Biscoff Pie
Ingredients
Crust
-
1
package
Biscoff cookies (about 32 cookies)
-
¼
cup
butter, melted
Filling
-
1
cup
heavy cream
-
4
oz.
cream cheese
-
1
cup
Biscoff spread
-
1
cup
powdered sugar
-
1
can
sweetened condensed milk (14 oz.)
-
1
tsp.
vanilla extract
Optional Topping
-
1
cup
heavy cream (for whipped cream)
-
2–4
cookies
Biscoff cookies, finely crumbled
-
¼
cup
Biscoff spread, melted (for drizzling)
Instructions
- Make the crust by pulsing Biscoff cookies in a food processor until finely crumbled, then mix with melted butter and press into a pie pan. Refrigerate while preparing the filling.
- For the filling, whip heavy cream to stiff peaks and set aside. Beat cream cheese and Biscoff spread until fluffy, then gradually add powdered sugar, sweetened condensed milk, and vanilla extract until smooth.
- Fold in the whipped cream into the filling mixture and pour it into the crust. Refrigerate for at least 3-4 hours before serving.
- For the topping, whip additional heavy cream to stiff peaks and pipe or spread over the pie. Optionally, sprinkle with cookie crumbs and drizzle with melted Biscoff spread.
Nutrition Facts (estimated)
Servings
8-12
Calories
400
Total fat
25g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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