A no-fuss Biscoff pie with a buttery cookie crust and a creamy cookie butter filling. Just a few minutes of baking for the crust, then chill and serve.
I took the peanut butter pie I've made forever and gave it a Biscoff makeover. It was SO easy and so good. If you love Biscoff, save this one!
Ingredients
Crust:
- 28 Biscoff cookies (plus 4 more for topping)
- 5 tbsp melted butter
Filling:
- 8 oz cream cheese, softened
- ¾ cup Lotus Biscoff cookie butter
- ½ cup powdered sugar
- 1 tsp vanilla
- Pinch of salt
- 8 oz Cool Whip
Instructions
- Crush 28 cookies finely and mix with the melted butter. Press into a 9-inch pie plate.
- Bake at 350°F for 8–10 minutes, then cool completely.
- Beat the cream cheese until smooth. Add the cookie butter, powdered sugar, vanilla, and salt and mix until creamy.
- Fold in the Cool Whip, then spread into the cooled crust.
- Crush the remaining 4 cookies and sprinkle over the top.
- Refrigerate at least 4 hours before serving.
