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–+ servings
A creamy EASY Biscoff Peanut Butter Pie with whipped topping and chocolate drizzle is served on a spatula, a slice lifted out. Colorful marshmallow candies brighten the background, while the pie rests on a patterned plate.

EASY Biscoff Peanut Butter Pie

I made an easy Biscoff Peanut Butter Pie that was certainly easy to make, but tasted anything BUT! Holy moly, I think this is the best dessert I have made yet, and I can NOT wait for you to make this! The funny thing is you only need 7 ingredients to make this HAPPEN! Grab yourself a package of Biscoff, cream cheese, peanut butter, and few extra ingredients and let's make this EASY No Bake Biscoff Peanut Butter Pie!
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 558 kcal

Equipment

Ingredients
  

Instructions
 

  • Add all of the cookies into a food processor and pulse until the cookies become fine crumbs. This doesn't take long! Less then a minute!
  • Add the Biscoff crumbs to a bowl with 6 tbsp. of melted butter & a pinch of salt and mix together thoroughly.
  • Press the crumbs into a 9 inch pie plate and press on the bottom and up the sides of the plate a bit. Use the back of a dry measuring cup to get it even.
  • Bake the crust at 350 degrees F for 8 minutes. Remove from oven and cool completely before filling the pie.
  • Pie filling:
  • Add softened cream cheese and the peanut butter and cookie butter to a bowl and beat until combined. (a few minutes)
  • Then, add in the powdered sugar and beat until smooth again.
  • Add in 1 carton of cool whip and beat until creamy.
  • Add the pie filling into the cooled pie crust and smooth it over as even as possible.
  • Store in the freezer or refrigerator for 30-60 minutes before decorating.
  • Decorate by adding about 1/2 a container of cool whip to the top of the pie and spread over the top leaving some of the peanut butter filling showing around the perimeter of pie.
  • Heat up chocolate sauce or fudge and using a fork drizzle all over the top of the cake!
  • Store in the freezer until ready to serve with foil tented over top. Let the pie sit out 15 minutes before serving and MAKE IT! BEST!!!

Notes

 
  • How to store: After you decorate and serve store in the freezer covered with tin foil (tent the foil so it doesn't ruin the topping of your pie). Set it on counter 10-15 minutes before serving.  
  • Cream Cheese: make sure it is room temperature before you start  
  • Cool Whip: Thaw it on the counter for about 5-10 minutes or so before you make your pie and before you decorate.  
  • No Bake: leave in the refrigerator ir freezer for an hour or more to set before decorating.
 

Nutrition

Calories: 558kcalCarbohydrates: 45gProtein: 9gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 41mgSodium: 331mgPotassium: 205mgFiber: 2gSugar: 28gVitamin A: 536IUVitamin C: 0.004mgCalcium: 41mgIron: 1mg
Keyword affordable, biscoff, chocolate, christmas cookies, creamy, dessert, easy, few ingredients, party, peanut butter, pie, quick
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