What' You'll Need:
for the crust:
1/4 cup of white chocolate
4 tablespoons of butter
2 tablespoons of Biscoff spread
2 cups of graham cracker crumbs
for the filling:
1/2 cup of Biscoff spread
1/2 cup of sweetened condensed milk
1 cup of whipped topping (such as cool whip), divided
for the swirl topping:
1 ounce of white chocolate
What You'll Need to Do:
Preheat the oven to 350 degrees.
to make the crust:
Melt white chocolate, butter, and Biscoff together in a microwave safe bowl for 45-60 seconds.
Stir until smooth.
Stir in graham cracker crumbs.
Press mixture into a 9 inch or 9.5 inch pie late (crust will be thick).
Bake for 8 minutes.
Allow to cool before filling.
to make the filling:
Microwave 1/2 cup of Biscoff spread for 20 seconds.
Stir in the sweetened condensed milk.
Set aside 1/2 cup of whipped topping for the swirl topping,
Fold the remaining (1/2 cup) of whipped topping into the Biscoff/sweetened condensed milk mixture.
Pour mixture into prepared, cooled crust.
Top with reserved shipped topping.
to make the swirl topping:
Melt 1 ounce of white chocolate and 1 tablespoon of Biscoff spread together in the microwave.
Place mixture into a piping bag or a sealable sandwich bag with the corned cut off.
Pipe as desired on to the top of the pie.
Freeze pie for at least 4 hours (or overnight) before serving.