Just when you thought Biscoff desserts couldn’t get any better… along comes the Biscoff Banoffee Pie!
This one is a total showstopper and, best of all, it’s completely no-bake. Yep, no oven, no stress, just layers of deliciousness that come together in about 20 minutes (plus some chill time - so maybe go make a cuppa while you wait).
If you’ve been around here for a while, you already know how deep our love runs for Biscoff. There’s just something about that sweet, spiced biscuit flavour that turns any dessert into something next-level. Pair it with silky caramel, fresh banana, and a cloud of whipped cream, and you’ve got yourself a dessert that feels fancy but is secretly super easy to throw together.
This Biscoff Banoffee Pie is perfect for when you want to impress guests (or just treat yourself after a long week of school runs and endless washing). It’s also a great make-ahead option for barbecues, birthdays, or weekend catch-ups. Slice it up, serve it chilled, and prepare for people to ask for the recipe - because trust me, they will.
The best part? You only need a handful of ingredients, and there’s no faffing around with cooking caramel or baking pastry. The Biscoff biscuit base is buttery and rich, the caramel layer is smooth and sweet, and the banana brings that perfect fruity freshness. Top it all off with whipped cream, a sprinkle of crushed Biscoff and a drizzle of melted spread, and you’ve got something seriously dreamy.
Whether you’re already a Banoffee fan or just love all things Biscoff, this dessert is one you need to try. It’s easy, impressive, and absolutely delicious. You’ve been warned - it won’t last long in the fridge!
Contents
Step-by-Step: Biscoff Banoffee Pie
Make the biscuit base
Blitz Biscoff biscuits in a food processor until they turn into fine crumbs. Set aside 3 biscuits to crumble over the top later. Add melted butter to the crushed biscuits and mix until well combined.
Press and chill
Press the biscuit mixture into a 20cm tart tin or pie dish, spreading it evenly across the base and up the sides. Use the back of a spoon to flatten and smooth it out. Chill in the fridge for 30 minutes to set.
Prepare the caramel
Pour Nestlé Pour n Fill caramel into a bowl. Stir until smooth and creamy. Add the caramel layer. Once the base has chilled, pour the caramel over it. Use a spatula or spoon to spread the caramel evenly. If you would like to make your own caramel I have a great recipe here.
Layer the bananas
Slice the bananas and arrange them in a single layer over the caramel.
Top with cream
Whip the thickened cream (or double cream) until soft peaks form. If desired, sweeten with 2 teaspoons of icing sugar. Spoon or pipe the whipped cream over the banana layer.
Finish and serve
Crumble the reserved Biscoff biscuits over the top. Drizzle with melted Biscoff spread for that final touch. Chill until ready to serve and enjoy!
Biscoff Banoffee Pie
Equipment
- 1 food processor or thermomix
- 1 pie dish or pyrex serving dish
Ingredients
Base
- 250 g Biscoff biscuits set three aside for later
- 100 g unsalted butter melted
Caramel
- 395 g Nestle Pour n Fill 1 can
Topping
- 2 Bananas sliced
- 300 ml Thickened cream whipped
- 1 tablespoon Biscoff smooth spread melted, for drizzling
- 3 Biscoff Biscuits for crumbling over the top
Instructions
- Blitz Biscoff biscuits in a food processor until fine. (Leave 3 aside for crumbling on top)
- Mix with melted butter and press into a 20cm tart tin or pie dish. Use the back of a spoon to flatten the base and sides.
- Chill in the fridge for 30 minutes.
- Pour the pour n fill caramel into a bowl and mix until smooth
- Pour the caramel over the chilled base. Smooth it out.
- Layer the banana slices over the caramel. Top with whipped cream (sweeten with 2 teaspoons of icing sugar if you like).
- Finish with crushed Biscoff biscuits and a drizzle of melted Biscoff spread.
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