Blitz the biscoff in a food processor til you have fine crumbs, add the melted vegan butter and blitz again til it just comes together. The mixture should still look crumbly. Empty the mix out into a pie dish or a lined baking pan (I used a20cm springform pan, and just lined the bottom). Take your time in forming a good crust, spread the crumbs evenly using the tips of your fingers and push some crumbs up the sides if using a spring form pan. Then use your hands or a spoon to compact everything down. I like to make a raised but flat edge. I repeat. Take your time, but also don’t stress as it doesn’t need to be perfect! Put your crust into the freezer while you make the filling.
Place all the filling ingredients into a bowl and whisk until there are NO LUMPS!!!Transfer into a saucepan and heat on low-med heat, continually stirring with a spatula until the mixture thickens, make sure to get in the corners when you are stirring…. and do not stop stirring or you will have a lumpy filling which is not cool! Once thick, transfer into your pie crust and smooth out. Allow to cool for 10-15 mins at room temp before setting in the fridge for at least 4hours.
Once set, it’s time to make the cream. If you’re using a springform pan, carefully pop your pie out and carefully slide onto a plate. Place cream, sugar and vanilla together and whip until fluffy! Kitchen aid, electric hand-beater or old school whisking will all work! Dollop cream all over your pie and zest some extra lime on top! Chill for another hour (torture I know) before cutting and DEVOURING! ENJOY!