Salted Caramel Biscoff Banana Cream Pie

I’ve been thinking about this banana cream pie for awhile. But I wanted to switch it up from a traditional, and I’m telling you this will not disappoint! The Biscoff cookies are sweet with warm cinnamon spice, a layer of sliced bananas, thick creamy homemade vanilla pudding, fresh whipped cream and then salted caramel mixed and swirled in on top. There’s so many layers and flavors it’s sure to be a new crowd favorite! Let me know what you think if you make this!!

Biscoff Cookie Crust

• 6 oz. Biscoff Cookies
• 6 tbsp. butter melted

Vanilla Pudding

• 3 cups whole milk
• 3 tbsp. corn starch
• pinch of salt
• 3/4 cup granulated sugar
• 3 egg yolks
• 1 tbsp. butter, room temp
• 2 tsp. vanilla extract

• 1 banana sliced
• fresh whipped cream
• salted caramel

Directions

Starting with the crust, add the Biscoff cookies into the food processor and pulse until resembles a fine sand. Then slowly add in the melted butter. Continue to pulse together until it starts to come together. Pour into a pie plate and use the back of a measuring cup to press into the bottom and edges. Place in the freezer for about 15 minutes.

While the crust is chilling, start on the vanilla pudding. In a medium sauce pan add the milk reserving 1/4 cup, along with the sugar and salt. Place over medium low heat, and warm it just until it starts to steam and the sugar gets dissolved in. Then in a small bowl add the reserved 1/4 cup milk and corn starch together and whisk until smooth.

In a separate bowl, add the egg yolks and whisk together. When the milk is warmed start tempering the eggs by slowly adding a little bit of milk at a time into the eggs just to bring it up to temperature. Whisking constantly. Continue pouring all the milk into the eggs and whisk. Then pour the mixture back into the sauce pan and place back over medium low heat and continue to cook and whisk until the pudding has thickened and coats the back of a wooden spoon. About 5-7 minutes. Once thickened, remove from heat and add in the vanilla extract and butter. Whisk until incorporated. Pour the pudding through a fine mesh strainer into a large bowl to remove anything.

Remove the crust from the freezer, thinly slice a banana and evenly spread out over the crust. Then pour the pudding over the layer of bananas.

Place plastic wrap directly over the top of it and place in the fridge to chill for at least 4 hours.

When you’re ready to serve, top with freshly whipped cream and salted caramel.

Salted Caramel

• 2 cups granulated sugar
• 3/4 cup butter, room temperature
• 2/3 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp. salt

In a heavy bottom sauce pan add in the granulated sugar over medium heat. Melt down the sugar and gradually swirl it every 20 seconds and let it completely melt until the sugar is a deep golden. It will clump up at first but be patient and don’t walk away.

Once it’s completely melted, remove from the heat and add in the butter, swirl it around until it’s melted in. It will bubble up. Then pour in the heavy cream, vanilla extract and salt. Stir until everything is evenly combined. Pour into a glass jar and let it cool completely before using.