This is the PIE OF DREAMS. That’s a bold statement. I know. But it’s true. Like Banana Cream Pie? Don’t like Banana Cream Pie? Well one way or another, prepare to have your mind blown after making & eating this. And be prepared to not want to share.
Not gonna lie, I’m not the biggest BCP fan. I like it. It’s good, But it has always seemed a little flat to me. Meh. (sorry) And I’ve tried a lot. Homemade and from many different popular spots. I often don’t finish the slice or would rather just eat the inside and skip the crust. (That’s where Banana Pudding is always a winner.)
Not with this baby. You’ll want the whole enchilada and then some. Every bite just adds to the next. And intensifies in creamy, banana-y, caramel-y, cookie flavor with that undeniably addicting kick of salt & Biscoff magic.
I’ve been dreaming of this pie in my head for a while now. But getting the time to create, for the blog, just for fun or to make a sweet dream a reality has been a tall order these days. Not complaining, cake and dessert orders coming in are a very good thing. Just sorry it has taken me so long (since St. Paddy’s Day!) to be able to get on here or to share this creation with you.
But today’s the day, and the most perfect one I think. Today is my dad’s birthday. It would have been his 76th. And he loved Banana Cream Pie. But I think he just might have had a new favorite with this one. And when I tasted it, I couldn’t help but think of him first. (Then my twin who is also a BCP fanatic.) I didn’t get to share a taste test with my dad, but the twin approved. Big time. In fact, his words were “Off chart flavor & texture…Whole thing, phenomenally good.” He doesn’t hand out compliments that easily when it comes to food and especially desserts.
So, if I’ve got you sold, and you’re ready to make this ( or place an order,) let’s talk specifics.
What’s all in this?
- It starts with the delicious, perfectly textured Biscoff cookie crust.
- Then we add a thin layer of Salted Caramel.
- Then a hefty amount of sliced fresh bananas.
- Followed by a spread of the Brown Sugar Pudding.
- And more sliced bananas.
- Then more Brown Sugar Pudding.
- And then it all gets topped with some fresh whipped cream.
- And last but not least, finished with a little Biscoff Cookie Butter drizzle, because the more Biscoff the better, right?!
It might seem like a lot in terms of work, but the components can all be made in advance (up to 2 days before) and assembled the day of or even a day before. And trust me, any effort you put into making this, will be well worth it. And you’ll probably be thinking about when you’ll make this again as you see the pie dish empty.
I do hope you’ll give this a try. I think you’ll love it. And if you do, I’d be absolutely delighted to hear about it.
Happy almost end to the week loves!
And Happy Birthday to you, Dad. Missing you especially a lot today.
Salted Caramel & Biscoff Banana Cream Pie
Ingredients
Brown Sugar Pudding
- 1 1/2 cups heavy cream
- 3/4 cup milk low-fat or whole-fat
- 1/4 cup + 2tbsps brown sugar
- 2 1/2 tbsps corn starch
- 1/4 tsp kosher salt
- 1 egg
- 1 egg yolk
- 1 tsp pure vanilla extract
Biscoff Crust
- 1 1/2 cups (185g) Biscoff cookie crumbs (about 1 1/2 sleeves of cookies)
- 1 tbsp (12g) granulated sugar
- 1/4 tsp kosher salt
- 1/2 cup (8 tbsp) unsalted butter, melted & slightly cooled
Salted Caramel
- 1 cup (200g) granulated sugar
- 1/2 cup + 1 tbsp heavy cream
- 3 tbsps (45g) unsalted butter
- 1 tsp kosher salt
For the Whipped Cream:
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 1/2 tsp pure vanilla extract
To Assemble:
- 4 medium, bananas I like them ripe but still a bit firm
- 2 tbsps Biscoff Cookie Butter, slightly melted
Instructions
Brown Sugar Cream
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In a medium saucepan, stir together the cream, milk and brown sugar. Bring to a simmer over medium heat.
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In a medium bowl, whisk together the cornstarch, salt, egg and egg yolk until no lumps remain. When the cream/ milk mixture starts to simmer, drizzle it into the bowl with the cornstarch in a thin stream while continuously whisking so you don’t cook the eggs. Strain the mixture though a sieve back into the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom.
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As soon as the cream comes to a boil and thickens, remove from the heat. Pour into a heat-proof bowl or container. Stir in the vanilla. Then place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled before using. *This can be made up to 2 days before assembling the tart.
For the Biscoff Crust
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Preheat oven to 350F/ 177C.
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In a medium bowl stir together the Biscoff cookie crumbs, sugar & salt. Then pour in the melted butter and mix until everything is evenly moistened and resembles wet sand. Then press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Press it down using the back of a measuring cup or a drinking glass. Chill in the fridge for 15 minutes, then bake for about 10 minutes until fragrant and golden brown. Then transfer to a wire rack to cool.
For the Salted Caramel
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Add the sugar in an even layer over the bottom of a medium (3 to 4-quart) saucepan. Heat the sugar over medium-low heat. Once it begins to melt, start whisking gently. It will begin to clump a little, but that's okay. Just keep whisking and as it continues to cook, the clumps will melt down. Once all the sugar has melted, stop whisking and remove the whisk. Swirl the pan occasionally while the sugar cooks and continue to cook until the sugar has reached a medium amber color. (Keep a close eye on it at this point as it can burn fast.)
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Once the caramel reaches a nice amber color, add all the butter and whisk until melted. It will sputter up at this point so be careful. Then once all the butter is mixed in, let it bubble for about a minute, then remove from heat and whisk in the cream in a slow, steady stream. (it will bubble up, so again, be careful.)
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Place back over the heat & continue to whisk until you have a smooth caramel, bring back to a boil & remove from the heat.. Then whisk in the salt and vanilla.
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Transfer the caramel to a clean, dry bowl to cool.
For the Whipped Cream
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Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. (Medium peaks are just between soft & loose & stiff peaks.)
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Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
To Assemble:
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Spread a small even, layer (about 1/3 cup) of the salted caramel into the baked pie crust. Chill for 15 minutes
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Top the chilled caramel with a nice layer of sliced bananas.
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Then spread about 1/2 of the brown sugar pudding in an even layer over the caramel. And top with the rest of the sliced bananas, using as little or as much as desired. Spread the remaining pudding over the bananas.
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Cover the pie with plastic wrap and chill for at least 4 hours, up to overnight.
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Once the pie is chilled, make the whipped cream & top the pie with the fresh whipped cream as desired. Then soften the Cookie Butter for just a few seconds in the microwave & drizzle all over the pie. Use a few extra banana slices to garnish if desired. Slice, serve & enjoy!
Recipe Notes
To make ahead:
- The pie crust dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. (You can also blind-bake the crust 1 day ahead of time & store covered at room temp.)
- You can make the pudding & caramel 2 days ahead of time as well. Make sure you place a piece of plastic wrap directly on top of the warm pudding before storing in the refrigerator.
- The assembled pie is best eaten right away after topped with the whipped cream, but can be refrigerated up to a day. Garnish with the banana slices just before serving.
