My new favorite thing is Biscoff. Have you tried it? It is a delicious European spread that can be eaten on toast, fruit or right out of the jar. Now, it even comes with Biscoff cookies ground in it for a crunchy texture. Let me tell you, it has become my secret ingredient in a number of baked goods.
The other night we had company for dinner and I needed a quick and easy dessert. A real fallback is my mother’s chocolate chess pie, a sure winner that is prepared in minutes. To the mix, I added 1/4 cup of crunchy Biscoff, and the result was scrumptious.
To make it a little festive, I sprinkled some crushed candy cane bits on top and garnished it with whipped cream. If you are still looking for a tasty treat for your Christmas dinner, you just might want to give this a try, but you better make an extra for those second servings.
Chocolate Chess Pie
1 unbaked 9″ pie shell
3 eggs, beaten
1 1/2 c. sugar
2 T. flour
4 T. cocoa powder
1/4 c. unsalted butter, melted
1/2 c. evaporated milk
1 t. vanilla
1/4 c. Biscoff, crunchy or smooth
Prick sides and bottom of pastry shell and bake at 350 for about 5 minutes.
Mix all ingredients and pour into pie shell. Bake at 350 for 45-50 minutes.
You see, this couldn’t be any simpler, especially when you need a dessert at the last minute. The Biscoff is a great addition, but if you don’t have it, that’s OK. The pie is still yummy!
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