Description
Biscoff Banana Pudding Pie is a no-bake dessert made with a buttery Biscoff cookie crust, creamy banana pudding filling, and layers of fresh bananas, whipped cream, and crushed cookies. It’s easy, elegant, and perfect for any occasion.
Ingredients
Scale
- 30 Biscoff cookies (plus extra for garnish)
- 6 tablespoons unsalted butter, melted
- 3–4 ripe bananas, sliced
- 1 (3.4 oz) box instant banana pudding mix
- 1 ¾ cups cold milk
- 2 cups whipped cream or whipped topping
- 1 teaspoon vanilla extract
Instructions
- Crush Biscoff cookies in a food processor until fine. Mix with melted butter until combined.
- Press the mixture into the bottom and sides of a 9-inch pie dish. Chill for 15–20 minutes.
- In a bowl, whisk together banana pudding mix, cold milk, and vanilla until thickened.
- In a separate bowl, whip cream until soft peaks form. Fold into the pudding mixture gently.
- Arrange a layer of banana slices over the chilled crust.
- Spoon the pudding mixture over the bananas and smooth the top.
- Chill the pie for at least 4 hours or overnight.
- Before serving, top with more whipped cream, banana slices, and crushed Biscoff cookies.
Notes
- Use firm, ripe bananas to prevent browning and mushiness.
- Chill the crust before filling for a cleaner slice.
- Add a caramel drizzle for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg