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Totaly Biscoff Pie

Recipe By: Grace Thatcher
Year Submitted: 2016
Winner First Place


8.8 oz Biscoff cookies
5T butter

4Oz cream cheese
1C Biscoff spread
1T heavy cream
1C powdered sugar
1 1/2 C heavy cream whipped

1/4C Biscoff spread
4oz cream cheese
3/4C powdered sugar
1/4t vanilla
3/4C whipped cream

2oz Ghirradelli semi sweet chocolate
1/2T butter
1/4C heavy cream
1/2C Bischoff spread


Grind cookies in a food processor until fine crumbs and transfer to a mixing bowl. Heat butter until melted and mix in the crumbs until evenly mixed. Weigh 6oz of crumbs reserving the rest for later. Put the 6oz crumbs in a pie pan and press evenly. Place the extra crumbs on a cookie sheet in a even layer and bake with the crust. Bake at 325 for 8 minutes and let cool completely.

Put cream cheese, Biscoff and cream in a stand mixer and mix until completely smooth. Add the powdered sugar slowly until very smooth. In a separate bowl beat heavy cream to stiff peaks. Fold whipped cream into the Biscoff mix and spoon into the pie shell. Sprinkle some of the Biscoff crumbs on top of the pie. Place in refrigerator for at least 2 hours.

Beat Biscoff, cream cheese, powdered sugar and vanilla in a bowl until smooth, fold in whipped cream. Put frosting in a piping bag and pipe 8 circles evenly spaced around the outer edge of the pie.

Place chocolate and butter in a heatproof bowl and microwave in 10 second bursts until chocolate and butter are melted but the bowl is still cool. Mix well, add the Biscoff and mix well again. Heat cream the same way and mix in the chocolate mixture and make sure it is mixed very well. Put truffle mix in a shallow pan in the refrigerator until chilled and workable. Scoop into small balls and roll in the remaining crumbs and place 1 in the center each of the piped circles on the top of the pie. Serve!!