This pie features a buttery Biscoff crust filled with creamy Biscoff pudding, layers of banana coins, and Biscoff biscuits. It’s smooth, creamy, and simple to make, without requiring any baking.
Vegan Biscoff Banana Pudding Pie
This Biscoff Banana Pudding Pie features a buttery Biscoff crust filled with creamy Biscoff pudding, banana coins, and crushed Biscoff biscuits. Perfect for a delightful dessert!
Biscoff Banana Pudding Pie
This pie features a buttery Biscoff crust filled with creamy Biscoff pudding, layers of banana coins, and Biscoff biscuits. It's smooth, creamy, and simple to make, without requiring any baking.
Ingredients
Biscoff Crust:
- 2 cups Biscoff biscuits crushed
- ½ cup dairy-free butter melted
Biscoff Pudding:
- 1 cup Biscoff spread
- 2 cups plant-based milk almond, soy, or oat
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
Filling and Topping:
- 3 ripe bananas sliced into coins
- 1 cup Biscoff biscuits crushed
- 1 cup dairy-free whipped cream
Instructions
Prepare the Biscoff Crust:
- In a bowl, mix the crushed Biscoff biscuits with melted dairy-free butter until combined.
- Press the mixture into the bottom of an 8-inch springform pan, making sure it’s even and compact.
- Place the crust in the refrigerator to set while you prepare the pudding.
Prepare the Biscoff Pudding:
- In a saucepan, whisk together the plant-based milk, cornstarch, and granulated sugar until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from heat and stir in the Biscoff spread and vanilla extract until fully incorporated and smooth.
Assemble the Pie:
- Pour a layer of Biscoff pudding over the chilled crust.
- Arrange a layer of banana coins over the pudding.
- Add another layer of Biscoff pudding and repeat with more banana coins.
- Finish with a final layer of Biscoff pudding.
- Cover the pie with plastic wrap and refrigerate overnight to set.
Serve the Pie:
- Before serving, spread a layer of dairy-free whipped cream over the pie.
- Sprinkle crushed Biscoff biscuits on top for garnish.
- Carefully remove the springform pan and slice the pie to serve.
Notes
- Bananas: Use ripe bananas for the best flavor and texture.
- Pudding: Stir constantly while cooking the pudding to avoid lumps and ensure a smooth texture.
- Serving: This pie is best served chilled for the ultimate creamy texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.