American Pie Council

2013 Professional Recipe

Up, Up and Away Pie

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

Crust:
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:

Toppings:

Instructions: