Biscoff Pie: Super-Rich Ice-Box Style Pix, Delicious. ****
Adapted from Texan Erin

Ingredients

Crust:

• 30 Biscoff cookies (about 1 1/2 cups)

• 3 tablespoons sugar, melted

• 6 tablespoons (84 grams) unsalted butter

Filling:

• 1 cup (240ml) heavy cream

• 1, 8-ounce package (225 grams) cream cheese

• 1 cup (260 grams) Biscoff spread (also known as Speculoos)

• 1/2 cup (100 grams) granulated sugar

• 1 teaspoon vanilla extract

Directions

1. Make the Crust

   1. Preheat the oven to 325°F (160°C).

   2. In the food processor, pulse the cookies, sugar to a fine, sand-like texture.

   3. With food processor running, add melted butter.

   4. Push the crust over the bottom and up the sides of a 9-inch pie pan. Bake for 9 minutes. Take out of the oven and let cool completely.

   5. In a medium bowl, beat the heavy cream to stiff peaks.

2. Make the Filling:

   1. In a separate medium bowl, beat the remaining ingredients until well blended. I normally mix it for about two minutes.

   2. Fold the whipped cream into the filling mixture until it’s well combined.

3. Assemble

   1. Pour into the cooled crust.

   2. Put into Freezer until fully child. Remove, slice, and then refrigerate until ready.

   3. Just before serving, melt 4 tablespoons of the Biscoff spread in a double boiler and drizzle over slices. Crumble an extra cookie or two for crunch. Serve immediately.