In-Flight Pie


This cool and creamy dessert is inspired by our favorite in-flight snacks, including Biscoff cookies, coffee, and peanuts. Make your In-Flight Pie in advance and keep it in the fridge for when you need a little get-away!

In-Flight Pie
Yield: 1 (9-inch) pie
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  1. 1 (8.8-ounce) package Biscoff cookies
  2. 6 tablespoons unsalted butter, melted
  3. 1⁄4 teaspoon kosher salt
  4. 1 cup creamy Biscoff spread
  5. 1⁄2 cup heavy whipping cream, divided
  6. 1⁄4 cup instant espresso powder
  7. 1⁄4 cup sugar
  8. 1 (8-ounce) package cream cheese, softened
  9. 1 cup marshmallow crème, such as Marshmallow Fluff
  10. Garnish: sweetened whipped cream, crushed Biscoff cookies, chopped roasted salted peanuts
  1. In the work bowl of a food processor, pulse cookies into fine crumbs. In a medium bowl, stir together cookie crumbs, melted butter, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, approximately 15 minutes. Spoon Biscoff spread evenly into bottom of crust. Set aside.
  2. In a small microwave-safe bowl, heat 1⁄4 cup cream until hot, 25 to 30 seconds. Stir in espresso and sugar. Freeze until cold, approximately 15 minutes.
  3. In a medium bowl, beat espresso mixture and remaining 1⁄4 cup cream until soft peaks form. Set aside.
  4. In a large bowl, beat cream cheese and marshmallow crème until smooth. Fold espresso whipped cream into cream cheese mixture. Spoon mixture into crust, smoothing top with an offset spatula.
  5. Refrigerate until firm, approximately 3 hours or up to 3 days. Garnish with whipped cream, crushed cookies, and peanuts, if desired.
Taste of the South



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