Have you ever had the Hershey's Pie from Burger King? This is where I got the inspo for this pie, with the cookie crust and different coloured creamy layers, and of course the signature piping and criss cross lines on top. But instead of choccy we're making this whole thing loaded with Biscoff! It's a deliciously creamy and crispy pie, perfect for dessert.
Base
2 x packets (300g) Lotus creme filled biscuits
100g butter, melted
Fillings
500ml cream
1/4 cup condensed milk
1/4 cup Biscoff spread, melted
Topping
2 Tbsp Biscoff spread, melted
Melt the 1/4 cup of Biscoff before you do anything, so it has time to cool down. BE CAREFUL melting this in the microwave as it can burn easily - melt it for 10 seconds at a time, it will only take 20-30sec max.
Make the base. Place the biscuits in a food processor and blitz to a fine crumb. Alternatively place them in a sealed plastic bag and smash with a rolling pin. Meanwhile, melt the butter.
Combine the crushed biscuits and butter then press into a lined 20cm pie or cake tin. Make sure you line it with paper so you can easily take it out later. I pressed mine up the sides a little, if you're using a bigger tin you will only be able to press into the bottom. The best way to do this is with a heavy, flat-bottomed cup. Place in the freezer to chill.
Whip up the cream to soft peaks and set aside 1 cup for the topping - place this in the fridge.
Pour condensed milk into the cream and whisk to combine. Pour half this mixture into the base, spread out evenly and return to the freezer.
With the remaining cream you're going to whisk in the melted Biscoff. Make sure this has cooled down to room temperature so that it doesn't split when you put it in the cream. This will need time to set before you pipe it, pop it in the fridge for about 30 minutes. If you're not going to pipe it you can finish your pie now and put this on top of the first layer.
Once chilled, transfer the Biscoff mixture to a piping bag with a closed star nozzle. Pipe the filling all over the top of the white one. Once you're done, refill the bag with the remaining whipped cream, and pipe this around the outside in a ring.
Finally, melt the last 2 Tbsp of Biscoff and drizzle this over the pie with a spoon in straight lines and then in the opposite direction to create the classic drizzle - et voila!
Bon apetit 😘
