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Perfect if you have some leftover Spekulatius cookies from the holidays
Ingredients
For the Spekulatius Crust:
- 7oz package spekulatius (speculoos) or biscoff cookies
- 1 stick unsalted butter, melted
- 1 tablespoon packed light brown sugar
- 1/4 cup oats
- ¼ teaspoon salt
For the Filling:
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon nonfat dry milk powder
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted, cooled slightly
- 6 ½ tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- In a food processor, grind cookies until crumbly. Then in a bowl, mix the cookie crumbs with the rest of the ingredients until it comes together in clumps.
- Press crust mixture into a pie dish and make sure it covers the bottom and up the sides.
- Place pie dish with crust on rimmed baking sheet.
- Position rack in center of oven and preheat to 350° F.
- Make the filling: In the bowl of a stand mixer fitted with the whisk attachment (or you can whisk vigorously by hand), combine both sugars, milk powder, cinnamon, spices, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well combined and mixture is paler in color. Due to the cinnamon, it won’t get as pale as Milk Bar Pie usually does.
- Pour filling into crust. Bake pie at 350° F for 20 minutes (filling may begin to bubble). Reduce oven temperature to 325° F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 15 to 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
- Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.