BISCOFF CREAM PIE

Biscoff Cream Pie image

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

Ingredients

One 8.8-ounce package spiced shortbread cookies, such as Lotus Biscoff cookies
6 tablespoons unsalted butter, melted
4 large egg yolks
1/3 cup cornstarch
1 1/4 cups whole milk
1 1/4 cups half-and-half
2/3 cup granulated sugar
1/2 teaspoon kosher salt
1/3 cup spiced shortbread cookie butter spread, such as Lotus Biscoff Creamy Cookie Butter Spread
2 ounces cream cheese, at room temperature (about 1/4 cup)
3 tablespoons unsalted butter
1 teaspoon pure vanilla extract
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
6 spiced shortbread cookies, such as Lotus Biscoff cookies, crushed

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.