Biscoff Cream Pie Recipe
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Ingredients
- 1 cup creamy Biscoff spread (although I'm sure the crunchy kind would be delicious)
- 8 oz softened cream cheese
- 1 1/4 cup powdered sugar
- 8 oz thawed Cool Whip
- 1 8.8 ounce package of Biscoff cookies
- 5 tablespoons butter (melted and cooled)
Details
Servings 8
Adapted from cravingcobbler.com
Preparation
Step 1
This is a chilled pie, so the first thing we've gotta do is cook off that crust, so it'll have plenty of time to cool.
Preheat your oven to 350 degrees, and grab your Biscoff goodies!
Dump the whole package of cookies into a large food processor.
They smell so good! I'd say that they're almost like really fancy graham crackers, but that really doesn't do them justice!
Press the pulse button until you're left with sweet sandy crumbs. It was about 10 pulses for me.
If you're a priss like me that plans ahead for your garnishes, then scoop out about a tablespoon of crumbs.
The crust won't even miss them, and they'll look super cute on top of the pie!
Pour the melted and cooled butter in with the crumbs.
melted butter and Biscoff crumbs.
Work the butter into the crumbs so that everybody gets a little.
Pour the buttery bits into a pie pan.
Press the crumbs into the bottom and sides of your pan using whatever you've got: a measuring cup, a clean hand, another pie pan, a bottle of wine... you get the idea.
I used a standard sized pie pan, because it was my first time making this crust. I have a larger fancy looking pan, but I wasn't sure if I'd have enough crust to fill that one.
This worked great, but it was definitely a thicker crust. The filling is so rich that the thick crust works well, but if you have a bigger pie pan I think you'd definitely have enough crust to go around.
Bake the crust for about 7 minutes in your preheated oven, and prepare to swoon when you smell it hot out of the oven!
Now on to the filling! You'll need a full cup of the Biscoff spread.
Add the cup of Biscoff spread along with the block of softened cream cheese into your mixer bowl.
Cream on high; scrape down the sides; cream on high again.
Add the powdered sugar in two batches, scraping down the sides in between mixes.
It almost looks like cookie dough at this point. Anyway, enough about cookies... it's time for Cool Whip!
The whole container gets toppled into the mixer.
As the name implies "whip" the filling on high to get it nice and creamy dreamy.
Scrape down the sides, and whip one last time on high.
Pour the creamy goodness into your cooled pie crust, and smooth out the top.
Pop into the fridge and chill for at least a couple of hours before you try to cut into it.
Once you can't stand the wait any longer, sprinkle the reserved cookie crumbs over the top.
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