Biscoff Banana Pudding Pie

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A buttery Biscoff crust filled with creamy Biscoff pudding, layers of banana slices, and Biscoff cookies. Banana and Biscoff make the perfect flavor combination, giving you everything you love about traditional banana pudding. This dessert is smooth, creamy, easy to make, and can be cut and served like a pie.

You won’t need any eggs or dairy for this dessert, and there’s no baking required. It starts with pressing the buttery Biscoff crust into the bottom of a springform pan. The creamy Biscoff pudding is made with just a few ingredients and layered with ripe banana slices and cookies. After setting overnight, it’s topped with whipped cream and crushed cookies before being sliced and served.

Biscoff Banana Pudding Pie

Prep Time 20 minutes
Chilling Time 4 hours
Course Dessert

Ingredients
  

Biscoff Crust:

  • 2 cups Biscoff cookies crushed (about 25 cookies)
  • ½ cup dairy-free butter melted

Biscoff Pudding:

  • 2 cups unsweetened almond milk or other plant-based milk
  • ¼ cup cornstarch
  • ½ cup granulated sugar
  • 1 cup Biscoff spread
  • 1 tsp vanilla extract

Layers:

  • 3-4 ripe bananas sliced into coins
  • 1 cup Biscoff cookies broken into chunks (about 12 cookies)

Topping:

  • 1 cup dairy-free whipped cream
  • ¼ cup crushed Biscoff cookies about 6 cookies

Instructions
 

Prepare the Biscoff Crust:

  • In a medium bowl, mix the crushed Biscoff cookies with the melted dairy-free butter until well combined.
  • Press the mixture evenly into the bottom of a 9-inch springform pan.
  • Place the crust in the refrigerator to set while you prepare the filling.

Make the Biscoff Pudding:

  • In a medium saucepan, whisk together the almond milk, cornstarch, and sugar over medium heat.
  • Cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
  • Remove from heat and whisk in the Biscoff spread and vanilla extract until smooth.
  • Allow the pudding to cool slightly.

Assemble the Pie:

  • Remove the crust from the refrigerator.
  • Spread a layer of the Biscoff pudding over the crust.
  • Arrange a layer of banana slices over the pudding.
  • Sprinkle a layer of broken Biscoff cookies over the bananas.
  • Repeat the layers, ending with a final layer of Biscoff pudding.

Chill:

  • Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

Add Topping:

  • Before serving, spread the dairy-free whipped cream over the top of the pie.
  • Sprinkle with crushed Biscoff cookies.

Serve:

  • Remove the springform pan ring, slice, and serve chilled.

Notes

  • Dairy-Free Butter: Use a high-quality dairy-free butter to ensure the crust holds together well.
  • Biscoff Spread: This is the key ingredient for the pudding. Make sure it’s smooth and well mixed.
  • Bananas: Use ripe but firm bananas for the best texture.

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