Caramel Banana Cream Pie with Biscoff Cookie Crust
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If you love banana cream pie, then you must make this elevated Caramel Banana Cream Pie! It starts with a Biscoff cookie crust, followed by a layer of homemade caramel sauce, topped with a from-scratch vanilla custard, and finally a simple whipped topping.
This pie is fantastic to make ahead for the holidays–Thanksgiving, Christmas–or for other celebrations that call for pie (every day calls for pie, in my opinion).
Why You’ll Love This Banana and Caramel Cream Pie
- Made from scratch– This is one of those pie recipes that you can be proud of. The caramel sauce, the homemade vanilla custard, the whipped topping–all homemade! Be prepared to wow your guests on this one!
- With that said, make it work for you! – If you’re short on time, buy the pie crust, the caramel sauce, or the whipped topping.
- Make the day ahead to save time (and headaches) – You can make the caramel sauce a day or two ahead of time. And definitely make the base of the pie the day before you plan to enjoy it. Just save the whipped topping for just before serving (or as soon as you can to enjoy it).
More dessert recipes to check out!
- banana cream pie with sourdough discard pie crust
- caramel apple cheesecake bars
- brown butter salted caramel cupcakes
- bananas foster sourdough bread pudding
How to Make Caramel Banana Cream Pie
In a saucepan over medium heat, combine the brown sugar, heavy cream, butter, and salt. Bring to a gentle simmer, stirring frequently, for 5-7 minutes.
Remove from heat, stir in the vanilla, and allow to cool. Reserve 1 cup for the filling and the remaining caramel for topping.
Preheat the oven to 350°F. Pulse the Biscoff cookies in a food processor until finely crushed.
Add the melted butter and pulse until combined. Press into a 9-inch pie dish and bake for 8–10 minutes. Allow to cool completely.
Whisk together the eggs, egg yolks, and cornstarch.
Heat the milk, sugar, salt, and cinnamon in a saucepan until steaming. Slowly whisk 1 cup of the hot milk into the egg mixture, then pour everything back into the saucepan. Cook, whisking constantly, until thickened and gently bubbling.
Cook for another minute, remove from heat, and stir in the vanilla.
Cover and cool for approximately 30 minutes.
Arrange 2–3 sliced bananas over the cooled Biscoff crust. Spread approximately 1 cup of cooled caramel over the bananas, followed by the vanilla custard.
Cover and refrigerate for at least 4–6 hours, preferably overnight.
In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, salt, and vanilla. Beat with an electric mixer until stiff peaks form.
Layer the remaining 2 sliced bananas over the chilled custard. Spread or pipe the whipped cream on top.
Drizzle with reserved caramel and gently swirl with a spoon. Finish with crushed Biscoff cookies, slice, and serve chilled.
Helpful Tips for the Best Caramel Banana Cream Pie
Make the caramel sauce ahead of time. Homemade caramel needs time to cool and thicken before assembling the pie. I recommend preparing it first or even the day before to make the process easier.
Use ripe but firm bananas. Choose bananas that are yellow and sweet but still firm enough to hold their shape. Overripe bananas can become mushy and release excess moisture into the filling.
Allow the Biscoff crust to cool completely. After baking the cookie crust for 8–10 minutes, let it cool completely before adding the bananas and caramel. This helps prevent the crust from becoming too soft.
Don’t rush the homemade custard. Whisk continuously while cooking to prevent lumps and ensure a smooth, creamy texture. Make sure the custard thickens properly before removing it from the heat, then allow it to cool for approximately 30 minutes before assembling.
Give the pie plenty of time to chill. Refrigerate the assembled pie for at least 4–6 hours, preferably overnight. This allows the custard to set completely and makes the pie much easier to slice.
Add the final toppings just before serving. For the freshest flavor and best presentation, add the second layer of sliced bananas, homemade whipped cream, caramel swirl, and crushed Biscoff cookies shortly before serving. This prevents the bananas from browning and keeps the cookie crumbs crunchy.
Equipment Needed
- 9-inch pie dish – For baking the Biscoff cookie crust and assembling the pie.
- Food processor – To crush the Biscoff cookies into fine crumbs and combine them with the melted butter.
- Medium saucepan – For preparing the homemade caramel sauce and vanilla custard.
- Mixing bowls – For whisking together the custard ingredients and preparing the whipped cream.
- Whisk – To combine ingredients and ensure the custard and caramel sauce are smooth.
- Measuring cups and spoons – For accurately measuring the ingredients.
- Electric hand mixer or stand mixer – For whipping the homemade whipped cream until stiff peaks form.
- Rubber spatula – For scraping the sides of bowls and spreading the custard.
- Offset spatula – For evenly spreading the custard and whipped cream over the pie.
- Piping bag and decorative tip (optional) – For piping whipped cream onto the finished pie.
- Sharp knife – For slicing the bananas and cutting clean slices of pie.
Storage
Refrigerator: Store leftover caramel banana cream pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, enjoy within 1–2 days, as the bananas will gradually soften and the Biscoff cookie crust may lose some of its crispness.
Make Ahead: This pie is a wonderful make-ahead dessert! Prepare the caramel sauce up to 5 days in advance and store it in an airtight container in the refrigerator. The Biscoff cookie crust can also be baked a day ahead. Assemble the pie with the bottom banana layer, caramel, and custard, then refrigerate overnight. For the freshest presentation, add the remaining sliced bananas, homemade whipped cream, caramel swirl, and crushed Biscoff cookies shortly before serving.
Freezing: Freezing is not recommended for this pie. The homemade custard can become watery or grainy after thawing, and the fresh bananas may turn mushy.
Serving: Keep the pie refrigerated until ready to serve. For the cleanest slices, use a sharp knife and wipe the blade between each cut.
Caramel Banana Cream Pie with Biscoff Cookie Crust
Ingredients
Biscoff Cookie Crust
- 1 package 8.8 oz Biscoff cookies (250 g)
- 5 tablespoons salted butter melted (71 g)
Homemade Caramel Sauce
- 1 cup packed light brown sugar 200 g
- ½ cup heavy whipping cream 120 ml
- 5 tablespoons salted or unsalted butter 71 g
- 1 tablespoon vanilla extract 15 ml
- pinch of salt optional, especially if using unsalted butter–but add the salt if you want a salted caramel sauce!
Banana Layers
- 5 medium ripe but firm bananas divided (approximately 575–600 g peeled) 2-3 for the bottom layer and 2 for the top layer. I add the top layer after chilling, before adding the whipped cream topping
Homemade Vanilla Custard
- 2 large eggs
- 2 large egg yolks
- ¼ cup cornstarch 32 g
- 2 cups whole milk 480 ml
- ½ cup granulated sugar 100 g
- ¼ teaspoon salt 1.5 g
- ½ teaspoon ground cinnamon 1.3 g
- 1 teaspoon vanilla extract 5 ml
Homemade Whipped Cream Topping
- 2 cups heavy whipping cream cold (480 ml)
- ¼ cup powdered sugar 30 g
- ¼ teaspoon salt 1.5 g
- 1 teaspoon vanilla extract 5 ml
Optional Garnish
- 1-2 Biscoff cookies crushed
- additional homemade caramel sauce reserved from the recipe above
- a light sprinkle of ground cinnamon
Instructions
Step 1: Make the Homemade Caramel Sauce
- In a medium, heavy-bottomed saucepan, combine the brown sugar, heavy cream, butter, and salt, if using.
- Place the saucepan over medium heat, stirring frequently as the butter melts and the brown sugar dissolves.
- Once the mixture begins to bubble, reduce the heat slightly and allow it to simmer gently for 5-7 minutes, stirring frequently. The caramel should become smooth and slightly thickened. Avoid boiling it too vigorously, as this can cause the caramel to become overly thick or grainy.
- Remove the saucepan from the heat and carefully stir in the vanilla extract. The mixture may bubble slightly when the vanilla is added.
- Allow the caramel to cool until it is no longer hot. It will continue to thicken as it cools. Set aside approximately 1 cup of caramel for the pie filling and reserve any remaining caramel for decorating and serving.
- Make-Ahead Tip: The caramel sauce can be prepared up to several days in advance. Store it in an airtight container in the refrigerator. If preparing it ahead, gently warm the caramel just until it becomes pourable, then allow it to cool before adding it to the pie.
Step 2: Prepare the Biscoff Cookie Crust
- Preheat the oven to 350°F (175°C).
- Add the Biscoff cookies to a food processor and pulse until they are finely crushed and resemble sandy crumbs.
- Pour the melted salted butter into the food processor and pulse again until the crumbs are evenly moistened and begin to hold together when pressed.
- Transfer the cookie mixture to a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, firmly press the crumbs across the bottom and up the sides of the dish to form an even crust.
- Bake the crust for 8–10 minutes, until lightly golden and fragrant.
- Remove the crust from the oven and allow it to cool completely before assembling the pie. The crust will continue to firm up as it cools.
Step 3: Make the Homemade Vanilla Custard
- In a medium mixing bowl, whisk together the whole eggs, egg yolks, and cornstarch until completely smooth and no lumps remain. Set aside.
- In a medium saucepan over medium heat, combine the milk, granulated sugar, salt, and ground cinnamon. Whisk until combined and heat until the mixture is steaming and hot, but not boiling.
- Carefully scoop out approximately 1 cup of the hot milk mixture. Slowly drizzle it into the egg mixture while whisking constantly. This process, known as tempering, gradually warms the eggs and prevents them from scrambling.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously as you pour.
- Continue cooking over medium heat, whisking constantly and scraping the bottom and corners of the saucepan, until the custard begins to thicken and reaches a gentle bubble, approximately 3–5 minutes. Once bubbling, continue whisking and cooking for approximately 1 additional minute to ensure the cornstarch is fully activated.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Transfer the finished custard to a clean, heat-safe mixing bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Allow the custard to cool for approximately 30 minutes, or until it is no longer hot but remains soft and spreadable. Stir briefly if needed before assembling.
Step 4: Assemble the Caramel Banana Cream Pie
- Make sure the Biscoff cookie crust has cooled completely and the caramel sauce is no longer hot.
- Peel and slice 2–3 medium bananas into approximately ¼-inch-thick slices.
- Arrange the banana slices in an even layer across the bottom of the prepared Biscoff cookie crust. Slightly overlap the slices as needed to cover the crust.
- Measure approximately 1 cup of the homemade caramel sauce and carefully drizzle it over the banana slices, spreading it gently to create an even caramel layer. Reserve the remaining caramel sauce for decorating and serving.
- Spoon the cooled, spreadable vanilla custard over the caramel and banana layers. Gently spread it into an even layer using an offset spatula or the back of a spoon.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the pie for at least 4–6 hours, preferably overnight, until the custard is completely chilled and firmly set.
Step 5: Make the Homemade Whipped Cream
- When the pie is fully chilled and ready to decorate, place a large mixing bowl and the beaters of an electric mixer in the refrigerator or freezer for approximately 10–15 minutes.
- Add the cold heavy whipping cream, powdered sugar, salt, and vanilla extract to the chilled mixing bowl.
- Using a hand mixer or stand mixer fitted with the whisk attachment, begin whipping on medium speed. Gradually increase to high speed.
- Continue whipping until stiff peaks form and the whipped cream holds its shape when the beaters are lifted. Be careful not to overwhip, as the cream can become grainy.
Step 6: Decorate and Serve
- Remove the chilled pie from the refrigerator and carefully remove the plastic wrap.
- Slice the remaining 2 bananas and arrange them in an even layer over the chilled vanilla custard.
- Spoon the homemade whipped cream over the bananas, spreading it evenly to cover the entire surface of the pie. Alternatively, transfer the whipped cream to a piping bag fitted with a decorative tip and pipe it over the pie.
- Drizzle a small amount of the reserved caramel sauce over the whipped cream. Using a spoon, gently swirl the caramel into the whipped cream to create a beautiful marbled appearance.
- Crush 1–2 additional Biscoff cookies and sprinkle the crumbs over the top of the pie.
- Slice with a sharp knife, wiping the blade clean between cuts for neater slices. Serve chilled with an additional drizzle of homemade caramel sauce, if desired.
If you’re looking for a new spin on the classic banana cream pie recipe, you’ve gotta make this one! I got rave reviews from friends and family, but I would love to hear your thoughts if you make it!