Frozen Biscoff Pie


3.14. It’s Pi Day! And yes, I am enough of a nerd to bring a pie today. You are talking to the girl who still carries around her TI-89 at work (Much to the dismay of my medical teams. I get a lot of crap for it, but how else are you suppose to use the natural log function!).  I’m only sad I wasn’t paying much attention last year (3.1415 for 3/14/15)…


This pie. This is one of those recipes I wouldn’t really need a reason to make. A true pie, complete with pie crust, still scares me enough that it’s only something I would think to attempt for celebrations/holidays. But combine Biscoff with anything, and I’m on board. In all honesty, I’m truly making this to take to work today for our Pi Day at work, but I can tell you the hubbs begged me to make two so he could have a piece 🙂

I’ve actually made this pie a few times. It’s a recipe from Crazy for Crust, and it’s one of the easiest desserts I’ve made. Graham cracker crust, baked for a few minutes, mix just 3 ingredients together, top, and freeze. Done. You probably could start with a pre-made graham cracker crust if you wanted, although I do think adding Biscoff into the crust is a stroke of genius.


A few tips. The crust can end up a little crumbly, so be sure to pack it into the pan. There is quite a bit of crust mixture, so I’ve found using a deep-dish pie pan works best. When mixing the filling, be sure to have the ingredients ready to go as it is easier to work quick. Also, be careful spreading out the filling as not to disturb the crust. It is pliable enough it would probably spread out into the pie on its own if you left it. Lastly, the extra whipped topping will spread further if you chill the filling a bit before adding it. I did not in the pies above, so I just have a little smaller circle.

Ahh… frozen desserts. Now that it’s light longer, I promise summer is coming! Enjoy!

(Printable Recipe)

Frozen Biscoff Pie
From Crazy for Crust

For the Crust:
2 oz. white chocolate
4 Tbsp. butter
2 Tbsp. Biscoff
2 cups graham cracker crumbs

For the Filling:
1/2 cup Biscoff
1/2 cup sweetened condensed milk
8 oz. whipped topping, divided

For the Topping Swirl:
1 oz. white chocolate
1 Tbsp. Biscoff

Preheat the oven to 350 degrees. Melt the butter in the microwave. Then add the white chocolate and Biscoff, stirring ever 15 seconds, until melted and well blended. Stir in graham cracker crumbs. Press into a 9″ pie pan. Bake for 8 minutes and cool completely before filling.

Place 1/2 cup Biscoff in a microwave-safe bowl. Have ingredients measured and ready to go. Heat for 20 seconds to allow it to soften.Reserve 1/2 cup whipped topping. Stir in sweetened condensed milk. Fold the remaining whipped topping into the Biscoff-sweetened condensed milk mixture. If it doesn’t seem to be mixing well, you can use a hand mixer here. Pour into the prepared crust. Top with reserved whipped topping. It may not reach all the way to the edges. Chill the pie first if you’d like it to cover more area.

Melt white chocolate and Biscoff together in a small microwave-safe bowl. Pour into a sealable sandwich bag and snip one corner. Pipe as desired on the top of the pie. Freeze pie for at least 4 hours or for overnight before slicing.


Oatmeal Cookie Butter Cookies

cookie butter cookies close

I am going to ask you to turn your oven on in this post. Yes… these cookies are worth every degree the temperature increases in your house. I promise!

I am a little behind the train on the Biscoff spread/Cookie Butter craze. I have not found the actual Biscoff spread here, just the Trader Joe’s Cookie Butter version, but I can tell you that the spread is definitely some addicting stuff. The first jar that made its way into our pantry disappeared via some spoons 🙂

cookie butter cookies with white chocolate chips baking
cookie butter cookies

This cookie recipe comes from the book Cookie Cravings by the cookie genius, Maria, at Two Peas and Their Pod. Maria and I seem to share a similar love of cookies, and this book is definitely on my want list. With the spices in the spread and the cinnamon in the recipe, I could absolutely see these cookies being a great holiday cookie. Nonetheless, my coworkers (as well as my husband and myself) certainly enjoyed them in the middle of July! Enjoy!

(Printable Recipe)

Oatmeal Cookie Butter Cookies
Adapted from Cookie Cravings 

3/4 cup flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp. vanilla extract
1/2 cup Cookie Butter/Biscoff Spread
1-1/2 cups old-fashioned oats
1/2 pkg. white chocolate chips

Preheat the oven to 350 degrees. 

In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside. In the bowl of a stand mixer, combine the butter and sugars. Mix until light and fluffy. Add the egg; mix well. Mix in the vanilla. Add the cookie butter and mix until combined. Mix in the flour mixture. Mix in oats and white chocolate chips until combined. If the dough still seems quite sticky, you can add a bit more flour, a couple tablespoons at a time. 

Form the cookie dough into balls and set on the baking sheet. Press down slightly. Bake for 8-10 minutes until the cookies are set and firm around the edges. Do not bake until the cookies are starting to brown. Let cool on the baking sheet for about 5 minutes. Remove and finish cooling on a wire rack. 

Yield: about 18 cookies