Biscoff Pie with Maple Whiskey Mallow Fluff

Have this no-bake biscoff pie with whiskey marshmallow fluff ready for the holiday season! It’s gingerbread spice taste is warm and cozy, but keeps the oven free during the busy holiday!No-Bake Biscoff Pie with Toasted Marshmallow

The spark between me and Biscoff has been reignighted. We had taken a break for a while, our relationship had become to tumultuous to carry on without arousing suspicion by Nutella that I was cheating on it with this foreign and mysterious cookie butter.  But it was one fateful day meandering through the aisles of World Market that it surprised me and jumped right into my basket without skipping a beat. It followed me home. And that sweet first spoonful out of the jar, sneaking it like the jar of Nutella would see, was exhilaratingly divine. I’m so dangerous.

No-Bake Biscoff Pie with Toasted Marshmallow

Okay, not really – but I like to pretend I’m a badass. I’m the farthest thing from it, just ask anyone who has met me. I’m painfully predictable, but this pie makes me feel like I’m some James Dean-esque cool, dark and mysterious creature. If James Dean baked pies… and didn’t smoke. Or die in a car crash. Ya know, those things.

But if James Deen was a baker – I know this is one that he would endorse with a brooding stare and ridiculously awesome hair.

No-Bake Biscoff Pie with Toasted Marshmallow

And to top it off, it’s piled high with marshmallow fluff – like Dean’s lucious locks – and toasted until crispy on the outside – like Dean’s hair would be if a you went anywhere near him with a fire source and all those 1950’s PCB’s and hairsprays. Crispy!

Not to mention – there’s Maple Crown in it. Something I’m sure that rebel would whole heartedly approve of. At least, it’s something I approve of.

Like I said – I’m such a rebel.

No-Bake Biscoff Pie with Toasted Marshmallow

It’s been a momentous Pie Week around these parts – and if you’re still struggling to find your favorite pie for your Thanksgiving Day Menu try any – OR ALL – of these pies. Let’s be real here – there is no such thing as too much pie.

Monday 11/18

Kirsten / Comfortably Domestic – Mile High Apple Pie

Katie / The Hill Country Cook – New Mexico Apple Pie

Anne / From My Sweet Heart – Cranberry Cherry Ricotta Pie

Haley / The Girlie Girl Cooks – Coconut Cream Pie

Tuesday 11/19

Jeanne / Inside NanaBread’s Head – Black and White Coconut Tart

Mads / La Petite Pancake – Pineapple Pie

Monica / The Grommom – Papaya Pie

Wednesday 11/20

Carrie / Bakeaholic Mama – Chocolate Cream Pie

Kat / Tenaciously Yours – Grandma’s Chocolate Pie

Kirsten / Comfortably Domestic – Maple Sweet Potato Pie with Toasted Swiss Meringue

Thursday 11/21

Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie

Carrie / Bakeaholic Mama – Sweet Potato Tartlets

Christina / Buffy and George – Deep Dish Apple Pie

Friday 11/22

Madeline / Munchin in the Mitten – Sweet Potato Pie

Allison / Decadent Philistines – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”

Lauren / Climbing Grier Mountain – Mini Butternut Squash Pie Stacks with Marshmallow Frosting

Saturday 11/23 

Shanna / Pineapple Coconut – Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble

Kirsten / Comfortably Domestic – Very Berry Cherry Pie

And don’t miss out on these other PIE WEEK Pies – they come along with THREE different GIVEAWAYS!!

Smoked Salmon and Spinach Quiche with Hash Brown Crust  – with an Kitchen Aid Giveaway

Smoked Salmon & Spinach Hashbrown Quiche

Mini Southwest Turkey Pot Pies with an OXO & Le Creuset Pie Dish Giveaway

Mini Southwest Chicken Pot Pies - Perfect for left over chicken or turkey! And who doesn't love pot pie!

Apple Cherry Crumble with Kettle Chip Crumble – and a King Arthur Flour Pie Supply Giveaway

Apple Cherry Galette with Kettle Chip Crumble

Yield: 8 Slices

Biscoff Pie with Maple Whiskey Mallow Fluff

Ingredients:

For Crust:

1 package Biscoff Cookies, finely crumbled

4 Tbsp Butter, melted

2 Tbsp Brown Sugar

½ 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 ½ tsp. Maple Flavoring)


Directions:

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 cook.


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.


Inspired by A Spicy Perspective's Peanut Butter Pie