Description

Biscoff Pie is a rich, creamy, no-bake dessert with a buttery cookie crust and smooth Biscoff-flavored filling, perfect for indulgent treats or special occasions.

Ingredients

For the crust: 2 cups crushed Biscoff cookies
1/2 cup unsalted butter, melted
For the filling: 1 cup Biscoff spread
1 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Optional topping: 1/4 cup melted Biscoff spread
Whipped cream
Crushed Biscoff cookies

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Stir until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Refrigerate for at least 30 minutes to set.
In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add the Biscoff spread, powdered sugar, and vanilla extract. Mix until fully combined and silky.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture until light and fluffy.
Spread the filling evenly into the chilled crust and smooth the top.
Refrigerate the pie for at least 4 hours, or until firm.
Before serving, drizzle with melted Biscoff spread and garnish with whipped cream and crushed cookies if desired.

Notes

Add a layer of melted chocolate over the crust before adding the filling for a chocolate twist.Swirl melted dark or white chocolate into the filling for a marbled effect.Use a graham cracker crust if Biscoff cookies are unavailable.Top with caramel sauce for extra richness.Fold in crushed cookies into the filling for added texture.Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28g
Sodium: 150mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg