Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). For the crust, in a large bowl, combine the
Biscoff Crumbs (285 g)
,
Butter (90 g)
,
Salt (as needed)
, and
Granulated Sugar (20 g)
. The mixture should hold together easily when squeezed.
Step 2
Press the mixture evenly into a 9-inch pie pan. Bake the crust for 10-15 minutes or until golden brown.
Step 3
Let cool completely on a wire rack, for about 30 minutes.
Step 4
In a mixing bowl, mix
Granulated Sugar (150 g)
,
Corn Starch (20 g)
,
All-Purpose Flour (15 g)
,
Salt (1 pinch)
,
Egg Yolks (3)
, and
Milk (480 mL)
. Whisk until well combined.
Step 5
Pour the mixture into a saucepan, whisking constantly. Over medium heat, continue whisking the mixture until thickened.
Step 6
Add the
Unsalted Butter (30 g)
and
Vanilla Extract (5 mL)
. Whisk until combined.
Step 7
Pour the pastry cream into a bowl. Press plastic wrap over the top of the pastry cream to prevent skin from forming. Refrigerate to cool slightly.
Step 8
For the whipped cream topping, pour the
Gelatin Powder (1 g)
into the
Water (30 mL)
and let it stand until softened. Microwave the gelatin for about 5 seconds or until just dissolved. Let cool.
Step 9
In a large bowl, use an electric hand mixer to beat the
Heavy Cream (240 mL)
until it begins to thicken. Add the
Powdered Confectioners Sugar (15 g)
, gelatin mixture, and
Vanilla Extract (5 mL)
and beat until stiff peaks.
Step 10
To assemble the pie, first arrange about ⅔ of the
Bananas (3)
over the crust. Then spread the filling on top of the banana slices in an even layer. Refrigerate until the filling is cooled completely, about 20 minutes.
Step 11
Layer the rest of the banana slices on top of the filling. Spread the whipped cream on top and refrigerate for about 4 hours until set.
Step 12
Sprinkle the banana cream pie with the remaining biscuit crumbs and serve.
