Biscoff Pie

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!

5
5 / 5 (3 Reviews)
Did you make this recipe?
Leave a review »

Biscoff Pie

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

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:

Directions:

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.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Disclaimer: This post contains Amazon affiliate links.