This morning I had the opportunity to be on Good Things Utah again. If you missed it, here is a link to the segment. It is always nerve wracking to be on live TV but I am always grateful for the opportunity! The hosts are always so friendly and make me feel right at home. Today I made one of my favorite desserts of all time, my Biscoff Berry Cream Pie. This dessert is in my top 3 most requested desserts my friends and family ask me to make. My husband who doesn’t even like pie, LOVES this pie. My mother in law deemed it her favorite dessert ever!
This dessert almost got named Red, White and Berry Pie because its so patriotic and perfect for a 4th of July celebration. It is red, white and blue after all! It starts with a homemade pie crust (or store bought if you want a super easy version), it then has a secret layer of crunch Biscoff spread, its then filled with a whipped cream and cream cheese filling and topped with a mountain of fresh berries covered in a sweet glaze. It’s served cold and there are never leftovers, that’s how good it is!
The inspiration for this dessert came from my dad, who if you didn’t know, is a restaurant owner and chef. He makes the most amazing Chocolate Cream Pie for Thanksgiving every year and about 5 years ago he surprised us all and put a secret layer of crunchy Biscoff spread in the Chocolate Cream Pie and it knocked our socks right off, it was pure genius. I knew I wanted to make a fruity version of that pie and this is what I came up with!
Tips & Tricks:
- If you’ve been here awhile, you know I prefer to make everything 100% from scratch, so naturally I make my own pie crust BUT I get that a lot of you don’t have the time or patience for that so you can totally use premade frozen pie crusts! Marie Calendars makes a great crust that can be found in the frozen section. If you are short on time, use these instead of making your own! It’ll save you over an hour of prep time!
- If you are making the homemade pie crust, just know the crust is very forgiving. Its a soft dough so sometimes it falls apart as you are picking it up to put into the pie pan. Don’t freak out, just pinch it back together in the pan. It’s all about the flavor anyway and doesn’t have to look perfect.
- You can use any mix of berries you prefer! I like a mix of all 4 or sometimes I will do just blueberries or just blackberries! It’s really up to you!
Biscoff Berry Cream Pie
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 110 minutes
- Yield: 6 1x
Red, white and BLUEberry pie, or in this case raspberries, blackberries and strawberries too! The perfect patriotic dessert for 4th of July weekend. Homemade pie crust filled with a secret crunchy Biscoff spread layer, a whipped cream and cream cheese filling and topped with a mound of fresh berries with a sweet glaze.
Yields 2 pies
- 2 frozen pie crusts (store bought or homemade, recipe follows)
- 1 jar crunchy Biscoff spread
For the cream filling:
- 1– 8 oz package cream cheese, softened
- 1 3/4 cup powdered sugar, divided
- 1 tsp almond extract
- 1 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 2/3 cup water
- 3/4 cup white sugar
- 1/4 tsp salt
- 2 1/2 tbsp cornstarch
- Additional 1/2 cup water
- 1 tbsp Jello powder (raspberry, strawberry or cherry)
- 1 tbsp fresh lemon juice
- 1/4 cup strawberry or raspberry freezer jam (or an additional 1 tbsp jello powder)
- 2 1/2 lbs mixed berries washed and dried (raspberries, strawberries, blueberries, blackberries)
Homemade Pie Crust:
- 2 cups all purpose flour
- 1 cup Crisco
- 1 tsp salt
- 1/ 3 cup buttermilk
- In a medium sized bowl combine flour and salt.
- Add shortening and cut into the flour with a pastry cutter or two forks. Cut for about 1 minute or until pea sized chunks are formed.
- Pour buttermilk into the flour mixture and stir with a fork until it starts to form a dough.
- Using your hands press dough into one large ball being careful not to overwork your dough.
- Split dough evenly into 2 balls.
- Heavily flour a clean counter surface.
- Flatten one of the dough balls into a round disk.
- Roll out with a floured rolling pin, always alternating which direction you roll.
- Carefully flip your pie crust once or twice and sprinkle with a little more flour to avoid your dough sticking to the countertop
- Using a 9 inch pie plate, place it upside down on top of your dough to see if your dough is big enough yet. You want about 1-1.5 inches of excess dough around the edge of the pie pan.
- Once big enough, gently fold the pie crust in half and place the seam in the center of your pie plate and carefully unfold.
- Fold excess edges underneath itself all the way around the pie.
- Use your favorite crimping method to decorate the outside edge of the pie crust.
- With a fork, poke holes all over the bottom and sides of the pie crust.
- Repeat steps 7-13 with second pie crust.
- Preheat the oven to 350 degrees.
- Cover the pie crusts with tinfoil, being sure to press down onto the bottom and the sides but pressing very lightly over the edges.
- Bake for 9-10 minutes, then carefully remove the tinfoil and bake for an additional 11-12 minutes until just barely starting to turn light golden brown.
- Remove and let cool completely.
- Whip the heavy cream, 3/4 cup powdered sugar and 1 tsp almond extract with a whisk attachment until stiff peaks form.
- Remove from bowl into a new bowl and set aside.
- Add cream cheese, 1 cup powdered sugar and 1 tsp vanilla extract to the bowl that you whipped the whipped cream in and mix for 2 minutes until it is completely smooth.
- Add the whipped cream to the cream cheese mixture and gently fold in until its one homogenous mixture.
- Set aside and move onto the fruit glaze.
For the fruit glaze:
- In a medium sauce pan add 2/3 cup water.
- In a separate bowl add sugar, salt and corn starch. Whisk together.
- Add 1/2 cup water to the sugar mixture and whisk together until sugar is fully mixed in.
- Bring water in sauce pan to a boil.
- Slowly stream in the sugar mixture, whisking constantly.
- Stir constantly over high heat for a couple of minutes until mixture becomes thick and loses a little bit of its milky color.
- Immediately remove from heat. Add Jello powder, lemon juice and jam and whisk to combine.
- Set aside to cool completely, stirring every 5 minutes.
- Once the crust and glaze are cooled completely, spread 1/2 jar Crunchy Biscoff onto the bottoms and sides of each baked pie crust.
- Divide cream mixture evenly between the two pie crusts and spread on top of the Biscoff.
- In a large bowl combine the fruit and the fruit glaze, stirring very gently so you don’t break up the raspberries too bad.
- Divide fruit mixture evenly among two pies.
- Serve immediately or store in the fridge until ready to serve.
- Category: Dessert
Keywords: Pie, Cream Pie, Biscoff, Biscoff Pie, Berry Cream Pie
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