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
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Meal type
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Dessert
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Misc
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Serve Cold
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Ingredients
Filling
- 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
Crust
- 1 8.8 ounce package of Biscoff cookies
- 5 tablespoons butter (melted and cooled)
Directions
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Step 1
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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!  |
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Step 2
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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.  |
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Step 3
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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.  |
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Step 4
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If you're a priss like me that plans ahead for your garnishes, then scoop out about a tablespoon of crumbs.
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Step 5
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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.  |
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Step 6
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Work the butter into the crumbs so that everybody gets a little.  |
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Step 7
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Pour the buttery bits into a pie pan.  |
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Step 8
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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.  |
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Step 9
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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.  |
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Step 10
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Bake the crust for about 7 minutes in your preheated oven, and prepare to swoon when you smell it hot out of the oven!  |
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Step 11
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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.  |
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Step 12
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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.  |
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Step 13
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Cream on high; scrape down the sides; cream on high again.  |
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Step 14
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Add the powdered sugar in two batches, scraping down the sides in between mixes.  |
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Step 15
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It almost looks like cookie dough at this point. Anyway, enough about cookies... it's time for Cool Whip!  |
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Step 16
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The whole container gets toppled into the mixer.  |
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Step 17
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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.  |
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Step 18
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Scrape down the sides, and whip one last time on high.  |
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Step 19
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It should look absolutely luscious and fluffy.  |
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Step 20
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Pour the creamy goodness into your cooled pie crust, and smooth out the top.  |
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Step 21
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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.  |
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Step 22
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Now the only things left to do are to cut a slice,  |
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Step 23
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and grab a fork!  |
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Step 24
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| Enjoy! |
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