Biscoff Banoffee Pie with Biscoff Crust

a slice of the Banoffee Pie recipe on a plate

5 from 1 vote

Biscoff Banoffee Pie with Biscoff Crust

A decadent Banoffee Pie made with a buttery Biscoff crust, dulce de leche filling, sliced bananas, and whipped cream topping. No-bake, easy to make, and always a hit!

Prep Time15

Cook Time10

Chill2

Total Time2 25

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

For the Biscoff Crust:

2 cups Biscoff cookie crumbs about 32 cookies
6 tablespoons unsalted butter melted

For the Filling:

14 oz dulce de leche chilled
3-4 bananas sliced into coins, not overripe

For the Topping:

1 ½ cups heavy whipping cream cold
1 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings for garnish

Instructions

In a bowl, mix Biscoff cookie crumbs with melted butter until the texture resembles wet sand.
2 cups Biscoff cookie crumbs, 6 tablespoons unsalted butter
Press the mixture firmly into a 9-inch pie dish, covering the bottom and slightly up the sides.
Bake the pie crust in the oven for 8-10 minutes in a 350°F oven, while you prep the filling.
Spread the dulce de leche over the cooled-down crust in an even layer. The thicker the dulce de leche, the sturdier the pie, so don't be afraid to use an offset spatula to spread everything on the pie crust.
14 oz dulce de leche
Arrange banana slices over the dulce de leche in an even layer.
3-4 bananas
In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until medium to stiff peaks form.
1 ½ cups heavy whipping cream, 1 tablespoons powdered sugar, 1 teaspoon vanilla extract
Gently spread or pipe the whipped cream over the banana layer. Sprinkle the top with chocolate shavings for an elegant touch.
Chocolate shavings
Chill the pie for at least 2 hours before slicing to help the layers set.

Notes

Storage Tips
• Refrigerate for up to 2 days, covered with plastic wrap.
• For best texture, assemble it the day you plan to serve it.

Nutrition