious, and guaranteed to earn you compliments. Or at least jealous stares. Make it.
Eat it. Thank me later.
Printable Recipe Card
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