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Salted Caramel & Biscoff Banana Cream Pie

Prep Time 45 minutes
Cook Time 25 minutes
Servings 1 9" pie
Author Amanda - A Treat Life

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

  1. In a medium saucepan, stir together the cream, milk and brown sugar. Bring to a simmer over medium heat.
  2. 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.
  3. 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

  1. Preheat oven to 350F/ 177C.

  2. 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

  1. 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.)

  2. 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.)

  3. 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.

  4. Transfer the caramel to a clean, dry bowl to cool.

For the Whipped Cream

  1. 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.)

  2. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

To Assemble:

  1. Spread a small even, layer (about 1/3 cup) of the salted caramel into the baked pie crust. Chill for 15 minutes

  2. Top the chilled caramel with a nice layer of sliced bananas.

  3. 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.

  4. Cover the pie with plastic wrap and chill for at least 4 hours, up to overnight.

  5. 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.