In Krista's Kitchen
For this recipe you'll need: biscoff cookies, spices, butter, honey, heavy cream, powdered sugar, vanilla, cream cheese, molasses, and optional ingredients for the garnish.
Blend the biscoff cookies in the food processor until you have a fine crumb. Stir together the cookie crumb, ginger, melted butter, honey and salt in a medium bowl until well combined. Press the mixture into the bottom and sides of the pie dish then bake for 10-12 minutes.
Make the Crust
Beat the cream, powdered sugar, honey, vanilla and salt together in a medium bowl with an electric hand mixer on medium-high speed until soft peaks form. Remove 1½ cups of whipped cream, place it in an airtight container then into the fridge until needed
Make the Filling
In a separate medium bowl, blend the cream cheese, molasses, cinnamon, ginger, salt, cloves and dry mustard with an electric hand mixer. Add the cream cheese mixture to a large bowl. Stir in ¼ of the whipped cream mixture. Fold in ½ of the remaining whipped cream then fold in the other half
Make the Filling
Fill the cooled crust with the gingerbread filling then chill overnight in the fridge or in the freezer for 4 hours
Fill & Chill
Top the pie with the leftover whipped cream from the airtight container and garnish pie just before serving
Garnish & Serve
In Krista's Kitchen