Gimme Some Oven

Biscoff Pie

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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!

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Biscoff Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.6 from 5 reviews
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8-12 servings 1x


This simple and delicious Biscoff pie celebrates everything about the delicious cookies and spread that you love!



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:


To Make The Crust:

  1. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.

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39 comments on “Biscoff Pie”

  1. 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?

  2. You DIDN’T.

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

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

  4. 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!

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

    Thanks so much!

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

  7. 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.

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

  9. What a brilliant pie, this looks fabulous!

  10. 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!

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

    • Okay, I clicked on this recipe out of curiosity because I was 100% sure that was a pie topped with popcorn. Lol. Glad to see it’s not, and now I need to make this ASAP.

  12. How heavenly! I love this pie!

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

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

  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.

  16. 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. :)

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

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

  19. 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!

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

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

  22. 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!

  23. 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. :)

  24. this looks yummy!

  25. 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! : )

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

  27. 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!

  28. 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.

  29. Hi!

    I have just made this pie, it’s chilling in the fridge as I write :D

    Only difference is that I think I used a larger pie dish, so the crust didn’t come up the sides, so the mixture actually covers all the crust. I just want to know, does the mixture harden, or have I messed up?

    Thank you in advance! :)

  30. 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!

  31. 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.

  32. 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

  33. 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.

  34. This recipe did not work for me. The pie did not set up and it was not a nice texture (sticky gooey).

  35. 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.

  36. Is it easier to use a pie pan or spring form pan for this?