Biscoff Banana Pudding Pie
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.