This Frozen Biscoff Pie has Biscoff in every bite! It's the perfect summer dessert.
For the Crust:
2cupsgraham cracker crumbs
For the Filling:
1/2cupsweetened condensed milk
8ounceswhipped topping— divided
For the Swirl:
Make the Crust:
Preheat oven to 350 degrees. Melt white chocolate, butter, and Biscoff together in a microwave safe bowl for about 45 seconds - 1 minute. Stir until smooth. Stir in graham cracker crumbs. Press into a 9” or a 9.5” pie plate (the crust will be thick). Bake for 8 minutes and then cool before filling.
Make the Filling:
Place 1/2 cup Biscoff in a microwave safe bowl. Heat for 20 seconds (you don’t want it too hot, but you want it to be easy to stir into the rest of the ingredients). Stir in sweetened condensed milk.
Reserve 1/2 cup of the whipped topping and place in a bowl for the topping. Take the rest of the whipped topping and fold it into the Biscoff/sweetened condensed milk mixture.
Pour mixture into prepared crust. Top with reserved whipped topping. It will be a thin coating of topping and it may not reach all the way to the edges.
Melt white chocolate and biscoff together in a small microwave safe bowl. Pour into a sealable sandwich bag and snip of one corner. Pipe as desired onto the top of the pie. Freeze pie for at least 4 hours or overnight before slicing.