BISCOFF CREAM PIE
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
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.
CARAMEL-PECAN COOKIE BUTTER BARS
These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The cookies freeze well, too. -Sherry Little, Cabot, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 149mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
- Add melted butter and mix until combined.
- Press into bottom and sides of a nine-inch pie dish.
- Bake for 10 minutes; it will feel soft, but will firm up as it cools.
- Cool completely before filling with your favorite filling.
PECAN AND BISCOFF COOKIE CRUST
Make and share this Pecan and Biscoff Cookie Crust recipe from Food.com.
Provided by PinkLeaf
Categories Dessert
Time 24m
Yield 1 crust, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
- Combine pecans and cookies in blender or food processor. Blend into crumb consistency.
- Add cinnamon, brown sugar, granulated sugar and salt to mixture. Blend.
- Combine butter and vanilla extract. Add to mixture and blend.
- Once all ingredients are thoroughly mixed, transfer mixture to prepared pie plate.
- Cover mixture with plastic food wrap. Use the bottom of another pie plate, a bowl, or hands to flatten the mixture into and up the side the the pie plate. Remove plastic wrap.
- Use a spoon or spatula to create a clean edge along the side of the crust.
- Bake the crust in preheated oven for 9-12 minutes. Monitor carefully to prevent scorching.
- When tiny bubbles appear on the crust, remove from the oven and allow to cool.
- If using crust for baking a pie, slightly underbake the crust. It will continue to brown with additional baking.
Nutrition Facts : Calories 116, Fat 9.8, SaturatedFat 2.2, Cholesterol 6.8, Sodium 153.1, Carbohydrate 7.6, Fiber 1.1, Sugar 6.3, Protein 1
PECAN CINNAMON CRUST
Make and share this Pecan Cinnamon Crust recipe from Food.com.
Provided by Kozmic Blues
Categories < 30 Mins
Time 25m
Yield 1 crust
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Lightly spray a 9 inch pie plate with non stick spray.
- Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
- Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
- Pour in oil and maple syrup and pulse until wet and dry are just combined.
- (I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
- Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
- Bake for 10 minutes, then set aside to cool.
- Fill with your favorite pie filling: mine is PUMPKIN.
Nutrition Facts : Calories 1692.8, Fat 113.6, SaturatedFat 9.4, Sodium 167.7, Carbohydrate 157.5, Fiber 24.7, Sugar 39.9, Protein 28.9
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