Back in the 80s, when I traveled a lot for business, the airline started serving a little two-pack of this crunchy cookie. I always saved them for my mom and we were all thrilled when they became available via mailorder – that solved the birthday present question for many years. It was a happy day when we found full packages of Biscoff for sale in the grocery stores! When the spread appeared a few years ago, it didn’t take long to figure out that it could be used it in our peanut butter pie in place of peanut butter. I guess a lot of others thought the same thing because a search of the Internet results in many variations of Biscoff Pie.
Ready to try it? Start by processing a full package of the cookies – well almost a full package because you’re going to eat a couple first, right? Add melted butter and press into a 9-inch pie plate.
Whip heavy cream to soft peaks and refrigerate while you prepare the rest of the filling:
In separate bowl, beat the softened cream cheese and powdered sugar until smooth. add the salt and pure vanilla extract:
Then add a jar of Biscoff spread, reserving a few tablespoons for decorating, and beat until incorporated:
Add the chilled whipped cream:
Then pour into crust:
And decorate. We found these pretty (and tasty), coffee-flavored sprinkles from India Tree:
For this look, sprinkle a band about an inch wide all the way around the edges then use a small brush to flick some toward the center:
Chill for at least two hours to allow the filling to set. This makes it easier to cut:
- For the crust:
- One 8.8 ounce package Biscoff cookies
- 4 Tablespoons unsalted butter, melted
- For the filling:
- 1 cup heavy whipping cream
- 1 (8-ounce) package cream cheese, softened to room temperature
- ¼ cup powdered sugar
- One 14-ounce jar Biscoff spread - about one cup (reserve a few tablespoons for garnishing)
- 1 teaspoon pure vanilla extract.
- pinch salt
- India Tree Coffee Flavored Decorations (optional)
- Process the cookies in a food processor.
- Melt the butter and stir into cookie crumbs.
- Press the crumbs into a 9-inch pie dish.
- Place in freezer to chill.
- In a chilled bowl, whip the cream until stiff but not over beaten. Place in refrigerator.
- Beat the cream cheese and powdered sugar until completely blended and smooth.
- Beat in salt and vanilla.
- Add the Biscoff spread, reserving a few tablespoons for garnish.
- Fold in the chilled, whipped cream.
- Pour into prepared crust. Use an offset spatula to smooth the top.
- Decorate with sprinkles or reserved Biscoff spread.
- Refrigerate for at least two hours before cutting.