Dessertsbeyondfrosting4.5
Biscoff Marshmallow Pie
This No-Bake Biscoff Marshmallow Pie starts with a Biscoff cookie crust and a fluffy Biscoff cream filling. If you love Speculoos cookies, you’ll love this no-bake pie.
👥 10 Servings⏱️ Prep & Cook: 4h⏳ Prep: 4h👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
- bowl
- microwave
- mixing bowl
📝 Preparation Steps
1
For the Crust:
2
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
3
Grind one and half packages of the cookies into a fine crumb using a food processor or blender. Save leftover cookies for garnish.
4
In a small bowl, melt the butter in the microwave for 30 to ⏱️ 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated and the crumbs easily stick together.
butter8 tablespoons
5
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
6
For the Filling:
7
Prepare a batch of whipped cream. First place the metal mixing bowl in the freezer for ⏱️ 5 minutes to chill.
8
Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
9
In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside.
10
In a large mixing bowl, beat the cream cheese until it’s free of lumps, scraping down the bowl as needed. Next, mix in the Biscoff spread and vanilla extract and beat until all the ingredients are well combined.
cream cheese, at room temperature16 ounces
11
Next add the melted white chocolate and beat until well combined. Finally, add the marshmallow crème and continue mixing until the filling is well mixed.
12
Fold the prepared whipped cream into the filling until completely mixed. Pour the filling in the prepared crust and spread evenly. Refrigerate for ⏱️ 3-4 hours until the filling is set.
13
For the Topping:
14
Prior to serving, make a second batch of whipped cream as instructed above. Use a large piping tip to decorate the boarder of your pie. Garnish with cookies. Keep stored in the refrigerator.
Nutrition Facts
calories
651 calories
fat Content
45.3g
serving Size
1 slice
fiber Content
2.8g
sugar Content
32.1g
sodium Content
301.5mg
protein Content
12g
cholesterol Content
57.1mg
carbohydrate Content
54.4g
saturated Fat Content
18.6g
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