Biscoff Cookie Pie: A Dreamy Dessert Bliss

Welcome to a sweet slice of heaven! If you are a fan of Biscoff cookies and creamy desserts, you’re in for a treat with this Biscoff Cookie Pie. This pie is not just any dessert; it’s a delightful combination of cookie dough, rich Biscoff spread, and white chocolate chips that will make your taste buds dance with joy. Perfect for family gatherings, birthday parties, or just a cozy evening at home, this pie is as fun to make as it is to eat!

Imagine sinking your fork into a warm, gooey pie filled with the caramel-like flavor of Biscoff and the sweetness of white chocolate. The buttery cookie crust adds the perfect crunch, making every bite a delightful experience. Plus, it’s relatively easy to prepare, even for beginner bakers. So, let’s dive into this delicious recipe that’s sure to impress your friends and family!

Ingredients for Biscoff Cookie Pie

220 g Butter (softened, unsalted)
200 g Light brown soft sugar
100 g Caster sugar
1 large Egg
1 tbsp Milk
1 1/2 tsp Vanilla extract
450 g Plain flour (all-purpose flour)
1 tsp Baking powder
1 tsp Salt
1/4 tsp Bicarbonate of soda
300 g White chocolate chips
700 g Biscoff spread
8 Biscoff biscuits
8 Biscoff sandwich biscuits
100 g Butter (softened, unsalted)
100 g Biscoff spread
200 g Icing sugar
1 1/2 tbsp Milk
8 Biscoff biscuits (for decoration)

Instructions to Create Your Pie

Prepare your 8-inch springform tin by lightly greasing the sides with butter or a baking spread. Place a circle of baking paper on the bottom, using a little butter to help it stick.
In a large mixing bowl, combine the softened butter, light brown soft sugar, and caster sugar. Mix together until creamy, about 3 minutes, preferably using an electric mixer with a paddle attachment.
Add the egg, milk, and vanilla extract to the mixture, and mix until well combined.
Next, add the plain flour, baking powder, salt, and bicarbonate of soda. Mix until just combined. If you’re using a stand mixer, make sure to scrape down the sides of the bowl to incorporate all the flour.
Fold in the white chocolate chips, mixing briefly to evenly distribute them throughout the dough.
Weigh the dough and divide it into three equal pieces. Press the first piece into the base of the prepared tin, flattening it out evenly.
Use the second piece of dough to cover the sides of the tin, making sure it’s well sealed.
Wrap the third piece in cling film or place it in an airtight container and set it aside on the kitchen counter.
For the filling, warm the Biscoff spread in the microwave for 20-30 seconds to make it pourable. Pour about one third of it into the lined tin.
Arrange half of the Biscoff biscuits in the spread, pressing them in gently.
Add another third of the Biscoff spread over the biscuits, followed by the remaining biscuits.
Pour the final third of the Biscoff spread over the top.
Place the whole tin in the freezer for one hour to firm up.
Once firm, remove from the freezer and cover the top with the third piece of cookie dough, sealing the edges well to ensure the filling is completely enclosed. Return to the freezer for another hour.
Preheat your oven to 180°C Fan/400°F/Gas Mark 6.
Bake the cookie pie in the oven for 30 minutes. It’s a good idea to place a baking tray beneath it in case any butter escapes from the springform tin.
Once baked, remove from the oven and let it cool.
After cooling, place the cookie pie in the fridge (still in the tin) for 4-5 hours or ideally overnight. This will help it set perfectly.
When ready to serve, remove it from the tin and slice it up.
To decorate with Biscoff buttercream, mix the softened butter with Biscoff until creamy. Then add icing sugar and milk, mixing until smooth. Pipe the buttercream around the edge of the cookie pie and decorate with additional Biscoff biscuits.

Tips & Variations

Experiment with Chocolate: You can replace the white chocolate chips with dark chocolate for a richer taste.
Nutty Addition: Add chopped nuts like pecans or walnuts for an extra crunch.
Gluten-Free Option: Swap the plain flour for a gluten-free flour blend for a gluten-free version.
Serving Temperature: Serve warm with a scoop of vanilla ice cream for an indulgent dessert experience.

Serving Suggestions

This Biscoff Cookie Pie is delightful on its own but pairs beautifully with:

Whipped cream
Vanilla ice cream
Fresh berries
Chocolate sauce drizzle

Conclusion

In conclusion, this Biscoff Cookie Pie is not just a dessert; it’s a celebration of flavors and textures. With its irresistible filling and delectable cookie crust, it’s bound to become a favorite among friends and family. Whether it’s for a special occasion or just a sweet craving, this pie will surely bring smiles to everyone’s faces. So, roll up your sleeves, gather your ingredients, and enjoy the process of creating this mouthwatering treat!

FAQ

Can I make this pie ahead of time?

Absolutely! This pie can be prepared a day in advance. Just keep it in the fridge and take it out to serve when needed.

How should I store leftovers?

Store any leftovers in an airtight container in a cool place. Enjoy them within 3-4 days for the best taste.

Can I freeze the Biscoff Cookie Pie?

Yes, you can freeze the pie before baking it. Just make sure to wrap it tightly in cling film and foil. When ready to bake, let it thaw in the fridge overnight before baking.

What can I use instead of Biscoff spread?

If you can’t find Biscoff spread, you can use cookie butter or a similar spread, though the flavor may vary slightly.

Delicious Biscoff Cookie Pie Recipe for Every Occasion

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

hour

Cooking time

minutes

Calories

819

kcal

Indulge in a delightful Biscoff Cookie Pie that combines creamy Biscoff spread with a buttery cookie crust and white chocolate chips!

Ingredients

220 g Butter (softened, unsalted)220 g Butter (softened, unsalted)
200 g Light brown soft sugar200 g Light brown soft sugar
100 g Caster sugar100 g Caster sugar
1 large Egg1 large Egg
1 tbsp Milk1 tbsp Milk
1 1/2 tsp Vanilla extract1 1/2 tsp Vanilla extract
450 g Plain flour (all-purpose flour)450 g Plain flour (all-purpose flour)
1 tsp Baking powder1 tsp Baking powder
1 tsp Salt1 tsp Salt
1/4 tsp Bicarbonate of soda1/4 tsp Bicarbonate of soda
300 g White chocolate chips300 g White chocolate chips
700 g Biscoff spread700 g Biscoff spread
8 Biscoff biscuits8 Biscoff biscuits
8 Biscoff sandwich biscuits8 Biscoff sandwich biscuits
100 g Butter (softened, unsalted)100 g Butter (softened, unsalted)
100 g Biscoff spread100 g Biscoff spread
200 g Icing sugar200 g Icing sugar
1 1/2 tbsp Milk1 1/2 tbsp Milk
8 Biscoff biscuits (for decoration)8 Biscoff biscuits (for decoration)

Directions

Prepare your 8-inch springform tin by lightly greasing the sides with butter or a baking spread.
Mix together the softened butter, light brown soft sugar, and caster sugar until creamy.
Add the egg, milk, and vanilla extract, and mix until well combined.
Add the plain flour, baking powder, salt, and bicarbonate of soda and mix until just combined.
Fold in the white chocolate chips.
Weigh the dough and divide it into three equal pieces.
Press the first piece into the base of the prepared tin.
Cover the sides of the tin with the second piece of dough.
Wrap the third piece in cling film and set aside.
Warm Biscoff spread in the microwave until pourable and pour into the tin.
Arrange half of the Biscoff biscuits in the spread.
Add another third of the Biscoff spread over the biscuits.
Pour the remaining Biscoff spread on top.
Freeze for one hour to firm up.
Cover the top with the third piece of dough and seal the edges.
Preheat your oven to 180°C Fan/400°F/Gas Mark 6.
Bake for 30 minutes.
Cool the pie before refrigerating for 4-5 hours or overnight.
Mix butter and Biscoff for buttercream.
Add icing sugar and milk, mix until smooth.
Pipe buttercream around the edge and decorate with Biscoff biscuits.