Biscoff Pie: Creamy Meets Crunchy
Author: Spatula Queens
Serves: 8
- For the crust:
- One 8.8 ounce package Biscoff cookies
- 4 Tablespoons unsalted butter, melted
- For the filling:
- 1 cup heavy whipping cream
- 1 (8-ounce) package cream cheese, softened to room temperature
- ΒΌ cup powdered sugar
- One 14-ounce jar Biscoff spread - about one cup (reserve a few tablespoons for garnishing)
- 1 teaspoon pure vanilla extract.
- pinch salt
- India Tree Coffee Flavored Decorations (optional)
- Process the cookies in a food processor.
- Melt the butter and stir into cookie crumbs.
- Press the crumbs into a 9-inch pie dish.
- Place in freezer to chill.
- In a chilled bowl, whip the cream until stiff but not over beaten. Place in refrigerator.
- Beat the cream cheese and powdered sugar until completely blended and smooth.
- Beat in salt and vanilla.
- Add the Biscoff spread, reserving a few tablespoons for garnish.
- Fold in the chilled, whipped cream.
- Pour into prepared crust. Use an offset spatula to smooth the top.
- Decorate with sprinkles or reserved Biscoff spread.
- Refrigerate for at least two hours before cutting.
Recipe by Spatula Queens at https://spatulaqueens.com/2015/07/biscoff-pie-creamy-meets-crunchy/
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