Banana Pudding Pie with Speculaas Crust

Banana Pudding Pie with Speculaas Crust

I love this Banana Pudding Pie with Speculaas Crust. It is banana pudding all grown up. Speculaas, also called speculoos, also called biscoff, are spicy shortcrust cookies. If you’ve had cookie butter you’ve tasted the same flavor. They are caramelized, spicy, crunchy, and addictive. After much research (ahem) my favorite is the Lotus Biscoff brand. This spicy pie crust adds a great dimension to this creamy, meringue topped banana pudding. It also goes great with chocolate pies. If you’re more of a traditionalist you could make the shell with vanilla wafers. The riper the bananas the sweeter they are, but you don’t want them brown or too mushy to slice. A thermometer really helps to check the temperature of your pudding to make sure it will set, but you can also eyeball it if you don’t have one.


Speculaas Crust

6 oz/170 g speculaas cookies, pureed in a food processor
2 oz/ 57 g melted butter
¼ / 15 g egg white

Banana Pudding Filling

3 ripe bananas, peeled and sliced
1 tablespoon/ 15 g tablespoon lemon juice
½ cup/ 100 g granulated sugar, plus 2 tablespoons/ 28 g
⅓ cup/ 42 g flour
¼ teaspoon/ 2 g salt
4 large/ 200 g eggs, separated
1 cup/ 245 g whole milk
1 cup/ 238 g heavy cream
½ teaspoon/ 5 g  vanilla extract
1 pinch cream of tartar

For the crust:

Place the crumbs in a bowl and add 2/3 of the butter. Mix with your hands mix until the crumbs are damp, but not wet. If you squeeze them they should hold together. Carefully add more butter as needed.

Thoroughly mix in the egg white.  This will give your crust some strength.

Firmly press the crumbs into a pie shell making an even layer on the bottom and the sides. I like to use plastic wrap on top of the crust to do this.

Bake the shell at 375 F/ 190 C degrees for about 5-6 minutes.

Allow to cool completely on a wire rack before using.

For the filling:

Heat the oven to 400 F/ 205 C degrees.

To keep the bananas from browning, toss them with the lemon juice as soon as you slice them and set aside.
In a sauce pan combine ½ cup/ 100 g of the sugar, the flour and salt. Whisk in the egg yolks. Whisk in half and half. Stir constantly over medium low heat until it is thick and just starting to bubble at the edges. Use a thermometer to check its temperature; it should be around 175 F. Remove from heat. Whisk in vanilla.
Spread ⅓ of the pudding into the pie shell. Add ½ the banana slices. Add another ⅓ of the pudding and then the rest of the bananas. Top with remaining pudding.
For the meringue topping work quickly so the pudding remains warm. In a standing mixer whisk egg whites and cream of tartar. Start at a low speed and gradually increase it to medium until soft peaks form. Gradually sprinkle in the 2 tablespoons of sugar. Continue whisking until stiff peaks form. Spoon the meringue over pudding all the way to the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Cool completely before refrigerating, or it will sweat.  Make sure it is well chilled before slicing, preferably overnight.
If you’d like to try another of our pie recipes a favorite of mine is our Salted Caramel Calvados Apple Pie.
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Banana Pudding Pie with Speculaas Crust
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