Ingredients
Units
Scale
Crust:
- 2 1/2 cups Biscoff cookies, crushed
- 1/2 cup butter, melted
- 1/2 tsp salt
Filling:
- 1 cup full-fat coconut milk
- 1 cup bittersweet (60 to 70%) chocolate chips
- 1 egg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp chile powder
- 1/4 tsp salt
Garnish:
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350F/177C. Move the oven rack to the center slot.
- Make the crust by plonking the cookies in a food processor or blender and blitzing for 30 seconds or until they are fine crumbs. Pour the crumbs into a large bowl. Add the salt and the melted butter. Stir to combine. It should look like wet sand.
- Tip the mixture into a 9-inch pie pan. Press using the bottom of a measuring cup (or your fingers) to cover the bottom and sides of the pan evenly.
- Bake the crust for 8 minutes, then remove from the oven and let cool.
- Make the filling by pouring the milk into a medium bowl. Heat in the microwave until it is hot but not boiling, about 1 minute. Tip the chocolate chips into the hot milk and let them sit for a few minutes to melt. Whisk the chocolate and milk together until it is smooth and shiny.
- Now, whisk in the egg, vanilla, cinnamon, chile powder, and salt. Stir until well incorporated. Pour the filling into the prepared crust.
- Bake for 25-ish minutes or until the edges are set. The center will still be slightly jiggly but not overly so. Remove from the oven. Allow the pie to cool completely on a wire rack for about 2 hours before slicing.
- Just before serving, pile on the marshmallows. Use a kitchen torch to brown the tops or place the pie under the broiler in the oven just until the marshmallows are melty.