This simple Cookie Butter Pie made with Biscoff spread is a creamy-dreamy slice of fabulous.
And be sure to read past the recipe for your chance to win a year's worth of Biscoff fabulousness.
When I was asked to create a fun recipe by my friends at the Biscoff company, I was super excited. I immediately thought of our favorite pie from a small diner in the town my parents live in. The Peanut Butter Pie at The Bluebonnet Cafe in Marble Falls, Texas leaves me deliriously happy with every bite. And I'm pretty sure I've replicated that sensation in the form of this Cookie Butter Pie with the Biscoff spread. I may even like this more!
The one major change I made to the idea behind this pie is the chocolate drizzle on top. While the Bluebonnet's peanut butter version is served with a hot fudge sauce, I wanted this to have a texture to the top. And I LOVE the slight crunch you get when biting into that hardened chocolate criss-cross topping.
Once my box with the above arrived, I may or may not have locked myself into the pantry...alone with a jar of Biscoff and a spoon. It's crazy good, y'all. We also like to dip apple slices in it, or enjoy it on our morning toast. Biscoff Spread is a fun, spreadable European treat made from Biscoff Cookies. I love that it doesn't contain nuts, either...I can share it with my kids' friends without allergy worries. This spread is made in Belgium and is all-natural, preservative free and made without genetically modified ingredients or artificial colors. That's AWESOME!
Looking for where to buy this fabulous product? Click here for a list of retailers.
To make this pie, you'll need:
CRUST:
25 Oreo cookies, crushed
4 tablespoons butter, melted
FILLING:
1 8oz. package cream cheese, softened
1/2 cup creamy Biscoff spread
1 cup cold milk
1 pkg. (3.4oz.) instant vanilla pudding
8 oz. container Cool Whip, thawed
CHOCOLATE DRIZZLE:
3/4 cup chocolate chips
DIRECTIONS:
Combine Oreos and butter in a food processor until they reach a fine crumb texture. Press mixture into a 9 inch pie plate. Bake at 400 for 5 minutes and allow to cool completely. Mix cream cheese and Biscoff until creamy. Add in milk and pudding mix and beat with mixer for two minutes. Fold in Cool Whip until incorporated. Melt chocolate chips and drizzle on top of pie {see my melting trick below}. Refrigerate overnight.
One trick I use to make the criss-cross drizzle is a zip top bag. Add your chocolate chips to the bag and place it in a measuring cup that's microwave safe. Microwave for a minute at 50% power and stir. Continue this until the chips are melted.
Pull the bag out of the cup and snip off the tip of the end to squeeze the melted chocolate out of.
Prints in both 3x5 and 4x6 sizes.
Want a few more Biscoff recipes? Check out my Biscoff board on Pinterest:
How about even MORE Biscoff awesomeness?
Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products! YUM!
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.
