Biscoff Cream Pie Recipe

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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