Description
This no-bake biscoff pie with whiskey marshmallow fluff is perfect for the holiday season. Its gingerbread spice taste is warm and cozy, but it keeps the oven free during the busy holiday!
Ingredients
Units
Scale
For Crust:
- 1 package Biscoff Cookies, finely crumbled
- 4 Tbsp Butter, melted
- 2 Tbsp Brown Sugar
- 1/2 tsp Cinnamon
For Pie Filling:
- 3 cups Heavy Whipping Cream
- 1 Jar Biscoff Spread
- 2 8oz. Packages Cream Cheese, room temperature
- 4 cups Powdered Sugar
- 2 Tbsp Maple Crown Royal (optional – or use 1 tsp. Maple Flavoring)
Topping:
- 1 Jar Marshmallow Fluff
- 1 Tbsp Maple Crown (optional – or use 1/2 tsp. Maple Flavoring)
Instructions
For the Crust:
- Preheat oven to 350 degrees.
- Pulse the cookies in a food processor until very finely ground. Pulse in melted butter, sugar and cinnamon until mixed.
- Press into a pie dish firmly and evenly. Bake for 15 minutes until set. Remove from oven and set aside to cool.
For the Filling:
- Using a stand mixer with a whisk attachment whip heavy cream until stiff peaks form. Place into a large bowl and set aside.
- In stand mixer bowl (no need to clean), beat together the cream cheese, Biscoff spread, powdered sugar and Maple Crown Royal until evenly mixed.
- Remove mixer bowl from the mixing stand, and gently fold in the whipped cream that was set aside. Fold together until evenly mixed together.
- Pour into cooled pie crust and place in fridge to set – about 3 hours.
For the topping:
- Stir together the marshmallow fluff and maple Crown or flavoring together until incorporated. Top onto set and chilled pie.
- Using a blow torch, toast the top of the marshmallow until crispy and toasted.
- Serve immediately.
Notes
Inspired by A Spicy Perspective’s Peanut Butter Pie