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.
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.