Name: Chocolate-Biscoff Banoffee Pie
Yield: Makes one 9"-diameter pie
Ingredients: 1 sleeve Lotus Biscoff cookies (about 32); 6 Tbsp. unsalted butter, melted; ⅓ cup (67 g) granulated sugar; 3 oz. semisweet chocolate (at least 64% cacao), chopped; ½ cup heavy cream; 1 Tbsp. unsalted butter, room temperature; ⅓ cup (67 g) granulated sugar; 1½ cups whole milk; 2 Tbsp. heavy cream, room temperature; ¼ cup (50 g) light brown sugar; 1 Tbsp. unsalted butter; ¼ tsp. kosher salt; 3 large egg yolks; 2 Tbsp. plus 2 tsp. cornstarch; Chopped chocolate (for serving); 2 bananas, thinly sliced

Chocolate Banoffee Pie with bananas on a pink background

Photo by Emma Fishman, food styling by D'Myrtrek Brown

This pie is a combination of chocolate, bananas, and butterscotch, but it isn’t your traditional British banoffee pie. Mallory Cayon, of Sunday Hospitality in NYC and L.A., uses crisp, gingerbread-like speculoos cookies in the crust to add just a hint of spice and bitter chocolate to contrast with the caramelly butterscotch filling. You’ll want to make this pie at least 6 hours before serving to give the pudding time to set up. This recipe calls for Biscoff, the biggest name in the speculoos cookie game, but other brands will work. And graham crackers would be a fine sub too.

Recipe notes

Hummingbird Cake

Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Pumpkin Tiramisu

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

Double-Chocolate Flourless Brownies

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Dark Chocolate Flax Bark

Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.

Matcha-Berry Frozen Yogurt

Froyo for one, made in a blender and topped with a crackly magic shell.

Pumpkin Flan de Queso

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Hot Chocolate Cookies

A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.