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This Biscoff Pie Recipe has an easy Biscoff cookie crust and a creamy cookie butter filling that makes the perfect combo – it’s a totally no bake pie recipe!

slice of pie on a white plate with biscoff crumble on top.


Easy Frozen Biscoff Pie

Don’t you just love easy pie recipes? All it takes is a few easy minutes to assemble and the freezer does the rest of the work. This is a totally no bake pie! I made the mistake of just “having a taste”. Let’s just say you won’t stop at one slice!

What is Biscoff?

Biscoff is a dessert spread that has the texture of peanut butter. It’s made from Biscoff cookies, which is a brand name for speculoos cookies. They’re crunchy with a caramelized and slightly spiced flavor. The cookies are ground into a creamy spread and sold in jars.

ingredients in biscoff pie

Ingredients Needed

  • Biscoff Cookies: I used about 30 cookies and crushed them in a food processor. You could also crush them in a plastic bag using a rolling pin.
  • Butter: unsalted butter that’s melted to bind the cookie crumbs together
  • Biscoff Spread: I’m using melted biscoff spread. You can also use generic cookie butter, sold as “Cookie Butter” at places like Trader Joe’s.
  • Sweetened condensed milk: make sure you use the regular (not low or fat-free) sweetened condensed milk. This will help the Biscoff pie set up. 
  • Whipped topping: Use any fat content cool whip.

Be sure to see the recipe card below for full ingredients & instructions!

How to make Biscoff Crust

  • Crush Biscoff cookies to a fine crumb by adding them to a large gallon-size bag and rolling over them with a rolling pin.
  • Stir crumbs and melted butter together with a fork. 
  • Press the crust mixture into a pie pan or springform pan, forming it well. Place in the refrigerator to chill while you make the filling.

How to make Biscoff Pie

  1. Whisk or use a hand mixer to mix together Biscoff cookie spread and sweetened condensed milk until stiff peaks form. 
  2. Fold the whipped topping into the sweetened condensed milk mixture.
  3. Pour the pie mixture into the prepared crust. 
  4. Sprinkle with any leftover cookie crumbs, if desired.
  5. Freeze for at least 8 hours. 
  6. Slice and serve from the freezer; keep frozen.
slice of pie on a white plate with biscoff crumble on top.

Expert Tips

  • The finer the crumb the better when crushing the cookies. You can also use a food processor.
  • Don’t use low-fat/fat-free sweetened condensed milk or the pie may not set up.
  • I like to crush some extra cookies and sprinkle them over the top of the pie.

FAQs

Why didn’t my pie set?

Your cookie butter pie did not set because it may have had less fat in the filling. Be sure to use regular sweetened condensed milk instead of a fat-free option. 

Can I use Trader Joe’s cookie butter?

Yes! Although Trader Joe’s cookie butter has a different flavor from the Biscoff spread, it still works amazingly in this cookie butter pie recipe. 

What is biscoff?

Biscoff is a little biscuit cookie made by a company called Lotus. It is a crunchy and small cookie that has a unique flavor. 

slice of pie on a white plate with biscoff crumble on top.

Frozen Biscoff Pie Recipe

4.85 from 26 votes
This Frozen Biscoff Pie has Biscoff in every bite! It’s the perfect summer dessert.
Prep Time 30 minutes
Freezing Time 8 hours
Total Time 8 hours 30 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients
 

For the Crust:

  • 2 cups Biscoff Cookie Crumbs (about 30 cookies)
  • 6 tablespoons (84g) unsalted butter , melted

For the Filling:

  • ½ cup (134g) Biscoff
  • ½ cup sweetened condensed milk
  • 8 ounces whipped topping
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Instructions

Make the Crust:

  • Crush Biscoff cookies to a fine crumb by adding them to a large gallon size bag and rolling over them with a rolling pin.
  • Stir crumbs and melted butter together with a fork. Press into a 9-inch pie plate and chill while making the filling.

Make the Filling:

  • Whisk or use a hand mixer to mix together Biscoff spread and sweetened condensed milk.
  • Fold the whipped topping into the sweetened condensed milk mixture.
  • Pour mixture into prepared crust. Sprinkle with additional cookie crumbs, if desired.
  • Freeze for at least 8 hours. Slice and serve from the freezer; keep frozen.

Recipe Video

Recipe Notes

  • The finer the crumb the better when crushing the cookies. You can also use a food processor.
  • Don’t use low fat/fat free sweetened condensed milk or the pie may not set up.
 

Recipe Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 45g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 195mg | Potassium: 206mg | Fiber: 1g | Sugar: 28g | Vitamin A: 72IU | Vitamin C: 0.5mg | Calcium: 98mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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