Biscoff Cinnamon Banoffee Pie
November 19, 2024 by Kimberly
Dreamy layers of creamy dulce de leche, fresh banana slices, and cinnamon whipped cream, all on a buttery Biscoff cookie crust. This no-bake treat is pure, cozy dessert bliss in every bite!
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TOTAL TIME
40 min
SERVES
8 pieces
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
This no-bake delight layers all the cozy flavors: a buttery Biscoff cookie crust, homemade dulce de leche, fresh banana slices, and a whipped cinnamon topping. It’s creamy, sweet, and has that dreamy, melt-in-your-mouth quality that’ll make you reach for seconds. No baking needed – just a quick assembly for a dessert that’s equally impressive and easy. It’s the perfect treat when you want a little something special without turning on the oven.
Serve this pie chilled and straight from the fridge to get the best creamy texture and hold. For a little extra flair, sprinkle the top with crushed Biscoff cookies or some shavings of your favorite chocolate. Pair it with a warm coffee or your favorite cozy drink – the caramel-like dulce de leche and cinnamon cream make this pie the ultimate comfort dessert. It’s also a crowd-pleaser, so bring it along to your next gathering!
Store any leftovers in the fridge, covered, for up to 3 days. The whipped cream topping stays nicely set, and the crust holds well. This pie is best served cold, straight from the fridge, for that perfect creamy bite.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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LET’S MAKE A PIECE OF HAPPINESS
Biscoff Cinnamon Banoffee Pie
- Total Time: 3 hrs + 15 min
- Yield: 8-16
Description
Recommended Equipment
- small pot with lid
- food processor
- pie dish
- sharp knife
- cutting board
- electric mixer
- tall container
- vegetable peeler
- can opener
Ingredients
- 300 grams biscoff cookies
- 140 grams butter, room temperature
- 400 grams sweetened condensed milk
- 2 bananas
- 1 tbsp lemon juice
- 250 grams heavy cream
- 30 grams powdered sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
PREPARATIONS
- You can buy ready-made dulce de leche or order it online, but it’s also easy to make at home ahead of time. Just grab a 400g can of sweetened condensed milk, remove the label, and place the can in a pot. Fill with enough water to completely cover the can, then bring the water to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours and 30 minutes. Be sure to keep the can covered with water the entire time – if the water evaporates, just add more. After the 2.5 hours, pour off the water and let the can cool completely before using the dulce de leche inside.
INSTRUCTIONS
- Use a food processor to blend the Biscoff cookies and softened butter until they’re crumbly. Press the mixture evenly into a pie dish, covering the bottom and sides completely. Chill the crust in the fridge for 20 minutes.
- Meanwhile, slice the bananas evenly and sprinkle with a little lemon juice to keep them from browning. Place the banana slices in the fridge until you’re ready to use them. Next, pour the cold cream into a tall container, add powdered sugar, vanilla extract, and cinnamon, and whip until stiff peaks form. Chill the whipped cream in the fridge until needed. Prepare the chocolate shavings by running a vegetable peeler along the narrow edge of a chocolate bar. Set the shavings aside.
- Open the can of dulce de leche and take the crust out of the fridge. Spread the entire can of dulce de leche evenly over the crust.
- Take the banana slices out of the fridge and arrange them over the dulce de leche so that the entire surface is covered.
- Now, take the whipped cream and spread it evenly over the bananas. Finally, sprinkle the chocolate shavings on top for decoration.
- Serve the pie immediately or keep it in the fridge until you’re ready to serve.
- Passive Time: 2 hrs + 35 min
- Cook Time: 40 min
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OMG this was amazing!!
Happy to hear that!