Creamy Biscoff Pie

Lightly grease the flan tin with a little reduced-fat spread. Blitz the biscuits in a food processor, to make fine crumbs, or crush them in a food bag by bashing them with a rolling pin. Tip the biscuit crumbs into a small mixing bowl. Melt the reduced-fat spread in a small saucepan over a very low heat or in a small bowl in the microwave on low, then pour it into the bowl of biscuit crumbs and stir to combine.

Tip the biscuit-crumb mixture into the greased flan tin and spread it out. Using the back of a dessert spoon, press the crumbs down onto the base and up the sides of the tin to form a biscuit crumb pie case. Place in the fridge while you make the filling.

To make the filling, place the reduced-fat double cream alternative in a medium mixing bowl. Whisk with an electric hand whisk, on high speed, for about 2 minutes until soft peaks are formed. Take care not to over whisk the cream alternative, otherwise it will become too stiff to fold in the remaining ingredients. 

Place the Biscoff spread in a small microwaveable bowl; microwave in small bursts, until melted and completely smooth and runny. Alternatively, place the small bowl in a slightly larger bowl containing boiling water and stir for about 2 minutes.

Add the yoghurt, melted Biscoff spread and vanilla extract to the bowl with the whipped cream alternative. Fold in gently using a rubber spatula or large metal spoon until completely combined. Take care not to knock the air out of the mixture.

Scrape the filling mixture into the chilled pie case and roughly spread out. Place in the fridge for 2-3 hours, until the filling is softly set and the pie case is firm enough to slice.

Carefully remove the outer ring from the flan tin. An easy way to do this is to stand a jug with a level rim upside down on the work surface and carefully place the flan tin on top of the jug, holding the sides of the tin. Gently press the tin down and the pie will be released from the outer ring. The pie will still be on the metal base of the flan tin.

Place the pie on a serving plate. You can either leave the pie on the metal flan tin base, or carefully slide the pie off the base and onto the plate.

Sprinkle the crumbled biscuit around the edge of the pie for decoration. Serve the pie alone or with a swirl of aerosol cream.