Biscoff Banana Pudding Pie

Biscoff Banana Pudding Pie is the dreamy, creamy dessert mashup you didn’t know you needed. Imagine layers of smooth banana pudding folded with whipped cream, nestled on a buttery Biscoff cookie crust, and topped with fresh banana slices and crushed cookies for crunch. It’s cool, rich, and utterly irresistible — the kind of dessert that vanishes before you can blink.

Behind the Recipe

This pie was born out of a simple craving for comfort. I had a box of Biscoff cookies on the counter and a few ripe bananas that were begging to be used. One quick riff on banana pudding later, and a pie was cooling in the fridge. Since then, it’s become a go-to for family gatherings, potlucks, and late-night sweet tooth moments. It’s just one of those recipes that feels familiar but fresh — a cozy classic with a twist.

Recipe Origin or Trivia

Banana pudding has deep roots in Southern American cuisine, traditionally made with layers of vanilla wafers, pudding, and sliced bananas. This version adds a European twist with Biscoff cookies, those spiced, caramelized treats from Belgium. The cookies add a rich, buttery flavor that elevates the classic pudding into something new and festive, without losing the charm of the original.

Why You’ll Love Biscoff Banana Pudding Pie

Trust me, there’s more than one reason you’ll want to keep this recipe in your back pocket.

Versatile: Perfect for holidays, birthdays, or no-occasion-needed nights.

Budget-Friendly: Uses simple, easy-to-find ingredients.

Quick and Easy: No baking required and just a little chill time.

Customizable: Add peanut butter, Nutella, or chocolate chips for a twist.

Crowd-Pleasing: Creamy, crunchy, and banana-rich — everyone’s favorite combo.

Make-Ahead Friendly: Ideal for prepping a day in advance.

Great for Leftovers: Stores beautifully and stays delicious for days.

Chef’s Pro Tips for Perfect Results

Want the perfect slice every time? Here’s what you need to know:

• Use ripe but firm bananas for the best flavor and texture.
• Chill the crust before filling to help it set.
• Fold the whipped cream gently into the pudding to keep it light.
• Use full-fat milk for a richer, creamier filling.
• Garnish just before serving to keep bananas from browning.

Kitchen Tools You’ll Need

You won’t need much to whip up this beauty:

Food Processor or Rolling Pin: To crush the Biscoff cookies for the crust.

Mixing Bowls: For making the crust and pudding mixture.

Hand Mixer or Whisk: To beat the pudding and whipped cream.

Spatula: Helps with folding and spreading the filling evenly.

Pie Dish: Standard 9-inch works perfectly.

Ingredients in Biscoff Banana Pudding Pie

Simple ingredients come together to make something seriously spectacular.

1. Biscoff Cookies: About 30 cookies. Crushed to make the buttery crust.
2. Unsalted Butter: 6 tablespoons, melted. Binds the crust and adds richness.
3. Ripe Bananas: 3–4 medium. Sliced and layered into the pie.
4. Instant Banana Pudding Mix: 1 (3.4 oz) box. Forms the creamy base.
5. Cold Milk: 1 ¾ cups. Whisks with the pudding mix to set it.
6. Whipped Cream or Whipped Topping: 2 cups. Folded into the pudding for extra fluff.
7. Vanilla Extract: 1 teaspoon. Adds warmth and depth.
8. Extra Biscoff Cookies: Crushed for garnish on top.

Ingredient Substitutions

Need to swap things around? No problem.

Biscoff Cookies: Graham crackers or gingersnaps work too.
Banana Pudding Mix: Use vanilla pudding if that’s all you have.
Whipped Cream: Cool Whip or homemade whipped cream both work.
Milk: Use almond, oat, or soy milk if non-dairy is needed (just check your pudding mix compatibility).
Butter: Swap in plant-based butter for a dairy-free version.

Ingredient Spotlight

Biscoff Cookies: With a warm spice and caramelized edge, these cookies are the secret to this pie’s unforgettable crust. They’re buttery, crispy, and melt in your mouth — everything you want in a dessert base.

Bananas: Fresh, sweet, and slightly creamy, bananas balance the richness of the pudding and the crunch of the crust. Look for ripe ones with no bruises for the best results.

Instructions for Making Biscoff Banana Pudding Pie

Let’s walk through how to bring this cool, creamy pie to life.

1. Preheat Your Equipment:
   No oven needed! Just make sure your pie dish and tools are clean and ready.
2. Combine Ingredients:
   In a food processor, crush Biscoff cookies into fine crumbs. Mix with melted butter until it resembles wet sand.
3. Prepare Your Cooking Vessel:
   Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for 15–20 minutes to set.
4. Assemble the Dish:
   In a bowl, whisk banana pudding mix with cold milk and vanilla extract until thickened. In a separate bowl, beat whipped cream to soft peaks. Gently fold the whipped cream into the pudding.
5. Cook to Perfection:
   Layer banana slices on top of the chilled crust. Spoon the pudding mixture over the bananas and smooth the top.
6. Finishing Touches:
   Chill the pie for at least 4 hours, or overnight for best results. Before serving, top with more whipped cream, banana slices, and crushed Biscoff cookies.
7. Serve and Enjoy:
   Slice and serve cold. It’s creamy, dreamy, and totally worth the wait.

Texture & Flavor Secrets

It’s the contrast that makes this pie a star. The crust is crisp and buttery with that Biscoff spice. The filling is creamy and light with the unmistakable flavor of bananas. Fresh slices add a soft bite, while the crushed cookies on top give that final satisfying crunch.

Cooking Tips & Tricks

Want to make it even better? Try these tips:

• Use a glass pie dish to show off the layers.
• Add a layer of melted white chocolate between the crust and filling for extra indulgence.
• Pipe the whipped cream for a fancier finish.
• Add a dash of cinnamon to the pudding for warmth.

What to Avoid

Keep these in mind to avoid dessert disappointment:

• Using overripe bananas: They’ll brown and get mushy too fast.
• Overmixing the whipped cream: Fold gently to keep it fluffy.
• Skipping chill time: The pie needs to set to slice cleanly.
• Storing uncovered: Keep it wrapped to prevent moisture and browning.

Nutrition Facts

Servings: 8
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chilling time)

Make-Ahead and Storage Tips

This pie is perfect for making ahead. Prepare it up to 24 hours in advance and keep chilled until ready to serve. Store leftovers in the fridge covered tightly with plastic wrap. It’s best eaten within 3 days. For longer storage, freeze individual slices wrapped well for up to 2 months.

How to Serve Biscoff Banana Pudding Pie

Serve chilled with an extra sprinkle of crushed cookies right before slicing. Pair with a hot cup of coffee or tea for a dreamy dessert combo. For extra flair, serve with caramel drizzle or chocolate shavings on top.

Creative Leftover Transformations

Got a few slices left? Lucky you. Try these fun ideas:

• Freeze slices for an ice cream cake-style treat.
• Blend into a banana pudding milkshake.
• Crumble into a trifle with extra pudding and whipped cream layers.

Additional Tips

Want to really wow your guests?

• Add thin layers of sliced strawberries or raspberries for a fruity pop.
• Toast the Biscoff crumbs lightly for a deeper flavor.
• Use banana-flavored whipped cream for extra banana boost.

Make It a Showstopper

Presentation matters. Pipe whipped cream in rosettes, scatter crushed cookies, and fan fresh banana slices in a starburst pattern. Serve on a cake stand or festive platter with gold dessert forks — trust me, it makes a difference.

Variations to Try

Here are a few ways to make it your own:

• Chocolate Lovers: Add a layer of Nutella under the pudding.
• Caramel Twist: Drizzle caramel sauce between the layers.
• Peanut Butter Dream: Swirl peanut butter into the pudding mix.
• Vegan Version: Use non-dairy pudding, whipped topping, and vegan butter.
• Mini Pies: Make individual pies in muffin tins for perfect party portions.

FAQ’s

Q1: Can I use homemade pudding instead of instant?

Yes, just make sure it’s fully cooled before folding in the whipped cream.

Q2: Do I have to use Biscoff cookies?

Nope, graham crackers or gingersnaps are great alternatives.

Q3: How do I keep the bananas from browning?

Add them just before serving or brush slices with lemon juice.

Q4: Can I make it the night before?

Absolutely! It actually tastes better after chilling overnight.

Q5: Is this freezer-friendly?

Yes, freeze slices individually and thaw in the fridge before eating.

Q6: What if I don’t have a food processor?

Place cookies in a zip-top bag and crush with a rolling pin.

Q7: Can I use Cool Whip instead of whipped cream?

Yes, it’s a great shortcut and works beautifully.

Q8: Is this pie overly sweet?

Not at all — the whipped cream and pudding balance the sweetness of the cookies.

Q9: Can I make it gluten-free?

Yes, use gluten-free cookies for the crust and check your pudding mix label.

Q10: How do I get clean slices?

Chill well and use a hot, clean knife for slicing.

Conclusion

Biscoff Banana Pudding Pie is the no-bake dessert that dreams are made of. With its cool, creamy texture and perfect blend of sweetness, spice, and banana bliss, it’s a crowd-pleaser from the first slice to the last crumb. Bring it to your next gathering or make it just because — either way, it’s worth every bite.

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