Frozen Biscoff Pie with a Graham Cracker-Biscoff Crust

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hello friend

Biscoff is a nut-free spread made from Lotus Speculoos (Biscoff) cookies (yes, the kind you get on Delta flights) that has the consistency of creamy peanut butter and the sweetness you’d expect from something made from cookies.  It’s delicious and perfect for recipes like this one where it features in every layer.  I adapted my recipe from Dorothy’s at Crazy for Crust, omitting the white chocolate and using whipped cream instead of Cool-Whip in my filling and topping.  Real whipped cream worked great and didn’t add that much time to the recipe.

Biscoff in every frozen bite=perfection.

This recipe is number thirteen in my countdown of thirty recipes to feed your family and friends this July 4th.  You can find all of the recipes here.

What to buy:

for the crust:

  • 4 tablespoons butter
  • 2 tablespoons Biscoff
  • 2 cups graham cracker crumbs

for the filling:

  • 1/2 cup Biscoff
  • 1/2 cup sweetened condensed milk
  • 2 cups whipped cream

for the topping:

  • 1 and 1/2 cups whipped cream

for the swirl:

  • 1 tablespoon Biscoff

What to do:

to make crust:

  • preheat oven to 350 degrees
  • melt butter and Biscoff in a microwave safe bowl for about 30 seconds, stir until smooth
  • stir in graham cracker crumbs and press mixture into a pie plate (crust will be thick)
  • bake for 8-10 minutes until the crust begins to set

to make filling/topping:

  • place 1/2 cup Biscoff in a microwave safe bowl and heat for 20 seconds
  • stir in sweetened condensed milk and 2 cups whipped cream
  • pour mixture into prepared crust
  • top with 1 and 1/2 cups whipped cream
  • melt 1-2 tablespoons Biscoff in microwave and with a spoon or sealable sandwich bag with one corner snipped, pipe as desired onto the top of the pie
  • freeze pie for at least 4 hours or overnight before slicing

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