Biscoff Cream Pie

Biscoff cookies are “Europe’s favorite cookie with coffee”. Many of you might be wondering, “The crunchy cookies you get on airplanes?” And to you I say, Yes, the pleasing little crispy cookies served in-flight. They are delightfully crunchy cookies with an almost caramelized flavor. But wait… there’s more!

A few years ago, America was introduced to Biscoff cookie spread! What!?! That’s right… a spreadable cookie cream! I can’t even begin to imagine how that creamy magic is made. All I really need to know is that it’s the texture of peanut butter, but taste like a Biscoff cookie. It’s insanely enjoyable to eat. I’ve mainly had it on apple slices or toast, but a while back I had the crazy idea for a Biscoff Cream Pie.

The idea came to me months ago while I was making one of my all time favorite pie recipes. I wish that I could take credit for this one, but I’ve got to give some serious props to the queen of food blogs herself, Ree Drummond the pioneer woman! Her Chocolate Peanut Butter Pie is not only one of my favorite pies to eat, but also to make! The flavor is pure peanut butter heaven, and the texture is just perfect. The phrase “creamy and dreamy” didn’t come about because of the catchy rhyme… it was because of this pie! And it’s almost wrong how easy it is to make. Anyway, thank you to Ree Drummond for your wonderful recipes and inspiration!

At any rate, while I was scooping out the peanut butter for yet another perfect peanut butter pie, I couldn’t help but to compare the texture of the peanut butter to the wonderful Biscoff cookie spread. Much too long of a story short… a new and wonderful pie was born!

This is the perfect cream pie for fall, and I seriously hope you and everyone you know try it today!

Biscoff Cream Pie Recipe

Meal type Dessert
Misc Serve Cold



  • 1 cup creamy Biscoff spread (although I'm sure the crunchy kind would be delicious)
  • 8oz softened cream cheese
  • 1 1/4 cup powdered sugar
  • 8oz thawed Cool Whip


  • 1 8.8 ounce package of Biscoff cookies
  • 5 tablespoons butter (melted and cooled)


Step 1
This is a chilled pie, so the first thing we've gotta do is cook off that crust, so it'll have plenty of time to cool.

Preheat your oven to 350 degrees, and grab your Biscoff goodies!
Step 2
Of course now I see the coupon I could have used for the spread! Oh well.

Dump the whole package of cookies into a large food processor.
Step 3
They smell so good! I'd say that they're almost like really fancy graham crackers, but that really doesn't do them justice!

Press the pulse button until you're left with sweet sandy crumbs. It was about 10 pulses for me.
Step 4
If you're a priss like me that plans ahead for your garnishes, then scoop out about a tablespoon of crumbs.
Step 5
The crust won't even miss them, and they'll look super cute on top of the pie!

Pour the melted and cooled butter in with the crumbs.
Step 6
Work the butter into the crumbs so that everybody gets a little.
Step 7
Pour the buttery bits into a pie pan.
Step 8
Press the crumbs into the bottom and sides of your pan using whatever you've got: a measuring cup, a clean hand, another pie pan, a bottle of wine... you get the idea.

I used a standard sized pie pan, because it was my first time making this crust. I have a larger fancy looking pan, but I wasn't sure if I'd have enough crust to fill that one.
Step 9
This worked great, but it was definitely a thicker crust. The filling is so rich that the thick crust works well, but if you have a bigger pie pan I think you'd definitely have enough crust to go around.
Step 10
Bake the crust for about 7 minutes in your preheated oven, and prepare to swoon when you smell it hot out of the oven!
Step 11
Now on to the filling! Following along with Ree's recipe (I like calling her Ree like we're really friends!) you'll need a full cup of the Biscoff spread.
Step 12
As you can see, it's almost the entire 14.1 ounce jar.

Add the cup of Biscoff spread along with the block of softened cream cheese into your mixer bowl.
Step 13
Cream on high; scrape down the sides; cream on high again.
Step 14
Add the powdered sugar in two batches, scraping down the sides in between mixes.
Step 15
It almost looks like cookie dough at this point. Anyway, enough about cookies... it's time for Cool Whip!
Step 16
The whole container gets toppled into the mixer.
Step 17
Doesn't that look like a bowlful of fun?

As the name implies "whip" the filling on high to get it nice and creamy dreamy.
Step 18
Scrape down the sides, and whip one last time on high.
Step 19
It should look absolutely luscious and fluffy.
Step 20
Pour the creamy goodness into your cooled pie crust, and smooth out the top.
Step 21
Pop into the fridge and chill for at least a couple of hours before you try to cut into it.

This will be harder than it sounds... especially after licking off your smoothing spatula! I won't blame you if you don't give it long enough... as you'll be able to see in a second, I couldn't wait either. It was definitely still on the softer side when I cut into mine.

Once you can't stand the wait any longer, sprinkle the reserved cookie crumbs over the top.
Step 22
Now the only things left to do are to cut a slice,
Step 23
and grab a fork!
Step 24
22 replies
  1. Misty
    Misty says:

    My husband sent me this link. I have no idea how HE got here – I assume someone posted this and he saw it in his Facebook newsfeed. He doesn’t visit recipe sites, but he sent me this because two of the things I love best in the world are Biscoff spread and the fabulous Ree! I’m definitely going to be making this pie ASAP (which, I’m sure, was my husband’s intention) – but a Ree-like pie with Biscoff? I am SO there!

    • kerrycolin
      kerrycolin says:

      Well I have no idea how your husband found my pie, but I’m so glad he did! I really hope you love it, and if you can… make it the day before you’re serving it. I took some to my baby shower the following day, and it sliced beautifully!

  2. Ashley
    Ashley says:

    Ahh! I lost your blog for soo long!! So glad I found it again. And this looks divine. I may try it full force like this and then try to lighten it (a little…you know…still trying to lose baby weight #3 🙂 I’ll keep you posted if it is still delish!!

    • kerrycolin
      kerrycolin says:

      Yay! I’m glad you’re gonna try it! Both nonfat cream cheese and cool whip would be a good start for lightening it up, but let me know how it goes!

  3. Teirah
    Teirah says:

    Thanks for sharing your recipe. It was very easy to follow! It turned out great, but a bit too sweet for my taste. If I make it again at a later date, I’ll go w/a plan crust. The filling is AMAZING though!!! I’ll definitely use it as a dip for apples. 🙂

    • kerrycolin
      kerrycolin says:

      My husband almost went into a sugar coma, and I think I drank a whole gallon of milk with my slice! It’s definitely a small slice with a cup of coffee kind of pie. I love the apple dip idea… I’m totally stealing that one! I’m so glad that you tried it!

    • kerrycolin
      kerrycolin says:

      No, but I had seen a few recipes for frozen Biscoff or peanut butter pies, and I’d thought it sounded like a great idea!

    • kerrycolin
      kerrycolin says:

      I’ve never tried it personally, but I don’t see why that wouldn’t work. I’d say whip 8 oz of heavy cream with a touch of sugar to sweeten it, and then maybe fold it in a little more delicately than you would with the Cool Whip. If you try it let me know how it turns out! 🙂

    • kerrycolin
      kerrycolin says:

      I’m so sorry your comment got lost and I’m just now responding! That is wonderful to know about the whipped cream, and I will be trying that next time! A lot of people have asked me about that substitution and I hadn’t tried it yet, so it’s great to know that it works!

  4. Angel
    Angel says:

    Another satisfied customer here. I can’t believe how insanely good this pie is. And it’s so easy and not very expensive at all! Thanks for posting the recipe!


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