no-bake biscoff pie

I try not to complain about the heat of our Texas summers, because there's really no point. It's HOT. It will keep being HOT until, like, November. Can't fight it. Just embrace it.

So right now, when it feels like someone shoved Dallas into an oven and shut the door, no-bake desserts are ideal. And since I'm head over heels for all things Biscoff, this pie is even more than ideal. With a glorious Biscoff cookie and butter crust, a dreamy creamy filling, and perfect homemade whipped cream on top, this pie is a necessity.

No-Bake Biscoff Pie (adapted from Gimme Some Oven)
makes one 9-inch pie

for the crust, you'll need:
1 (8.8 oz) package of Biscoff cookies
4 tablespoons unsalted butter, melted

for the filling, you'll need:
1 cup heavy cream
4 oz. cream cheese, softened
1 cup Biscoff spread
1 cup powdered sugar
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla extract

for the topping, you'll need:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
2 Biscoff cookies, finely crumbled

Add the Biscoff cookies (reserving 2 for the topping) to a food processor or blender and pulse until finely crumbled. Add the melted butter and pulse to combine (you may have to transfer it to a bowl and use a fork to mix it well). Press mixture into the bottom and up the sides of a 9-inch pie pan. Transfer to refrigerator.

In the bowl of an electric mixer fitted with the whisk attachment, beat 1 cup heavy cream on medium high until stiff peaks form (mine took about 90 seconds). Transfer the whipped cream to another bowl and place in the refrigerator until ready to use.

Add the cream cheese and Biscoff spread into the bowl of the electric mixer. Beat on medium speed until light and fluffy, 2-3 minutes. Reduce speed to low and gradually beat in the powdered sugar. Add the sweetened condensed milk and vanilla. Increase the speed to medium and beat until the ingredients are all well-combined and completely smooth. Try a spoonful of the mixer because you can't resist. Almost faint. Continue.

Add about 1/3 of the whipped cream to the bowl and stir in on the lowest speed. Add the remaining whipped and mix on the lowest speed until filling is a light, beautiful color and is completely smooth.

Pour the filling into the prepared crust. Refrigerate for at least 3-4 hours.

Just before serving, make the topping. Add 1 cup heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, then add powdered sugar and vanilla and beat for 30-45 seconds more, or until stiff peaks form. Transfer the cream to a piping bag fitted with the star tip and pipe onto the pie (you can also simply spread the whipped cream on top!). Sprinkle with Biscoff cookie crumbs.

Enjoy! And save me a slice.

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