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.
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!
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
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 slices
Ingredients
- 30 Biscoff cookies (about 1 1/2 cups)
- 3 tablespoons sugar
- 6 tablespoons (84 grams) unsalted butter
- 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
Crust:
Filling:
Directions
- Preheat the oven to 325°F (160°C).
- 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.
- 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.
- In a medium bowl, beat the heavy cream until stiff peaks form. But don’t beat it so much that it makes butter!
- 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.
- Fold the whipped cream into the filling mixture until it’s well combined. Pour into the cooled crust.
- Refrigerate and wait until it’s set or just start digging in and then cover up the evidence. Nobody has to know.
- 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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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 :)