Biscoff Pie (Cookie Butter Pie)
This Biscoff pie has a buttery cookie crust and a silky, rich filling made from Biscoff spread. Think of it as a peanut butter pie, just with Biscoff spread in the place of peanut butter!
It’s a dream dessert for cookie butter fans — sweet, spiced, and full of caramelized flavor. The filling is ultra-creamy thanks to a blend of Biscoff spread, cream cheese, and whipped cream, and it sets up beautifully in the fridge without any baking required.
The crust is just crushed Biscoff cookies, melted butter and a little sugar, which makes the whole thing taste like cookies-on-cookies in the best way. It’s the perfect contrast to the smooth, luscious filling.
This pie and my Biscoff Cheesecake are easily two of the most addictive desserts on my site — there’s just something about that spiced Biscoff flavor that makes them impossible to resist. But the best part about today’s recipe? It’s much quicker and easier to make, with the same crave-worthy flavor.
- It’s incredibly simple to put together, yet the flavor and texture feel anything but basic. That’s the magic of Biscoff spread — sweet, spiced, and loaded with caramelized cookie flavor.
- It’s easy to make ahead, which is a huge win when you’re hosting or juggling multiple dishes for an event.
- Adds the perfect crisp and crumbly contrast to the creamy filling. Each bite is rich, flavorful, and just the right amount of sweet.
Ingredient notes
Please scroll down for the full recipe! These are just notes on select ingredients.
- Biscoff cookies – these create the crust and add extra cookie flavor. If you can’t find Biscoff, any speculoos-style cookie will work, but the flavor may be slightly different.
- Biscoff spread – make sure to use smooth, not crunchy. You can substitute with another brand of cookie butter if needed, but Biscoff has the most authentic flavor.
- Cream cheese – this helps stabilize the filling and adds a little tang to balance the sweetness. Use full-fat for the best texture.
- Heavy whipping cream – adds lightness and creaminess to the filling. Make sure it’s cold when you whip it so it holds peaks properly.
- Powdered sugar – just enough to sweeten and stabilize the whipped cream. Don’t swap in granulated — it won’t dissolve properly.
- Make sure your cream cheese is fully softened before mixing—it makes a big difference in getting a smooth filling with no lumps. Same goes for the Biscoff spread. If it’s cold or firm, it won’t blend as easily. Let it sit at room temperature until it’s nice and creamy.
- When whipping your cream, stop as soon as you hit stiff peaks. Over-whipping can lead to a grainy texture or even butter. Fold it into the Biscoff mixture gently to preserve that light, fluffy consistency.
- And don’t skip the chill time! It might be tempting to slice early, but giving the pie time to set is key to clean, firm slices that hold together beautifully.
How to make ahead and store
This Biscoff pie is an ideal make-ahead dessert. Just cover the pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days.
If you want to get even further ahead, you can make and freeze the pie. Wrap it well in plastic wrap and then foil, and freeze for up to 3 months. Let it thaw in the fridge overnight before serving.
The pies below are also super easy to make and freeze great.
This Biscoff pie should be stored in the fridge. The crust may soften slightly over time, but the flavor stays amazing. If you’re adding any whipped cream or toppings, wait until just before serving for the best look and texture.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. ❤️
Biscoff Pie (Speculoos Pie)
Ingredients
Crust:
- 30 Biscoff cookies about 1 1/2 cups
- 3 tablespoons sugar
- 6 tablespoons (84 grams) unsalted butter
- 1 pinch salt
Filling:
- 1 cup (237 ml) heavy cream
- 8 ounces (227 grams) cream cheese
- 1 cup (270 grams) Biscoff spread
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Optional topping:
- additional Biscoff to spread over the top
Instructions
Make the crust:
- Preheat the oven to 325°F (160°C) and get out a 9" (23 cm) pie pan.
- Melt the butter in a medium microwave-safe mixing bowl at 50% power for 10-15 seconds. Stir and continue in 10-15 intervals until melted.6 tablespoons (84 grams) unsalted butter
- Place all the Biscoff cookies in a food processor fitted with an S-blade. Pulse until you have uniform crumbs. Pour the crumbs over the butter and add the salt. Stir until combined.30 Biscoff cookies, 1 pinch salt
- Pat the crust over the bottom and up the sides of the ungreased pie pan. Bake for 9 minutes. Remove to a wire rack to cool completely, about 1 hour.
Make the filling:
- In a medium bowl, beat the heavy cream until stiff peaks form. But don’t beat it so much that it makes butter!1 cup (237 ml) heavy cream
- In a separate medium bowl, using the same beaters, beat the rest of the filling ingredients until well blended.3 tablespoons sugar, 8 ounces (227 grams) cream cheese, 1 cup (270 grams) Biscoff spread, 1/2 cup (100 grams) granulated sugar, 1 teaspoon vanilla extract, 1/8 teaspoon salt
- Fold the whipped cream into the filling mixture until it’s well combined. Pour into the cooled crust. Serve with additional melted Biscoff spread, if desired.
- Refrigerate until set, about 2-4 hours. Cover and refrigerate for up to 4 days.
Notes
- If you buy a 14.1-oz / 400-gram jar of Biscoff spread for this recipe, you’ll have 125 grams (7 tbsp) of Biscoff after making the filling. You can melt it over low heat in a small saucepan on the stovetop. Let it cool a bit (you don’t want to melt the filling) and then pour over the chilled pie.
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!!
Christina – Thanks! I hope you're able to try it out one day. It won't disappoint. :)
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!
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. :)
i could lick that caramel off my computer screen!
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!
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.
Thanks Procrastobaker, you are too kind! I love your name, by the way. :)
Oh wowwwww, gorgeous recipe! This looks simply stunning and your photography is purely beautiful :)
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 @ gmail.com
(Girl Raised In New Orleans LA) ;-)
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)
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!
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. :)
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 :-)
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!
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.
Sounds good! I hope you all love it the way you think you will. :)
I will be 100% for sure making this..probably monday and will come back and tell you that we loved it very much..lol
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. :)
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 :)