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# Biscoff Pie

 * **Serves:** 1 pie
 * [Source](https://www.anediblemosaic.com/gingerbread-pie/)
 * **Contributor:** MikeCrute

## Ingredients
### Crust
 * 32 Biscoff cookies 1 8.8-ounce package
 * 6 tablespoons salted butter melted

### Gingerbread Filling
 * 1 cup heavy whipping cream
 * 8 ounces cream cheese at room temperature
 * 1 cup Biscoff creamy cookie butter
 * 1 cup powdered sugar
 * 1 tablespoon blackstrap molasses
 * 3/4 teaspoon ground cinnamon
 * 3/4 teaspoon ground ginger
 * 1/4 teaspoon ground allspice
 * 1/4 teaspoon ground nutmeg
 * 1/8 teaspoon ground cloves
 * 1/8 teaspoon black pepper

## Instructions
 1. Preheat the oven to 350F.
 1. Add the cookies to a food processor and process until they form fine crumbs. Add the butter and process until well-combined. Press this mixture evenly into the bottom and up the sides of a standard 9-inch pie plate.
 1. Bake for 10 minutes, and then cool to room temperature, about 1 hour.
 1. Add all filling ingredients to a large bowl and use a hand-held electric mixer to beat until smooth and creamy. Pour this mixture into the cooled crust. Refrigerate at least 8 hours so the pie has time to set.

<table>
<tr class="header"><td colspan="2"><b>Nutrition Facts</b></td></r>
<tr><td><b>Calories</b></td><td>0</td></tr>
<tr><td><b>Fat</b></td><td>0</td></tr>
<tr><td><b>Saturated Fat</b></td><td>0</td></tr>
<tr><td><b>Cholesterol</b></td><td>0</td></tr>
<tr><td><b>Sodium</b></td><td>0</td></tr>
<tr><td><b>Carbohydrates</b></td><td>0</td></tr>
<tr><td><b>Sugars</b></td><td>0</td></tr>
<tr><td><b>Fiber</b></td><td>0</td></tr>
<tr><td><b>Protein</b></td><td>0</td></tr>
</table>

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CategoryRecipesDessert