Caramelized White Chocolate Pie
A buttery Biscoff cookie crust filled with the most heavenly caramelized white chocolate cream filling!
Ingredients
Crust:
- 2 cups Biscoff/Speculoos cookie crumbs
- 2 Tablespoons brown sugar
- 6 Tablespoons butter melted
Caramelized White Chocolate:
- 9 ounces good-quality white chocolate chopped*
Filling:
- 1 ½ cup heavy cream divided
- 8 ounces cream cheese softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- Pinch of salt
To Decorate:
- Freshly-whipped cream
- Caramelized white chocolate curls**
Instructions
Make the Crust:
- Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and refrigerate.
Make the Caramelized White Chocolate:
- Preheat oven to 250ºF and line a baking sheet with parchment paper. Scatter white chocolate evenly over baking sheet and place in the oven for 5 minutes. Remove, and smooth out with a spatula.
- Place the white chocolate into the oven in 10 minute intervals, stirring/scraping up, and re-spreading the white chocolate each time. After 3-4 intervals (35-45 minutes total baking time), you should end up with a nice deep beige/butterscotchy color. If it's still pretty pale, continue baking a little longer until it reaches the right color. Transfer caramelized white chocolate to a bowl.
- Heat 1/4 cup of the heavy cream in a saucepan on the stove until it just begins to simmer. Pour warm cream into the caramelized white chocolate, whisking until completely smooth. Set aside to cool slightly.
Make the Filling:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 and 1/4 cup heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese, powdered sugar, vanilla, and salt together until smooth and fluffy.
- Pour caramelized white chocolate into cream cheese mixture and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand.
- Pour filling into the crust and smooth out evenly with a spatula. Chill in the refrigerator for at least 4 hours or overnight.
- Pipe a border of whipped cream along the edges of the pie. Sprinkle caramelized white chocolate curls on top. Slice into pieces, serve, and enjoy!
Notes
*Make sure that cocoa butter is listed in the ingredients of your white chocolate, or else it won't caramelize properly.
**If you want to garnish your pie with caramelized white chocolate curls as well, just add an extra ounce or two of white chocolate to your pan when caramelizing so that you have some leftover. I used a vegetable peeler to shave curls on top of the pie. It works best when the chocolate is room temperature.
**If you want to garnish your pie with caramelized white chocolate curls as well, just add an extra ounce or two of white chocolate to your pan when caramelizing so that you have some leftover. I used a vegetable peeler to shave curls on top of the pie. It works best when the chocolate is room temperature.