Baked Goods and Desserts

Biscoff Pie

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!

Yield: 8-12 servings

Biscoff Pie

This simple and delicious Biscoff pie celebrates everything about the delicious cookies and spread that you love!


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:


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.

Ali’s Tip:

If making this pie in advance, wait until just before serving to add the whipped cream. Otherwise it can deflate.

Biscoff Note:

Biscoff cookies and spread are available in most local grocery stores now (as well as in all of our local Wal-Marts!). Look for it in the peanut butter section. Or if your store does not carry it, here are links to order the *Biscoff cookies* and *Biscoff spread* on Amazon.

Disclaimer: This post contains Amazon affiliate links.

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About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • I love Biscoff and I’m always trying to find other delicious ways to eat it (because apparently eating it straight from the jar in the grocery store with a spoon is frowned upon…who knew?). This pie looks yummy and not too hard to make! Also, your photography is absolutely beautiful! How do you get your lighting so perfect?

  • I have a jar of Biscoff in the pantry that I keep on hand for a snack here and there. Looks like I need some more to turn into a pie, though – delicious!

  • This is beautiful, and in the fears I have that one day, someone, somewhere will pie me in the face, I am now hoping and PRAYING for it to be this pie. YUM.

  • Oh man, this pie is the definition of glorious! I haven’t had biscoff in a while so this amazing pie will most definitely fulfill my biscoff cravings!

  • I’m going to admit that I have never had Biscoff and hope that you still want to be friends. But if I ever decide to indulge in some Biscoff, I might just be making this pie.

  • after making my first peanut butter pie last week, I think I am now hooked. I’m a fruity- pie lover… peach is my favorite… but that pb pie and THIS PIE.. omg… my “favorite” pie seems to be shifting. Biscoff cookies are the bees knees!! 😉 and that biscoff cookie crust and ADORABLY decorated whipped cream topping puts this pie over the edge. I love it. 🙂

  • This looks amazing! I live in Canada where Biscoff is sadly not available, but I picked up a jar of the spread on my last trip to the US and have been waiting to use it in something really special .. I’d love to use it in this pie but alas, I have no Biscoff cookies! I might have to wait until my next trip down south to seek them out so I can make this!

  • 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!

  • 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. 🙂

  • 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! : )

  • 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!

  • 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!
    I have just made this pie, it’s chilling in the fridge as I write 😀
    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! 🙂

    Ali — May 13th, 2015 @ 10:25 am
    Yep, it should thicken a bit as it chills. 🙂

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