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
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:
- 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.
Did you make this?Let me know how it turned out in the comments below!
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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! :)
Yep, it should thicken a bit as it chills. :)
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.
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!
Yummy
I think I could just roll in this!!! You had me at Biscoff, Thank you
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! : )
this looks yummy!
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. :)
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!
This looks incredible! Now the Biscoff craving has hit me after seeing this stunning pie!