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Biscoff Cream Pie

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Biscoff Cream Pie {Cupcakes with Sprinkles}
Its Meghan from Cupcakes with Sprinkles and this time I have a different kind of pie for you! Its light and fluffy, sweet and creamy, with a chocolate cookie crust. I love me some Biscoff Cookie Spread. I’ve made a few other things with Biscoff… Biscoff Pinwheels, Biscoff Muddy Buddies, Biscoff No Bake Cookies, and now I’ll add this amazing pie to the list! Lets get our ingredients and make ourselves a pie!!

In a small bowl mix together the cookie crumbs and butter until combined. Press into a 9 inch pie pan…

In the bowl of a stand mixer beat the cream cheese until creamy…

Stir in the Biscoff and stir until combined…

Add in the powdered sugar and mix well…

In a large bowl whip the cream on medium until it starts to get thick. Reduce the mixer to low speed and add in the powdered sugar. Return the speed to high and mix until stiff peaks form and stir in the vanilla…

Fold in half of the whipped cream into the Biscoff/cream cheese mixture and mix until smooth and creamy…

Pour the filling into the cold pie crust…

Spread the rest of the whipped cream over the pie filling. Chill for 3 hours.

Biscoff Cream Pie
Recipe Source: Bakingdom

Crust
1 1/2 cups Oreo Crumbs
5 Tablespoons Butter, melted

Filling
6oz Cream Cheese, Room temp
1 cup Biscoff Spread
3/4 cup Powdered Sugar
2 cups Whipped Cream, recipe follows & 2 cups for topping

Whipped Cream
2 cups Heavy Cream
1/4 cup Granulated Sugar
2 teaspoons Pure Vanilla Extract

1. In a small bowl mix together the cookie crumbs and butter until combined. Press into a 9 inch pie pan and refrigerate.
2. In the bowl of a stand mixer beat the cream cheese until creamy. Stir in the Biscoff and stir until combined. Add in the powdered sugar and mix well.
3. In a large bowl whip the cream on medium until it starts to get thick. Reduce the mixer to low speed and add in the powdered sugar. Return the speed to high and mix until stiff peaks form and stir in the vanilla.
4. Fold in half of the whipped cream into the Biscoff/cream cheese mixture and mix until smooth and creamy. Pour the filling into the cold pie crust. Spread the rest of the whipped cream over the pie filling. Chill for 3 hours.

 

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