American Pie Council

2013 Professional Recipe

Up, Up and Away Pie

Up, Up and Away
2013 APC Crisco National Pie Championships Professional Division
Honorable Mention, Open
Raine Gottess, Pompano Beach, FL

2- 8.8 oz. packages Lotus Biscoff cookies,
(airline cookies found at Publix)
1 cup graham cracker crumbs
½ cup + up to 3 Tbls. Butter, melted
In a food processor place cookies with graham crumbs until fine. In a bowl toss with melted butter adding additional 3 Tbls. melted butter until moiste.
Press into a 10” deep dish pie pan to form a crust. Freeze.

Layer 1:
3 oz. melted Lindt grandeur hazelnuts milk chocolate, melted
8 oz. Philadelphia cream cheese, softened
1 1/2 c. powdered sugar
1 ½ tsp. pure vanilla
1 Tbls. milk
6 oz. Cool Whip
In a mixing bowl beat well cream cheese with melted chocolate, sugar, vanilla and Cool Whip. Spread over crust and FREEZE.

Layer 2:
8 oz. Philadelphia cream cheese,softened
1 ¼ cup powdered sugar
1 tsp. pure vanilla
1 cup Lotus Biscoff crunchy spread
(found in Publix )
6 oz. Cool Whip
In a mixing bowl beat well cream cheese with vanilla, Biscoff spread and vanilla. Add in Cool Whip. Spread over layer 1.

Decorate with 8 oz. Cool whip .
Refrigerate overnight.

Biscoff is the official airline cookie. I dedicate this pie to my son Tye who will be an officer with the Air Force in the Drones 2013.

Filling 1:

Filling 2:

Filling 3: