Ingredients

The following ingredients have 12 Servings
  • 30 Biscoff Cookies
  • 4 Tbsp melted Unsalted Butter
  • 1 cup Whipping Cream
  • 1 8 oz package Cream Cheese, softened to room temperature
  • 1 cup Cookie Butter, plus a few extra tablespoons for topping ((Biscoff spread or Speculoospasta))
  • 1/4 cup Powdered Sugar
  • 1/4 tsp Salt

Instruction

  • In a food processor, pulse the cookies until very finely ground. Add the melted butter and pulse a few times until evenly combined. Press the cookies into the bottom of a pie pan.
  • Beat the whipping cream until stiff peaks are formed. Add the softened cream cheese and cookie butter and beat on high just until evenly combined. Add the powdered sugar and salt beat until the filling is smooth. Pour the filling over the crust. Refrigerate until firm, at least 3 hours.
  • Just before serving, melt the remaining few Tablespoons of cookie butter and drizzle over the top of the pie.