This Biscoff Cookie Pie is what dreams are made of! Biscoff cookie crust, cookie butter, whipped cookie butter crunch filling, salted caramel, whipped cream, and more Biscoff cookies! Can you say heaven? This Biscoff Cookie Pie is the ultimate Biscoff and cookie indulgence. You are guaranteed to fall in love at first bite! Make it with me!
The Holiday Pie
If you want to make a show-stopping, crowd-pleasing dessert this holiday season, this pie is for you! It will be the perfect dessert for Thanksgiving, Christmas, New Year’s, and more!
Seriously, everyone who tastes this pie raves about it! The flavors pair so nicely together.
Let’s be real, Biscoff is having a moment. It’s such a delicious cookie and it makes for such fun desserts!
Biscoff and caramel? A match made in heaven! Give it a try and leave a comment below!
Here’s What You’ll Need to Make This Biscoff Cookie Pie
INGREDIENTS
- 1 cup heavy whipping cream
- 8-ounce block of cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 Biscoff cookies, chopped
FOR THE CRUST
- 24 Biscoff cookies
- 5 Tablespoons unsalted butter, melted
- 1/2 cup Biscoff cookie butter
ADDITIONAL TOPPINGS
- homemade salted caramel sauce
- whipped cream
- Biscoff cookie crumbles
The full recipe and printable recipe card are at the bottom of the page! Keep scrolling!
Other Pie Recipes to Try
- Salted Caramel Oreo Pie
- Caramel Crunch Ice Cream Pie
- Peach Pie
- Sour Cream Lemon Pie
- Pecan Pie
- Peanut Butter Brownie Pie
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Biscoff Cookie Pie
This Biscoff Cookie Pie! Biscoff cookie crust, cookie butter, whipped cookie butter filling, caramel, whipped cream, and Biscoff cookies!
Ingredients
- 1 cup heavy whipping cream
- 8 ounce block cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 Biscoff cookies, chopped
For the Crust
- 24 Biscoff cookies
- 5 Tablespoons unsalted butter, melted
- 1/2 cup Biscoff cookie butter
Additional toppings
- salted caramel sauce
- whipped cream
- Biscoff cookie crumbles
Instructions
- Preheat to 350°F.
- In a food processor or blender, pulse the Biscoff cookies into a fine crumb. Stir the Biscoff crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes.
- When it's hot out of the oven, add the cookie butter and spread it across the bottom of the crust. The warm cookie crust will melt it down nicely. Allow the crust to cool as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, for about 4 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides as needed. Add the powdered sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Fold the whipped cream and chopped Biscoff into the cream cheese mixture until combined. Combine slowly so you don't deflate all the air in the whipped cream.
- Spread filling into cooled crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days.
- Prepare the Salted Caramel Sauce.
- Before serving, drizzle with caramel sauce and top with additional whipping cream and more Biscoff cookies.
