Biscoff Cream Pie ~ Easy and Delicious!

Biscoff Cream Pie | Zim on a Whim

In the way Nutella took the country by storm, I believe Biscoff Spread is headed in the same direction. Have you heard of this delightful creation? It’s a creamy spread (like a peanut butter) but it’s made from Lotus’ Biscoff cookies! Europeans have been enjoying these cookies with their coffee for years, but I have only tasted them recently. They are nice and crisp with a bit of cinnamon. They taste like a graham crackers for adults! So you can only imagine how wonderful the spread is on bagels, toast, apples…you name it!

biscoff spread

I decided to create something with the Biscoff spread and I wanted to use a little of the cookies in this recipe as well. I felt like making a no-bake pie so of course it was easy! You’ll find you can whip this up in no time…just leave a couple hours aside so it sets up in the fridge…

Biscoff Cream Pie | Zim on a Whim

I’d like to thank Miki for her post on Chocolate Snack Cake with Biscoff Buttercream which brought me Biscoff Spread Awareness! I think we need a month for that…what do you think?

I’m ready to see what else I can come up with using this spread. My addiction has only just begun…

Biscoff Cream Pie | Zim on a Whim

Biscoff Cream Pie
by Zim on a Whim

Ingredients:
1 chocolate (Oreo) pre-made pie crust
1 small package instant vanilla pudding (3-4 oz.)
1 cup milk
1/2 cup Biscoff spread, melted
8 oz. tub of Cool Whip topping, thawed
A handful of crushed Biscoff cookies for decoration (and a little crunch)

Directions:
In a large bowl, add in the instant vanilla pudding and the milk.

Measure 1/2 cup of the Biscoff spread into a small microwaveable bowl and melt it in the microwave for 1 minute on medium power. Add the melted spread to the vanilla pudding and milk.

Using a hand mixer, mix the pudding, milk, and spread until well combined. Fold in the thawed Cool Whip with a spoon until well combined. (You can use the hand mixer again for this if you prefer, but do it quickly and don’t overmix.)

Pour into the pie crust.

Take a few of the Biscoff cookies and put them in a resealable bag. Using a rolling pin, crush up the cookies into crumbs. (This can also be done in a food processor but I didn’t want to have to clean mine.) Sprinkle the crushed cookies on top of the pie.

Chill for about 2 hours in the refrigerator, and then dive in!

I hope you enjoy this as much as we do!
Micha

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6 thoughts on “Biscoff Cream Pie ~ Easy and Delicious!

  1. I was a huge fan of the Nutella craze and I definitely agree that biscoff spread (or Trader Joe’s cookie butter) is having it’s own moment now. This no-bake pie sounds awesome!

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