Lemon Cream Pie

Directions

1. Heat the oven to 350˚F.
2. In the bowl of a food processor, add the Biscoff cookies and pulse until finely ground. Transfer the ground cookies to a bowl and add the sugar, salt, and melted butter and stir to combine until the texture looks like wet sand. Alternatively, place the cookies in a large resealable bag and smash with a rolling pin until fine crumbs form.
3. Press the Biscoff mixture into a 9-inch pie plate, creating a 1/4-inch-thick crust.
4. Bake until the crust is just set and deeply aromatic, about 8 minutes. Let the crust cool completely, about 45 minutes.
5. In a medium bowl, add the egg yolks and lemon zest and use a hand mixer to beat until combined and aromatic, about 1 minute. Add the salt, vanilla, and sweetened condensed milk and beat until well combined. With the mixer running, add the lemon juice and beat until smooth. Alternatively, do this by hand with a whisk.
6. Carefully pour the filling into the cooled crust. Transfer the pie to the oven and bake until the edges are set but the center has a slight jiggle, about 10 minutes. The pie will continue to set as it cools. Let the pie cool to room temperature, then transfer it to the refrigerator until set, at least 4 hours or up to overnight.
7. When you’re ready to serve the pie, place your hand mixer’s beaters in the freezer. Place a medium bowl in the refrigerator. This will help speed up the time to make the whipped cream. Alternatively, do this by hand with a whisk.
8. Add the heavy cream to a medium bowl and beat with a hand mixer on medium speed until soft peaks form, about 3 minutes. Add the confectioners' sugar and lemon zest and continue to beat until stiff peaks form, 1 minute more.
9. Remove the pie from the fridge. Dollop all the whipped cream in the middle of the pie and use a spatula to spread out to the edges, leaving 1/2 inch of space between the crust and whipped cream so that a ring of the pie is still visible.