Biscoff Cream Pie Food
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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- Pulse cookies in a food processor until finely-crumbled. Add melted butter and pulse until combined. Press mixture onto the bottom and up the sides of a 9-inch pie pan or springform pan. Refrigerate while preparing the filling.
- In an electric mixer (or alternately you can use a hand mixer), beat the heavy cream on medium-high speed until stiff peaks form. Transfer this whipped cream to another bowl and store in the refrigerator until ready to use.
- Repeat the steps above to whip the heavy cream in an electric mixer on medium-high speed until stiff peaks form. Transfer the cream to a piping bag fitted with a star tip and pipe the frosting onto the pie filling. (Or you can also just use a spoon to spread the whipped cream in an even layer onto the pie filling.) Sprinkle with cookie crumbs and/or drizzle with melted Biscoff spread.
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