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 1x
Description
This simple and delicious Biscoff pie celebrates everything about the delicious cookies and spread that you love!
Ingredients
Scale
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)
Instructions
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.
Disclaimer: This post contains Amazon affiliate links.
Is it easier to use a pie pan or spring form pan for this?
Made this today. First, I feel like it needs a deep dish pie pan as there was WAY too much filling for a standard pie pan…but I don’t know if there would have been enough crust for a deep dish. And the filling doesn’t seem to have set up at all. Pretty sure when I cut it, it’s just going to pour across the plate. And finally, it’s WAY too sweet. If I could figure out a way to make it set up firmer and ever tried again, I would need to leave out either the sweetened condensed milk or the powdered sugar. Using both makes it nearly inedible. The flavor is good, but too many issues with this one. :( Considering chucking it and making a different pie for Thanksgiving as this one’s gonna be a big fail.
This recipe did not work for me. The pie did not set up and it was not a nice texture (sticky gooey).
I made this, but was terribly disappointed. It needed way more cookie butter & the overabundance of sweetened condensed milk gave it a sticky, marshmallow quality rather than the creamy texture I expected. I’ll be rewriting this recipe myself, but appreciate the idea.
Didn’t make it but had it at a party and now it is DIVINE. I might reduce the powdered sugar because it was a little sweet but an absolute show stopper. I’ll make this for sure
I have made this recipe multiple times and I find it is always a crowd-pleaser. However, I found that adding in all of the whipped cream made it a bit runny so I held back about a third. Really though it’s a very forgiving recipe that lends itself easily to customization.
Made this pie for a friends birthday, and it was a killer! Soooooo yummy! Do you have any good ideas on what to replace the condensed milk with? I’m trying to cut the sweetness a bit without cutting the consistency ? Thank you for this awesome recipe!