BiscoffMy 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.  

chocolate chess pieTo 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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15 thoughts on “My Secret Ingredient

    1. Biscoff seems to be a relatively new product in the American market, but it’s in many markets these days, usually near peanut butter or baking ingredients.

  1. Hi Lulu,

    I have never heard of Biscoff before! Hmm. Very interesting. Your chess pie looks delicious and I’m sure is fun to make, as well. Thanks for the intro on this most intriguing spread!

    Have a very Merry Christmas!


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