Biscoff Cookie Pie
A decadent deep-dish cookie pie featuring a golden speculoos-infused dough and a molten Biscoff spread center.
Ingredients
Scale
- 200g Unsalted Butter
- 150g Light Brown Sugar
- 100g Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 400g All-Purpose Flour
- 1 tbsp Cornstarch
- 1 tsp Baking Soda
- 250g Biscoff Spread
- 100g Biscoff Biscuits
- 150g White Chocolate Chips
Instructions
- Preheat oven to 180°C and line a 9-inch tin with parchment paper.
- Cream butter and sugars until fluffy, then beat in eggs and vanilla.
- Fold in flour, cornstarch, and baking soda until a dough forms. Stir in crushed biscuits and white chocolate chips.
- Press two-thirds of the dough into the tin, forming a base and sides.
- Spread the Biscoff butter into the center.
- Cover with the remaining dough, sealing the edges firmly.
- Bake for 30 minutes until golden brown.
- Cool in the tin for at least 1 hour before slicing.
Notes
- Use cold spread for the filling to keep it thick.
- Do not overbake to ensure a gooey center.
- Wait for the pie to cool completely for clean slices.
Find it online: https://dishmio.com/biscoff-cookie-pie/