Have you ever found yourself in a dessert dilemma, torn between the craving for cookies and the desire for something more decadent? That’s where my Indulgent Biscoff Cookie Pie swoops in to save the day! This delightful creation combines the best of both worlds with a soft, chewy cookie base enriched with white chocolate chips and a luscious filling of creamy Biscoff spread, punctuated by crunchy Biscoff biscuits.
Picture this: a slice of this pie, warm and inviting, is perfect for those cozy evenings or lively gatherings. The sweet, caramel notes from the Biscoff spread not only elevate the flavor but also make this dessert a stunning centerpiece. Whether you’re hosting friends or treating yourself after a long day, this pie promises to impress. Plus, with options for gluten-free and dairy-free variants, everyone can join in on the deliciousness. Ready to indulge? Let’s dive into this decadent recipe!
Why will you love Biscoff Cookie Pie?
Irresistible Combination: Experience a delightful fusion of chewy cookie crust and creamy filling.
Decadent Indulgence: Luxuriate in the unique flavor of Biscoff spread combined with white chocolate chips.
Versatile for All: Perfect for gatherings or cozy nights, this pie suits every occasion.
Dietary Friendly: With options for gluten-free and dairy-free, everyone can enjoy.
Easy to Prepare: Whip it up quickly with straightforward instructions—perfect for busy days.
You’ll find this Biscoff Cookie Pie is not only a visual treat but also a crowd-pleaser, ensuring every bite keeps your guests coming back for more!
Biscoff Cookie Pie Ingredients
For the Cookie Base
- Butter (220g) – Use unsalted for better control over salt levels.
- Light Brown Soft Sugar (200g) – Enhances caramel notes, adding to the pie’s depth of flavor.
- Caster Sugar (100g) – Contributes to structure; feel free to substitute with granulated sugar if needed.
- Egg (1 large) – Binds ingredients; can be replaced with a milk-based substitute for an egg-free version.
- Milk (1 tbsp) – Adds moisture to the dough; substitute with plant-based milk for a dairy-free option.
- Vanilla Extract (1.5 tsp) – Adds a delightful infusion of flavor; if needed, vanilla essence works too.
- Plain Flour (450g) – Provides the essential base; swap with gluten-free flour blend for a gluten-free option.
- Baking Powder (1 tsp) – Helps achieve a soft and fluffy texture.
- Salt (1 tsp) – Enhances overall flavor.
- Bicarbonate of Soda (0.25 tsp) – Adds leavening for that perfect puffy texture.
For the Filling
- White Chocolate Chips (300g) – Adds sweetness and a creamy texture; swap with dark or milk chocolate if preferred.
- Biscoff Spread (700g) – The creamy filling that gives this Biscoff Cookie Pie its signature flavor; be mindful of dietary compatibility.
- Biscoff Biscuits (8 whole + 8 sandwich) – Provides delightful crunchy layers; if unavailable, similar cookies can be used.
For Optional Buttercream (Optional)
- Butter (100g) – Adds richness to the buttercream, enhancing overall indulgence.
- Icing Sugar (200g) – Sweetens the buttercream, making it a perfect addition.
- More Biscoff Spread (100g) – Intensifies the buttercream’s flavor for an extra indulgent touch.
How to Make Biscoff Cookie Pie
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Preheat the oven to 180°C (400°F). This ensures a perfect baking temperature for your pie from the start.
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Prepare an 8″ springform tin by greasing the sides and lining the bottom with baking paper. This will prevent the pie from sticking while also making cleanup a breeze.
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Cream together 220g of softened unsalted butter with 200g of light brown soft sugar and 100g of caster sugar using an electric mixer until fluffy and light, about 2-3 minutes.
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Blend in one large egg, 1 tbsp of milk, and 1.5 tsp of vanilla extract until all ingredients are well combined and smooth, creating a deliciously rich mixture.
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Mix in the dry ingredients: 450g of plain flour, 1 tsp of baking powder, 1 tsp of salt, and 0.25 tsp of bicarbonate of soda. Stir until no dry flour remains, aiming for a thick cookie dough.
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Fold in 300g of white chocolate chips evenly throughout the dough, ensuring every slice will be filled with that creamy goodness.
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Portion the dough into three pieces; press two pieces into the tin to form the base and sides, creating a sturdy foundation for your filling.
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Warm and pour one third of the 700g Biscoff spread into the dough-lined tin, and gently press half of the 8 whole Biscoff biscuits into it, enhancing the layers of flavor.
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Repeat by adding another third of the Biscoff spread on top, followed by the remaining biscuits, then finish with the rest of the spread, layering those delightful flavors.
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Seal the pie by spreading the remaining cookie dough over the top, ensuring all edges are well covered for a deliciously pillowy finish.
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Freeze the pie for one hour to set, then bake for 25-30 minutes until it turns lightly golden brown and the cookie crust is firm to the touch.
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Cool on a wire rack, then chill in the fridge for at least 4-5 hours or overnight before slicing. This enhances the flavors and makes for easier cutting.
Optional: Serve warm with a scoop of vanilla ice cream for an extra indulgent touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Biscoff Cookie Pie
Room Temperature: Store leftovers in an airtight container at room temperature for up to 3-4 days to maintain freshness and flavor.
Fridge: For longer freshness, refrigerate in an airtight container for up to a week. Allow it to come to room temperature before serving for the best taste.
Freezer: Freeze slices of the Biscoff Cookie Pie in an airtight container or wrapped tightly in plastic wrap for up to three months. Thaw in the fridge overnight before enjoying.
Reheating: To enjoy the pie warm, reheat slices in the microwave for 10-15 seconds or in an oven at 180°C (350°F) until warmed through.
Biscoff Cookie Pie Variations
Feel free to get creative with your Biscoff Cookie Pie! Here are some delightful variations to suit your tastes and dietary needs.
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Gluten-Free: Substitute the plain flour with a gluten-free flour blend. Add some xanthan gum for improved texture and stability in the dough.
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Dairy-Free: Swap butter and milk with plant-based alternatives like coconut oil and almond milk for a delicious dairy-free version without sacrificing flavor.
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Nutty Delight: Fold in chopped nuts like pecans or walnuts into the cookie dough for an added texture and nutty flavor that pairs beautifully with the Biscoff spread.
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Extra Sweetness: Drizzle melted chocolate or caramel over the top after baking for a decadent finish that takes indulgence to another level.
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Fruity Twist: Add a layer of fruit preserves, such as raspberry or cherry, between the Biscoff spread layers for a burst of tangy flavor.
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Cinnamon Infusion: Sprinkle a bit of cinnamon into the cookie dough for a warm, aromatic twist that perfectly complements the Biscoff’s caramel notes.
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Spicy Kick: Add a pinch of cayenne pepper or a dash of chili powder to the cookie dough for a surprising but delightful kick that enhances the sweetness.
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Mini Versions: Create individual mini pies in muffin tins for a fun, shareable dessert option that everyone will love.
Enjoy experimenting with these variations to make your Biscoff Cookie Pie uniquely yours!
Expert Tips for Biscoff Cookie Pie
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for smooth mixing and optimal flavor profile in your Biscoff Cookie Pie.
- Sugar Balance: Mixing light brown and caster sugar creates the perfect sweetness; feel free to swap white chocolate with dark or milk chocolate to suit your taste.
- Chilling Time: Don’t skip on chilling! Proper chilling enhances the texture, making your pie easier to slice and elevating the overall taste.
- Gluten-Free Option: If using gluten-free flour, consider adding xanthan gum; it helps maintain the cookie dough’s structure, ensuring a fantastic outcome.
- Buttercream Decoration: Optional but recommended—elevate your presentation with buttercream! It adds an extra layer of richness and could impress your guests.
What to Serve with Biscoff Cookie Pie?
Indulge your taste buds with a delicious feast that perfectly complements the richness of this delightful dessert.
- Vanilla Ice Cream: A classic pairing, the creamy sweetness adds a cooling contrast to the warm pie, enhancing the overall experience.
- Whipped Cream: Light and airy, whipped cream provides a lovely textural contrast, making each bite even more indulgent.
- Berries Medley: Fresh strawberries and blueberries burst with tartness that offsets the sweetness of the pie, adding brightness to your plate.
- Coffee or Espresso: A strong cup of coffee balances the sweetness with its robust flavor, perfect for an after-dinner treat.
- Chocolate Sauce: Drizzling chocolate sauce provides an extra layer of decadence, amplifying the indulgent appeal of the Biscoff Cookie Pie.
Imagine sharing this culinary masterpiece with loved ones at the table, elevating not just the meal but the moments spent together.
Make Ahead Options
These Biscoff Cookie Pie is perfect for busy home cooks looking to streamline their meal planning! You can prepare the entire pie dough and filling up to 24 hours in advance by assembling it in the springform tin, then covering tightly with plastic wrap to refrigerate. This allows the flavors to meld beautifully without compromising quality. When you’re ready to bake, simply remove the pie from the fridge, let it sit at room temperature for about 30 minutes while preheating your oven, and follow the baking instructions as usual. Your Biscoff Cookie Pie will be just as delicious and indulgent, saving you precious time when unexpected guests arrive!
Biscoff Cookie Pie Recipe FAQs
What is the best way to select Biscoff biscuits for this pie?
Absolutely! When choosing Biscoff biscuits, opt for those that are free of any visible dark spots or signs of damage. Fresh biscuits will provide the best texture and flavor. You can also explore variations, such as Biscoff cream cookies, to enhance the crunch in the filling.
How long can I store the Biscoff Cookie Pie at room temperature?
You can store your Biscoff Cookie Pie in an airtight container at room temperature for about 3-4 days. For slightly extended freshness, consider refrigerating it, which will keep it tasty for up to a week! Just allow it to reach room temperature before serving for the best flavor experience.
Can I freeze my Biscoff Cookie Pie? If so, how?
Yes, definitely! To freeze your Biscoff Cookie Pie, slice it first, making it easier to thaw later. Wrap each slice tightly in plastic wrap and then place them in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight!
What should I do if my cookie crust is too crumbly?
If you find that your cookie crust is crumbly, it’s possible that the butter wasn’t well incorporated, or perhaps you added too much flour. To troubleshoot, try adding a tablespoon or two of milk to moisten the dough, mixing gently until it comes together. This should help achieve that perfect balance between chewy and crumbly!
Are there any dietary considerations I need to be aware of with this recipe?
Very much so! The Biscoff Cookie Pie can very easily be made gluten-free by using a gluten-free flour blend, and for a dairy-free version, substitute the butter with a dairy-free alternative and use plant-based milk. Check that your Biscoff spread is compatible with your dietary needs too, as some brands can include dairy ingredients. Always read labels if you’re catering to allergies!
How should I store leftover frosting if I make the optional buttercream?
If you have leftover buttercream, store it in an airtight container in the refrigerator. It will generally keep for about 2 weeks. When ready to use it again, just give it a good mix to bring it back to its creamy consistency, and you’re good to go!
Decadent Biscoff Cookie Pie That Will Wow Your Guests
Ingredients
Equipment
Method
- Preheat the oven to 180°C (400°F).
- Prepare an 8" springform tin by greasing the sides and lining the bottom with baking paper.
- Cream together 220g of softened unsalted butter with 200g of light brown soft sugar and 100g of caster sugar using an electric mixer until fluffy and light, about 2-3 minutes.
- Blend in one large egg, 1 tbsp of milk, and 1.5 tsp of vanilla extract until well combined.
- Mix in the dry ingredients: 450g of plain flour, 1 tsp of baking powder, 1 tsp of salt, and 0.25 tsp of bicarbonate of soda. Stir until no dry flour remains.
- Fold in 300g of white chocolate chips evenly throughout the dough.
- Portion the dough into three pieces; press two pieces into the tin to form the base and sides.
- Warm and pour one third of the 700g Biscoff spread into the dough-lined tin, and gently press half of the 8 whole Biscoff biscuits into it.
- Repeat by adding another third of the Biscoff spread on top, followed by the remaining biscuits, then finish with the rest of the spread.
- Seal the pie by spreading the remaining cookie dough over the top.
- Freeze the pie for one hour to set, then bake for 25-30 minutes until lightly golden brown.
- Cool on a wire rack, then chill in the fridge for at least 4-5 hours or overnight before slicing.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent touch!