Guys, I’m sorry to say no airline will be serving this Biscoff banana pie. You’ll have to make it yourself and settle for the little pack of cookies inflight. Frequent Delta Airlines travelers know I’m talking about those addictive Biscoff cookies in the distinctive red and white packages. Lotus, a Belgian bakery, actually makes special extra-large Biscoff cookies just for the airline, one of the very, very few perks for flyers. Never tasted a Biscoff cookie? Neither had I until one day Mark flew somewhere and brought home his airplane snack. Mass-produced cookies have never been a mainstay in our house because I prefer the taste of-and am willing to make-homemade cookies. Knowing my disdain for store-bought cookies I was surprised when he insisted these were different and I would certainly like them. Now, if Delta gave a choice of Biscoff cookies or potato chips or caramel corn, I never would have tasted these. Potato chips and caramel corn are two of Mark’s favorites, but not mine. (Me: Did you get a snack on the plane? Mark: Yes! Chips and caramel corn! Me: So nothing good, huh? Don’t worry, I baked you some cookies!) He kindly saved a package of cookies for me and one taste caused me to fall hard into cookie love. Spicy, sweet, crunchy shortbread-type cookies, speculoos (which is the type of cookie, “Biscoff” being a name coined for U.S. consumers by the Lotus Company, a combination of “biscuit”-what Europeans call a cookie- and “coffee” because of Lotus’ claim to be “Europe’s favorite cookie with coffee”) have been made by the Lotus Company in Belgium, from the same original recipe, since 1932. So ingrained in Belgian culture, supposedly every fifth cookie consumed in Belgium is a speculoos. Sidenote: Lotus makes chocolate dipped Biscoff cookies. Please and thank you.
If you want to read more about these unique little cookies, this is a good place to start. And as if the cookies themselves weren’t addictive enough, about six years ago Lotus introduced Biscoff cookie butter to the United States. A product of the collaboration between a Belgian television show contestant who figured out how to make Biscoff cookies into a spread (these things really happen?) and the Lotus Company, the initial production of Biscoff cookie butter sold out three hours after hitting Belgian store shelves. A slightly creamier consistency than peanut butter, it tastes exactly like Biscoff cookies, and is available in creamy or crunchy. It’s suggested as a spread for toast or dip for fruit. I suggest it as a dip for your spoon.
Now about that pie: please put your seat tray in the upright position and slip into your stretchy pants because we’re about to land in a pie so full of Biscoff flavor you’ll think you fell in a cookie butter vat. One whole 8.8 ounce package of Biscoff cookies and one entire 14.1 ounce jar of Biscoff cookie butter are in this pie. If you do the math, that adds up to…a whole lotta cookie yum goin’ on. I had to use a 10-inch pie pan for this behemoth of Biscoff. Alternately you could use a deep-dish 9-inch pie pan, or a 9″ x 9″ x 2″ baking pan. Basically, there’s just too much good stuff here for a regular 9-inch pie pan. If that’s all you have, you could put what crust and filling will fit in the standard 9-inch pie pan, and layer the rest in glasses to make parfaits. Or you could hide it in an inconspicuous place in the refrigerator and save it for yourself. I’ve never done anything like that-I’m not sure where that idea came from.
The crust is nothing but crushed cookies and melted butter. I highly recommend a food processor to crush these (pretty hard) cookies, although putting them in a zipper bag and beating, then rolling, them with a rolling pin would work too. They need to be fine like graham cracker crumbs. After mixing in the butter, press them on the bottom and up the sides of the buttered (just take some butter, which will soften slightly with the heat of your fingers, and rub it all over the pie pan) pie pan. No blind baking necessary, unless you just have a hankering to turn on the oven. After you make the crust, whip the cream with a bit of powdered sugar. Whip it stiff, but stop short of making butter. Set it aside while you get down to business with the cookie butter.
Beat the cookie butter with the cream cheese and remaining powdered sugar. Fold in the whipped cream and mix well, using an under-and-over method with a rubber spatula. Make sure no streaks of whipped cream or cookie butter mixture are visible. This will likely take 2 or 3 minutes.
Spread half of the filling evenly in the pie crust. Top with the thinly sliced bananas, then the remaining filling. Pop that pie in the freezer and in one hour you can slice into that Biscoff banana beauty. Whip a little additional cream for the top, if you like. Friends, you’ve never had a banana pie this good.
After it’s initial deep freeze (that was just so we could eat it quickly!) store the pie, covered, in the refrigerator. And one word for folks living near me-I can only find the cookies AND the cookie butter together in one place: Walmart. (Look next to the peanut butter and of course, in the cookie aisle.) Not an ad for Walmart, I just wanted to save you shopping time because you need this pie ASAP.
If your fork comes in for a landing on this Biscoff Banana Icebox Pie, you’ll never want to leave.
Biscoff Banana Icebox Pie
- 1 8.8 oz. package Biscoff cookies
- 5 Tbs. butter, melted
- 1 c. whipping cream
- 5 Tbs. powdered sugar, divided use
- 8 oz. cream cheese, softened
- 1 14.1 oz. jar Biscoff cookie butter
- 2 small or 1 ½ large bananas, thinly sliced
- Additional sweetened whipped cream for topping, if desired
- Step 1 Butter (or spray with non-stick spray- I think butter works better) a 10-inch pie pan, 9-inch deep-dish pie pan, or 9-inch square, 2-inch deep baking pan.
- Step 2 Process cookies with a food processor into fine crumbs (or place in a zipper bag & use a rolling pin to crush).
- Step 3 Melt the butter in a medium bowl in the microwave. Stir in the cookie crumbs.
- Step 4 Press the crumbs on to the bottom and up the sides of the pie pan. Set aside.
- Step 5 With an electric mixer, whip the cream until it begins to thicken. Add 2 tablespoons of the powdered sugar and continue beating until stiff peaks form. Set aside.
- Step 6 In a large mixing bowl mix cream cheese, remaining 3 tablespoons of powdered sugar, and cookie butter with an electric mixer.
- Step 7 Fold in whipped cream until well combined, using a rubber spatula to fold up from the bottom of the bowl. This could take 2 or 3 minutes.
- Step 8 Spread half of the filling into the cookie crust.
- Step 9 Spread the sliced bananas over the filling. Spread remaining filling over the bananas.
- Step 10 Place in freezer for one hour.
- Step 11 Beat additional whipping cream with some sugar, and top pie just before serving, if desired.
- Step 12 Store in refrigerator.