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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.
Melissa Jo

EASY Biscoff Peanut Butter Pie

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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
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 558

Ingredients
  

Equipment

Method
 

  1. 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!
  2. Add the Biscoff crumbs to a bowl with 6 tbsp. of melted butter & a pinch of salt and mix together thoroughly.
  3. 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.
  4. Bake the crust at 350 degrees F for 8 minutes. Remove from oven and cool completely before filling the pie.
  5. Pie filling:
  6. Add softened cream cheese and the peanut butter and cookie butter to a bowl and beat until combined. (a few minutes)
  7. Then, add in the powdered sugar and beat until smooth again.
  8. Add in 1 carton of cool whip and beat until creamy.
  9. Add the pie filling into the cooled pie crust and smooth it over as even as possible.
  10. Store in the freezer or refrigerator for 30-60 minutes before decorating.
  11. 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.
  12. Heat up chocolate sauce or fudge and using a fork drizzle all over the top of the cake!
  13. 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!!!

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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

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.
 

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