Biscoff Pie (Speculoos Pie)
Servings 12
Creamy Biscoff pie made with cookie butter and a Biscoff crust! An easy, crowd-pleasing dessert perfect for holidays or any time of year.
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.
Nutrition
Calories: 475kcalCarbohydrates: 39gProtein: 4gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 57mgSodium: 154mgPotassium: 68mgFiber: 0.3gSugar: 25gVitamin A: 742IUVitamin C: 0.1mgCalcium: 37mgIron: 1mgNet Carbs: 39
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