1 8.8 oz package of Biscof Cookies
5 T Butter
Biscoff Butterscotch Ganache:
1/3 cup Biscoff Spread or Cookie Butter (either is fine)
2/3 cup butterscotch morsels
1 cup heavy whipping cream
8 granny smith apples peeled and sliced
1 stick butter, softened
1 cup of quick oats
1 cup brown sugar
Preheat the oven to 350 degrees.
For the crust: Crush the cookies into crumbs (in a food processor) and add the butter, melted. Press into the bottom of a pie tin.
For the Ganache:
Bring the heavy cream to a boil over medium low heat, stirring constantly.
In a separate bowl, have the Biscoff and butterscotch chips.
Pour the boiling heavy cream over the Biscoff and butterscotch. Mix gently with a spoon. Once it is smooth, mix it with a whisk, until the chips are completely dissolved and there are no more little lumps
To assemble the pie:
Pour in the apples, and then pour the ganache on top.
Combine the butter, oats, and brown sugar with a fork. Top the pie with it.
Bake for 30 minutes. If you would like to serve your pie steaming hot, go ahead and cut in, but it will be liquidy deliciousness. If you would like a more solid pie, refrigerate overnight.
Refrigerate until it thickens, between two and four hours.