Upgrade French Silk Pie with a Cookie Crust and Dulce Swirl

Never lose a BHG recipe again. Find a recipe you love on BHG.com? Click the heart icon to save it (and find it later) with MyRecipes.com.

1. Biscoff Crust

   Preheat oven to 375°F. In the bowl of a food processor combine speculoos cookies, melted butter, and granulated sugar. Pulse until mixture is uniform and holds together when pinched. Transfer cookie mixture to a 9-inch deep dish pie plate; press onto bottom and sides of pie plate. Bake 10 minutes. Cool completely on a wire rack. (Crust can be made ahead and stored up to 1 day.)
   

1. Pie Filling

   In a 2-qt. heavy saucepan combine 1 cup of the cream, the chocolate chips, butter, and sugar. Heat, stirring frequently, over low until chocolate is melted, 5 minutes. Remove from heat. In a medium bowl lightly beat egg yolks. Gradually stir about half of the hot chocolate mixture into egg yolks. Return egg yolk mixture to saucepan.

2. Fill a large heatproof bowl with ice water. Cook and stir chocolate mixture over medium until mixture is slightly thickened and starts to bubble, 5 minutes. Remove from heat. Stir in the 3 Tbsp. cream. Place saucepan in the bowl of ice water. Stir chocolate mixture occasionally until it stiffens and becomes hard to stir, 20 minutes.

3. Transfer cooled chocolate mixture to a medium bowl. Beat with a mixer on medium until light and fluffy, 2 to 3 minutes. Spread in baked crust. Cover and chill at least 4 hours or up to 24 hours.

4. Before serving, in a large bowl combine the remaining 1 cup cream and the dulce de leche. Beat with a mixer on medium until soft peaks form. Spoon over pie slices. If you like, drizzle with additional dulce de leche and top with chocolate shavings.

Nutrition Facts (per serving)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.