#format mdown # 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.
Nutrition Facts | |
Calories | 0 |
Fat | 0 |
Saturated Fat | 0 |
Cholesterol | 0 |
Sodium | 0 |
Carbohydrates | 0 |
Sugars | 0 |
Fiber | 0 |
Protein | 0 |