BISCOFF CREAM PIE
All the flavor of your favorite spiced shortbread cookies, thanks to a Biscoff cookie crust and a creamy, cookie butter filling. Plus, it's easy to make!
Provided by Lasheeda Perry
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until evenly and finely chopped (you should have about 2 cups of crumbs). Transfer to a medium bowl and stir in the melted butter until combined. Use the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Bake until the crumbs have toasted and set, about 12 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, make the filling: Whisk together the egg yolks, cornstarch and 1/4 cup of the milk in another medium bowl until smooth and well combined. Set aside.
- Stir together the remaining 1 cup milk, the half-and-half, granulated sugar and salt in a large saucepan. Warm over medium heat until barely simmering. While whisking the egg yolks, slowly pour in the hot milk mixture. Transfer to the saucepan and cook over medium-low heat, whisking constantly, until the custard is very thick and smooth, about 5 minutes; it should be the consistency of a pudding. Whisk in the cookie butter spread, cream cheese, butter and vanilla until smooth.
- Strain the filling through a fine-mesh strainer into a third medium bowl. Transfer the filling to the cooled pie crust, spreading into an even layer with an offset spatula. Lightly press plastic wrap directly against the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the topping: Whisk the heavy cream, confectioners' sugar and vanilla in a large bowl until stiff peaks form. Transfer to a large piping bag fitted with a medium St. Honoré tip. Remove the plastic wrap from the pie, then pipe on the whipped cream and sprinkle with the crushed cookies. Cut the pie into wedges and serve chilled.
COOKIE BUTTER PIE
Can cookie butter get any better? Try it in this no-bake pie and you be the judge. Sprinkle with more crumbled speculoos cookies, top with whipped cream, or drip some melted cookie butter over each slice. I used my own homemade cookie butter but feel free to use storebought.
Provided by Yoly
Categories Desserts Pies No-Bake Pie Recipes
Time 10h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
- Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
- Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
- Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 816 calories, Carbohydrate 67.4 g, Cholesterol 133.3 mg, Fat 59 g, Fiber 0.8 g, Protein 8.2 g, SaturatedFat 32.3 g, Sodium 605.7 mg, Sugar 42.9 g
COOKIE BUTTER PIE
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. -Katrina Adams, Mount Olive, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
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