Biscoff Pie

Prep Time30

Chilling4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: Biscoff Pie, Cookie Butter Pie

Servings: slices

Crush the Biscoff Lotus cookies in a food processor until they're crumbs. You can also place the cookies in a freezer bag and crush with a rolling pin. You should end up with about 2 cups.
Mix the crushed cookies with the melted butter. The mixture should stick together when you squeeze it in your palms.
Press the mixture into the bottom and up the sides of the pie plat to form an even crust.
Place in the fridge as you make the filling.

In a medium bowl, beat the whipping cream until stiff peaks form. Set aside.
In a separate large bowl, beat together the cream cheese, Biscoff, powdered sugar, vanilla and cinnamon until the mixture is smooth. Be sure to turn off the mixer and scrape down the sides and bottom of the bowl a few times to ensure there are no lumps of cream cheese stuck to the bowl.
Using a rubber spatula or wooden spoon, gently fold the whipped cream into the Biscoff mixture. When finished, it should be an even consistency and you should no longer see streaks of whipped cream.
Spoon the filling into the prepared pie crust and smooth the top.
Cover the pie plate and refrigerate for at least 4 hours or overnight.

Beat the whipping cream until peak medium peaks form. Gently dollop/spread the whipping cream over the chilled pie. Return to the fridge.
Measure the Biscoff spread and place in a small bowl. Microwave on medium power for about 20-30 seconds and stir until smooth. It should be thin enough to drizzle. Drizzle the extra Biscoff spread over the pie. The pie can be placed back in the fridge until ready to serve.
When ready to serve, remove the pie from the fridge. Do not remove from the fridge until ready to serve. Slice with a sharp knife. Be sure to slice all the way through the crust. Lift out of the pie plate using a pie lifter. The first piece is often a bit messier, but after that the pie slices cleanly.

Lotus Cookies: Lotus cookies can be replaced with graham crumbs if needed. Use 1 3/4 cup graham crumbs and 1/3 cup melted butter.
Biscoff Spread: One 13.4 ounce (400 gram) jar of Biscoff is enough for the filling and topping.
Whipping Cream vs Whipped Topping - such as Cool Whip: This recipe is designed using whipping cream that comes in a carton that you will beat to form whipped cream. If you prefer to use whipped topping, skip step 1 of the pie filling and in step 3 fold 1 1/4 cups of thawed whipped topping into the Biscoff mixture. I prefer the flavor of using whipping cream because I find it provides a creamier texture.
Storage: Store pie covered in the fridge for up to 4 days.
Nutrition: Details provided are an estimate only based on 1 slice with whipped cream and a drizzle of Biscoff on top, assuming the pie is sliced into 10 uniform slices.