Biscoff Pie

August 16, 2012 by Ali

The Biscoff craving hit me today. I had gone nearly a month of walking by that beautiful red and white jar and oh-so-proudly resisting.

But today I felt like making a pie.

A Biscoff pie.

So I did.

And it was glorious. And beautiful. (With or without the whipped cream topping, I might add.) And chocked full of Biscoff cookie and spread goodness. And pretty sure my friends polished off the entire pie in about 15 minutes tonight. And were caught scraping their bowls afterwards.

It’s that kind of pie. :)

Alright. Your turn to make one!

Biscoff Pie

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 8-12 servings

Ingredients

    Crust Ingredients:
  • 1 (8.8 oz.) package Biscoff cookies (about 32 cookies)
  • 1/4 cup (4 Tbsp.) butter, melted
  • Filling Ingredients:
  • 1 cup heavy cream
  • 4 oz. cream cheese
  • 1 cup Biscoff spread
  • 1 cup powdered sugar
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • Optional Topping Ingredients:
  • 1 cup heavy cream (to make more whipped cream)
  • 2-4 Biscoff cookies, finely crumbled
  • 1/4 cup Biscoff spread, melted (for drizzling)

Method

To Make The Crust:

Pulse cookies in a food processor until finely-crumbled. Add melted butter and pulse until combined. Press mixture onto the bottom and up the sides of a 9-inch pie pan or springform pan. Refrigerate while preparing the filling.

To Make The Filling:

In an electric mixer (or alternately you can use a hand mixer), beat the heavy cream on medium-high speed until stiff peaks form. Transfer this whipped cream to another bowl and store in the refrigerator until ready to use.

Add the cream cheese and Biscoff spread into the bowl of the electric mixer. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the powdered sugar. Add the sweetened condensed milk and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Gently stir in 1/3 of the whipped cream into the filling mixture. Then fold in the remaining whipped cream. Pour the filling into the prepared pie pan or springform pan. Refrigerate at least 3-4 hours before serving.

To Make Topping:

Repeat the steps above to whip the heavy cream in an electric mixer on medium-high speed until stiff peaks form. Transfer the cream to a piping bag fitted with a star tip and pipe the frosting onto the pie filling. (Or you can also just use a spoon to spread the whipped cream in an even layer onto the pie filling.) Sprinkle with cookie crumbs and/or drizzle with melted Biscoff spread.

Ali's Tip:

If making this pie in advance, wait until just before serving to add the whipped cream. Otherwise it can deflate.

Biscoff Note:

Biscoff cookies and spread are available in most local grocery stores now (as well as in all of our local Wal-Marts!). Look for it in the peanut butter section. Or if your store does not carry it, here are links to order the Biscoff cookies and Biscoff spread on Amazon.

Disclaimer: This post contains Amazon affiliate links.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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30 thoughts on “Biscoff Pie

  1. Nice Speculoos flavor, but it is extremely sweet. Way too sweet actually. I forgot how sweet American pie and cake recipes are. If I can cut the sweetness in half… heck even quarter it… it would be perfect.

    - Katja

  2. hi. would you mind posting about the consistency of this pie? I made this today, only thing different was I left out about half of the powdered sugar – thought it would be too sweet. (it was for my whole family, even with the adjustment). anyway, when served (after chilling all day), the Biscoff layer was still pretty runny – like a caramel sauce consistency. is that how yours turns out? suggestions on getting it to set more like a thick pudding? should I cut back on sweet condensed milk? thanks for the help!

    - l.jane

  3. Yummy

    - ibra

  4. I think I could just roll in this!!! You had me at Biscoff, Thank you

    - Cheryl

  5. HOLY COW! You know the Biscoff bug only recently got me….but I am hooked. This pie is absolutely beautiful! I think this will make a nice, unique treat to bring to the next potluck at work! Gorgeous photos, Ali! : )

    - Anne@FromMySweetHeart

  6. this looks yummy!

    - Dina

  7. Yum! I’ve made Biscoff pie, replacing the peanut butter in peanut butter pie and love it. Yours looks way better, though, with all that whipped cream! But I believe when you say it’s not needed. :)

    - Erin @ Texanerin Baking

  8. Shut the front door. This looks AMAZING. I love Biscoff cookies and cookie butter. Will give this a whirl ASAP. Thanks so much for sharing!

    - Stephanie

  9. This looks incredible! Now the Biscoff craving has hit me after seeing this stunning pie!

    - Jennifer @ Mother Thyme

  10. This pie is soo cute – I love the styling. And what a recipe too.

    - Russell at Chasing Delicious

  11. This looks amazing! I live in Canada where Biscoff is sadly not available, but I picked up a jar of the spread on my last trip to the US and have been waiting to use it in something really special .. I’d love to use it in this pie but alas, I have no Biscoff cookies! I might have to wait until my next trip down south to seek them out so I can make this!

    - Natalie @ Once Upon a Cutting Board

  12. this is such a stunning cake and the fact that it’s biscoff written all over it, i totally want it!!

    - Julie @ Table for Two

  13. I think you might already know how much I love this. I wish your small group hadn’t eaten it all!! :)

    - Cassie

  14. after making my first peanut butter pie last week, I think I am now hooked. I’m a fruity- pie lover… peach is my favorite… but that pb pie and THIS PIE.. omg… my “favorite” pie seems to be shifting. Biscoff cookies are the bees knees!! ;) and that biscoff cookie crust and ADORABLY decorated whipped cream topping puts this pie over the edge. I love it. :)

    - sally @ sallys baking addiction

  15. I’m going to admit that I have never had Biscoff and hope that you still want to be friends. But if I ever decide to indulge in some Biscoff, I might just be making this pie.

    - Jackie @ The Beeroness

  16. Shut-the-front-door Biscoff pie!!! Yep, pretty much have to make it.

    - Anna @ Crunchy Creamy Sweet

  17. Wow. I am in love with Biscoff, and this looks amazing!!! PINNED.

    - Aimee @ ShugarySweets

  18. How heavenly! I love this pie!

    - Laura (Tutti Dolci)

  19. Oh my, I would polish this off in 15 minute by myself! Gorgeous!

    - Erin @ Dinners, Dishes and Desserts

  20. Oh man, this pie is the definition of glorious! I haven’t had biscoff in a while so this amazing pie will most definitely fulfill my biscoff cravings!

    - Chung-Ah | Damn Delicious

  21. What a brilliant pie, this looks fabulous!

    - Mal @ The Chic Geek

  22. Looks delicious. I’ll have to make this.

    - Annamaria

  23. This is beautiful, and in the fears I have that one day, someone, somewhere will pie me in the face, I am now hoping and PRAYING for it to be this pie. YUM.

    - Hayley @ The Domestic Rebel

  24. gahhh this is genius! I need this in my life asap!

    - katie

  25. You had me at Biscoff and condensed milk. I *NEED* to make this!

    Thanks so much!

    - Stephanie

  26. I have a jar of Biscoff in the pantry that I keep on hand for a snack here and there. Looks like I need some more to turn into a pie, though – delicious!

    - Deborah

  27. Love!! This needs to make an appearance at my house soon!

    - Jessica@AKitchenAddiction

  28. You DIDN’T.

    Oh, God, you did, and I’m in love.

    - Tara @ Chip Chip Hooray

  29. I love Biscoff and I’m always trying to find other delicious ways to eat it (because apparently eating it straight from the jar in the grocery store with a spoon is frowned upon…who knew?). This pie looks yummy and not too hard to make! Also, your photography is absolutely beautiful! How do you get your lighting so perfect?

    - Katy @ HaveYouHurd