Biscoff Pie (a.k.a. Speculoos Pie)

This Biscoff pie is like a peanut butter pie but with Biscoff in place of the peanut butter!

Have you tried Biscoff? Over here in Europe, it’s called Speculoos or Speculoospasta and it now exists at Trader Joe’s in the form of Speculoos cookie butter. I haven’t had the chance to try that yet but if it has the same firm texture as regular peanut butter, it should work in this biscoff pie recipe! If it’s thin and runny like natural peanut butter (the kind with just nuts and salt), that almost positively won’t work.

Biscoff Pie (a.k.a. Speculoos Pie) – just like peanut butter pie but with cookie butter instead of peanut butter!

I first had it in Belgium on a recent trip and fell in love with it. We had it at a bed and breakfast and after checking out, we went to their local grocery store to raid the Biscoff section. And they have different flavors, too! But I stuck with the original.

I took my grandfather’s (who is 90 and still bakes) peanut butter pie recipe, reduced the sugar, and replaced the peanut butter with Biscoff spread. And of course I added a Biscoff cookie crust!

Biscoff Pie ( Speculoos Pie) – just like peanut butter pie but with cookie butter instead of peanut butter!

I first made this a few weeks ago, only making a fourth of the recipe and serving them individually in two whiskey glasses. That was great, too, for when you’re having Biscoff cravings and don’t feel like baking the crust. :D

And here’s a tip. Maybe this is obvious to everyone else, but I just figured this out today. If you have a peanut butter or Biscoff pie, freeze the pie for a few hours, take it out of the freezer and cut it immediately or wait a few minutes until it’s easy to cut. You can then put it in the fridge or leave it at room temperature for it to soften a little. It’s SO much easier to cut that way!

Biscoff Pie

Rated 5.0 by 1 reader
Biscoff Pie (a.k.a. Speculoos Pie)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 slices



  • 30 Biscoff cookies (about 1 1/2 cups)
  • 3 tablespoons sugar
  • 6 tablespoons (84 grams) unsalted butter
  • Filling:

  • 1 cup (240ml) heavy cream
  • 1 8-ounce package (225 grams) cream cheese
  • 1 cup (260 grams) Biscoff spread (also known as Speculoospasta)
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325°F (160°C).
  2. Process the cookies, sugar and butter in a food processor and pulse until finely ground and well combined. You can also do this in a bowl by smashing the cookies with the bottom of a drinking glass.
  3. Pat the crust over the bottom and up the sides of a 9-inch pie pan. Bake for 9 minutes. Take out of the oven and let cool completely.
  4. In a medium bowl, beat the heavy cream until stiff peaks form. But don’t beat it so much that it makes butter!
  5. In a separate medium bowl, using the same beaters, beat the rest of the ingredients until well blended. I normally mix it for about two minutes.
  6. Fold the whipped cream into the filling mixture until it’s well combined. Pour into the cooled crust.
  7. Refrigerate and wait until it’s set or just start digging in and then cover up the evidence. Nobody has to know.
  8. In the photos, mine is topped with melted Biscoff spread.

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60 comments on “Biscoff Pie (a.k.a. Speculoos Pie)” — Add one!

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  • Jessica Smith says
    November 19, 2019 @ 7:33 pm

    I really want to make this for Thanksgiving, as my family LOVES cookie butter more than I can express! I noticed that whatever the delicious looking topping is, is not in the recipe. Guessing it’s melted cookie butter, but is there cream in it, etc? Really don’t want to omit this step, as I’m assuming that it’s what takes this one over the top. Please help! Thanks so much. Jessica

    • Erin replies to Jessica Smith
      November 21, 2019 @ 7:26 pm

      I’m so sorry for just now seeing your question! Hopefully you saw the comment 2 below yours. :) It’s just melted Biscoff spread! I’ll add that to the recipe now. I hope you’ll enjoy the pie!

  • Rachel says
    December 29, 2017 @ 2:57 am

    Yum, this looks soooo good! I was looking through all your really old posts. What can’t you make with Biscoff, right?😀

    • Erin replies to Rachel
      January 4, 2018 @ 4:16 pm

      Haha. Exactly! It’s good stuff. And wow… this is indeed one of my oldest posts. :D

  • Stacey says
    November 18, 2016 @ 5:32 pm

    Maybe I missed it but what did you drizzle over the top of the pie?

    • Erin replies to Stacey
      November 18, 2016 @ 9:33 pm

      Just melted Biscoff. :)

  • Carine says
    November 16, 2014 @ 6:44 am

    My 2 favourites combined, cheesecake and speculoos. Just ordered 6 jars of the stuff online as that is the only way we can get it here in Australia. Definitely making this as soon as they arrive. Hopefully in time for my husband’s birthday later this week.
    Just one question: if I wanted to substitute the cream cheese and cream for ricotta or mascarpone or a combination, do you think it would work? If yes, would I use the same amount as creamcheese and cream combined? I prefer my cheesecake made with those cheeses, I find them a little lighter.

    • Erin replies to Carine
      November 17, 2014 @ 12:10 pm

      I hope that you’ll enjoy the pie! Biscoff is also difficult to come by in Germany but I think the pie is worth using some of your stash on. :) I don’t really have any experience using ricotta or mascarpone in pie so I’m afraid I’m not much of a help. It sounds like it would work but since I haven’t tried, I can’t really say. I hope you’ll enjoy it if you do try it!

  • Ashlee
    October 13, 2014 @ 6:51 pm

    Hey here! Do you use “whipping cream” or “heavy cream”? Wasn’t really clear for me in the instructions. Thanks!

    • Erin replies to Ashlee
      October 13, 2014 @ 6:53 pm

      I’ve used both and they both work! Whipping cream is what I used in the pie pictured but heavy cream works if you have that on hand. :)

  • Jenny says
    August 11, 2014 @ 2:25 am

    I used crunchy biscoff instead. Everyone loved this recipe. I will be making again:)

    • Erin replies to Jenny
      August 11, 2014 @ 1:54 pm

      Mmm! Sounds good. The crunchy kind of especially addictive, isn’t it? ;) Thanks for the feedback!

  • Stef says
    July 23, 2013 @ 6:47 am

    I know this post is from ages ago, but I’ve been looking for inspiration for a Biscoff post I’m doing in Aug., and this pie looks amazing! I want a piece, now! :)

    • Erin replies to Stef
      July 23, 2013 @ 8:25 am

      So do I! It’s the least healthy thing I have on this blog. ;) Can’t wait to see your Biscoff post!

  • katerinacy says
    February 22, 2013 @ 6:51 pm

    hi there. this looks so nice. but what in the world is
    speculoospasta?can i use something different?

    • Erin replies to katerinacy
      February 22, 2013 @ 8:05 pm

      Hi and thanks. :) There's a link to the Biscoff store locator in the sentence right before the first picture. Trader Joe's has something similar called cookie butter. You could also use peanut butter!

  • Emily King says
    February 1, 2013 @ 1:42 pm

    Oh my goodness. I'm also a Texan living in Germany. I love making my mother's peanut butter pie recipe (which seems to be almost exactly the same as your grandfather's), and I'm addicted to Speculoospasta. This recipe says me all over!!!

    Quick question: After running out of the Speculoospasta that I brought back from Belgium, I was satiated for awhile by Rewe's "Spekulatiuspasta," but that they don't make it anymore. Any tips for finding Speculoospasta in Germany? On, it is prohibitively expensive once you factor in shipping (only sold by a third party vendor jar-by-jar).

    • Erin replies to Emily King
      February 1, 2013 @ 1:52 pm

      What?! Rewe has / had Spekulatiuspasta? I've seen it in the ads but thought it was like a twice a year thing. Like British week at Lidl or something. Although I really love peanut butter pie, I think Biscoff pie has it beat. At least for me. :)

      A reader told me about this site and she was satisfied with them:—400g.html

      Shipping is (at least) 4.90 but if you get 3 or 4 jars, maybe it wouldn't be so bad? :)

      France also Biscoff stuff, in case you have friends going or something.

    • Emily King replies to Emily King
      February 11, 2013 @ 10:04 pm

      The prices at the place were also too expensive once you included shipping.

      However, I am in France right now. Which means that I not only purchased Speculoospasta but also got the other couple traveling with us addicted to it. The shelves at the nearby Spar have now been cleared out of Speculoospasta.

    • Erin replies to Emily King
      February 12, 2013 @ 7:46 am

      Haha. Nice! I'm happy you found it in France. And good going on getting the other couple addicted. ;) Have fun on the rest of your trip!

    • Emily King replies to Emily King
      March 26, 2013 @ 2:54 pm

      !!!!!! The Kaiser's on Bergmannstraße in Berlin just started selling Lotus Speculoospasta. I'd recommend checking out your nearest Kaiser's.

    • Emily King replies to Emily King
      March 26, 2013 @ 4:05 pm

      OMG!!!! I'm not sure where you live in Germany, but the Kaiser's at Kottbusser Tor in Berlin just started selling Speculoospasta! I would recommend that you check out your nearest Kaiser's (if you have one).

    • Erin replies to Emily King
      March 26, 2013 @ 5:20 pm

      Hi Emily! Sorry about the comment problem. I added a message at the bottom about how comments are moderated due to spam. And YAY! Isn't it great?! We found it at our Kaiser's on Saturday and I made a post about it on Facebook but I still need to update my page. Thanks for letting me know! It's good to know that it's at least three Kaiser's now and therefore probably ALL Kaiser's. Woohoo!

    • Dany replies to Emily King
      November 18, 2016 @ 9:32 pm

      I found it at “HIT” and sometimes ar our local “Rewe”!

      • Erin replies to Dany
        November 18, 2016 @ 9:43 pm

        The situation has definitely improved! I’m happy to be able to find it at lots of stores now. :) Thanks for the tip!

  • M. Dinner says
    November 15, 2012 @ 6:05 am

    Erin – I'm sure you've probably figured this out by now, but Germans call these cookies Spekulatius. Here's hoping you've found a spread form! If you can get your hands on the cookies (they really are Christmas cookies), but not the spread, you might try the following recipe passed along by knitting friends (source unknown) to make the butter, but it will use some of your precious molasses, brown sugar, and vanilla.

    2 packages (8.8 oz each) decorative caramelized biscuit cookies (graham crackers work too)
    2 tablespoons packed light brown sugar
    5 teaspoons ground cinnamon
    ½ teaspoon ground nutmeg
    1 teaspoon vanilla
    1 tablespoon molasses
    2 tablespoons vegetable oil
    1 cup water

    In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout.
    With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
    Pour cookie butter into airtight container; seal. Store in refrigerator.

    Guten Appetit!

    • Erin replies to M. Dinner
      November 15, 2012 @ 8:48 pm

      But Biscoff are a little different. They now have them here! Even Lotus brand. I think they're called Karamellgebaeck (I'll have to look at the bag!) Your recipe uses so little molasses and brown sugar that I'm sure I can manage making it. Thank you so much for the recipe! I'll have to give it a try. Sounds wonderful. :)

      • Em replies to Erin
        June 16, 2013 @ 7:33 pm

        Just a little heads up for anyone looking for the butter in Germany, too… I don’t know if they all have them yet, but our local Real in Herrenberg just started carrying Lotus brand Karamellgebäck Creme… aka Speculoos Cookie Butter.

        Making this pie now, hope it turns out as good as it looks in the photo!

        • Erin replies to Em
          June 17, 2013 @ 2:13 pm

          I hope you enjoyed the pie. :) And thanks for the tip! They seem to have disappeared from Kaiser’s so I’ll have to try Real.

  • Erin says
    September 4, 2012 @ 8:24 pm

    Cathy – Great! So happy that you all enjoyed it. And super that you spread the Biscoff love. :) Thanks for the feedback!

  • Cathy says
    September 3, 2012 @ 3:13 am

    Made this for a BBQ party today, and very few people knew about Biscoff before today (besides my family).
    All LOVED it and are now Biscoff fans. I did cut back on the suger, per the comments, in both the crust and the filling. It was a great dessert on a 90 degree Labor day weekend! Thanks for sharing.

  • Erin says
    August 29, 2012 @ 8:04 pm

    Diane – Of course that's okay! Thank you for sharing it and for linking to me. And that's nice of you to tell me. Thanks again!

  • Diane {Created by Diane} says
    August 29, 2012 @ 8:02 pm

    Hi Erin, your pie looks FABULOUS, I'm linking to your pie and sharing your photo with credit to you. I hope that is ok, if not let me know and I will remove it.

  • Erin says
    July 24, 2012 @ 9:42 pm

    Anon – Hi anon! Thanks for the feedback. I wonder if American Biscoff is sweeter than the European kind, like Nutella is. But nevertheless, I'm sure even less sugar would do! I'm happy you liked it and thanks for the suggestions. :)

  • Anonymous says
    July 23, 2012 @ 4:05 pm

    I made this and really enjoyed the recipe as I love Biscoff Spread.

    I might suggest leaving out even more sugar, and possibly adding a chocolate layer on top. While it tasted really good, it seemed to be missing something. Maybe the flavor of the Biscoff Spread was too diluted…nothing beats just eating it out of the jar!

  • Erin says
    May 13, 2012 @ 2:28 pm

    Haha, I'm happy you found some of the spread in your small town! I'm in the capital of Germany and I can't even get it here. And I agree with the gingerbread thing. It definitely tastes like gingerbread to me but everyone else seems to bake with it year round so maybe we're alone in our gingerbread though. :) I hope you can try the pie! The Biscoff flavor doesn't disappear like in a lot of the baked goods I've tried with it.

  • JustaTXgirl@heart says
    May 13, 2012 @ 3:00 am

    I have loved Biscoff cookies ever since I first had them on a domestic Delta flight here in the US. Yesterday I found the Spread at my local Wal-Mart here in small town Mississippi. Never had it before and wow…if I thought the cookies were good, the spread was AHHHHMAZING!! So amazing in fact that between my hubby and I the jar is basically gone already. This pie looks so good! I will def have to try it!!

    Oh, and I too describe them as "christmasy!!! I think they resemble gingerbread. But thats just me!

  • Erin says
    April 22, 2012 @ 9:36 pm

    Anon – I'm so happy that you liked it! Thanks for leaving feedback. This was one of my first posts and you're the very first one to do that for this recipe. Thanks again. :)

  • Anonymous says
    April 22, 2012 @ 9:28 pm

    My cousin made this a couple weeks ago, and I've got my crust in the oven right now – It's really good!

  • Erin says
    February 23, 2012 @ 1:14 pm

    Pots and Pins – Haha. You're welcome! I think this pie is a really good use for it. And since you mentioned Seattle, did you know that Trader Joe's has Speculoos Cookie Butter? I haven't had it but it seems like everyone else on the internet loves it. Let me know how you like the pie if you try it. :)

  • Pots and Pinsq says
    February 23, 2012 @ 6:02 am

    OMGosh…I think I've finally found my nirvana! I discovered Biscoff Spread in January, after a friend in California ORDERED me to run to the nearest World Market to buy some. I live in Seattle and had to go to two before I found it! It's surely going to be the death of me as I can't stop eating it! And now I know I can make PIE with it!!! Thank you!! Thank you!! Thank you!!

  • Erin says
    February 21, 2012 @ 7:53 pm

    Christina – Thanks! I hope you're able to try it out one day. It won't disappoint. :)

  • christina @ ovenadventures says
    February 21, 2012 @ 7:17 pm

    this looks fabulous. i am so addicted to the trader joe's speculoos spread (aka cookie butter). the melted biscoff spread on top of the pie is to die for!

  • Erin says
    September 24, 2011 @ 3:51 pm

    Jana – I think Biscoff kind of tastes like Christmas cookies but I seem to be the only one with that association. It's good, whatever it is. :)

    Katie George – You're lucky you have a source! I'm going to be out soon and I think I'd have to go to France to get more. I hope you like the pie!

    Susan – It's just melted Biscoff spread. Caramel sounds more interesting though. :)

  • susan says
    September 24, 2011 @ 4:51 am

    i could lick that caramel off my computer screen!

  • Katie George says
    September 24, 2011 @ 12:15 am

    Oh wow! I just recently discovered the wonders of Speculoos (it was the only souvenir I brought home from a short trip to paris haha) but then found out that a nearby grocery store sells Biscoff. Guess that means I'll have to be making this in the very near future!

  • Jana says
    September 23, 2011 @ 11:31 pm

    I love peanut butter pie, this pie looks fabulous. I've never had biscoff before but I'm sure I would like it. It just looks so pretty and tasty.

  • Erin says
    September 23, 2011 @ 10:25 pm

    Thanks Procrastobaker, you are too kind! I love your name, by the way. :)

  • The Procrastobaker says
    September 23, 2011 @ 8:41 pm

    Oh wowwwww, gorgeous recipe! This looks simply stunning and your photography is purely beautiful :)

  • Shan L. says
    September 23, 2011 @ 7:25 pm

    How could I forget pecans? A list of prices/stores would be awesome. Have you seen smoked sausage? I cringe at the thought of not having gumbo.

    I can be reached at grinola7 @

    (Girl Raised In New Orleans LA) ;-)

  • Erin says
    September 22, 2011 @ 10:42 pm

    Shan L. – they have Lyle's Golden Syrup here, which is supposedly the same thing as cane syrup. I saw it once at Netto, a discounter, which is bizarre, and somewhere else. I'll take note of the price / location next time I see it! They have bay leaves here; they're called Lorbeerblaetter and are in all normal grocery stores. And thanks for mentioning Tony Chachere's! My parents are coming to Germany in a month and I forgot to add that to my wish list.

    Oh and pecans are really expensive here. You can't even find them in most stores. Just in case you want to make pralines or something. :)(I'll take down the price next time if you like)

  • Shan L. says
    September 22, 2011 @ 9:39 pm

    Ahhh… You're a gem!!! Since you have Louisiana roots, I'm sure you can appreciate my need to ship Camellia Red Beans, Steens Cane Syrup, Tony Chachere's Creole seasoning, Gumbo File', Cafe du Monde beignet mix and coffee and all things Zatarain's. And to that list I will need to add brown sugar, bay leaves and lots of extracts.

    I just added you to my favorites — I'll be in touch!

  • Erin says
    September 22, 2011 @ 9:06 pm

    I added a Biscoff spread locator link before the first picture. I'm sure you'll be able to find it somewhere in your neck of the woods! Good luck and thanks for the comment. :)

  • says
    September 22, 2011 @ 8:43 pm

    Yummy, yummy. I need to get my hands on the Biscoff spread. The topping looks awesome….I wish I could have a piece right now :-)

  • Erin says
    September 22, 2011 @ 8:37 pm

    Hello Anonymous! Let me know if you have any questions about what's easily accessible here and I'll let you know. The most important thing is baking powder. Make sure you have lots of American baking powder! They also don't have vanilla extract, so definitely bring a big bottle of that and some vanilla beans so that you can start making your own when you get here. They have vanilla beans here, but they're super expensive. And if you need any other types of extract, ship those too. Here they have almond, orange, lemon, and rum, but that's it. And brown sugar is another issue, but it's doable if you have an Asian shop in town. And molasses costs a fortune here. If you like PAM, bring that. It's about non-existent here. Shortening doesn't exist either.

    My family is from New Orleans! You'll be happy to know that Germany has the ingredients to make King Cake and beef po' boys. :)

    Thank you so much for your kind comment!

  • Anonymous says
    September 22, 2011 @ 8:16 pm

    Hello Texanerin!!! My Co-Worker just recommended your site — and what a delight it has been going through your recipes! My family will be moving to Germany in the next 6 months. One of my central concerns has been access to "familiar" groceries but I see you're doing well at finding them. I'm a native of New Orleans and before I leave for Germany I plan to ship a box of staples from home.

  • Erin says
    September 22, 2011 @ 7:11 pm

    Sounds good! I hope you all love it the way you think you will. :)

  • Sonya says
    September 22, 2011 @ 6:54 pm

    I will be 100% for sure making this..probably monday and will come back and tell you that we loved it very

  • Erin says
    September 22, 2011 @ 1:41 pm

    Yup! It's the same. I use Speculoospasta that I bought in Belgium. Let me know if you make it! I hope you'll enjoy it. :)

  • Sonya says
    September 22, 2011 @ 9:22 am

    I'm an American living in The Netherlands and have wondered what in the world Biscoff spread was..I can substitue speculoos spread for that? they have that everywhere here :) totally bookmarking this :)


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