Deconstructed Banana Cream Pie

Step 1

In a large bowl whisk together the sugar, egg yolks, and cornstarch, mixing until smooth and pale yellow color.

Make the pudding

In a large pot over medium heat add milk and salt simmer to just warm, do not boil.

Heat Milk

Step 2

Whisk a few tablespoons of the warmed milk mixture into the yolk mixture to temper the eggs. Then slowly pour the remaining milk into the egg yolk mixture then add it back to the pan.

Add the milk

Step 3

Continue cooking the milk/egg mixture over low-medium heat whisking constantly until the mixture is thick and large bubbles appear at the surface, about 2 minutes.

Continue mixing and adding

Step 4

Remove from heat and stir in butter and vanilla bean paste.

Add in Vanilla and Butter

Step 5

In a food processor add the pudding, roasted peeled banana, lemon juice, and process until smooth.

Add Banana

Step 6

Pour into a clean bowl, cover with plastic wrap so that the plastic wrap is touching the pudding. This prevents a skin from forming. Refrigerate for at least 2 hours or up to 24 hours.

Refrigerate to Set

Step 7

Now you can use homemade whipped cream or store-bought. I make my own and make it right after making the banana pudding and just store it in the fridge.

Make the Whipped Cream

Step 8

In individual dishes place 2 crushed Biscoff Cookies in the bottom then add a scoop of banana pudding, then a scoop of whipped cream, a few freshly sliced bananas, drizzle as much as you want of salted caramel on top then finally crumble 1-2 Biscoff cookies on top. Enjoy immediately.

Make the Whipped Cream

Step 9

Enjoy!