This post may contain affiliate links. Please see my disclosure policy
Quick reminder about the giveaway going on – don’t miss your chance to win a gift certificate to a store with fun kitchen stuff!
I can not say enough about this pie. I think most of you have tried Biscoff Spread, and know how good it is. Well, turning it into a mousse is just about the best thing you can do with it. Then you mix it with some chocolate whipped cream, and I am in heaven!
I made this into a full pie, as well as a few individual tarts. I gave the full pie to some friends, and it got rave reviews. He tried some right away, but had to get to football practice. While there he told me he wasn’t having dinner that night, he was just going to eat the pie. I mean really, it is that good! I can’t post this recipe fast enough for them!
I had left over crust from when I made these Apple Bars, so that is what I used. But regular pie crust would be perfect, or even a graham cracker crust would be great. Oh wait! A Biscoff cookie crust would make this over the top! Heck, you don’t even need a crust. Just layer everything in a bowl, and call it good.
Biscoff Mousse Cream Pie
Ingredients
Biscoff Mouse (from In Katrina's Kitchen):
- 4 oz cream cheese
- 1/2 cup Biscoff Spread
- 1 Tablespoon milk
- 1 cup powdered sugar
- 1 (8 oz) container cool whip
Chocolate Whipped Cream:
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups heavy whipping cream
Whipped Cream
- 4 Biscoff Cookies, crushed (optional garnish)
Instructions
- First make the Chocolate Whipped Cream. Sift together the powdered sugar and cocoa powder. In the bowl for an electric mixer whisk the heavy whipping cream for a few minutes, until it starts to thicken.
- Slowly add in the powdered sugar mixture, and continue to beat until it forms stiff peaks.
- Spread the whipped cream into the bottom of the baked pie shell. Place in the fridge for at least 30 minutes.
- Meanwhile, prepare the mousse. In the bowl of an electric mixer combine cream cheese, Biscoff, and milk. Beat until smooth.
- Slowly add the powdered sugar, and mix until fully incorporated.
- Using a spatula, fold in the cool whip.
- Spread mouse over the chocolate cream.
- Top with additional whipped cream.
- Garnish with crushed Biscoff cookies.
- Let sit in the fridge for 2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to face plant into this.
Oh my gosh does this look delicious!! This is one treat I need in my life, like right now!!!
This sounds just lovely, Erin – I could go for some right now. =)
Oh MAN!! Erin, you’ve done it again. 🙂 Need to buy more Biscoff, stat!
This makes me so very happy. What would we do without Biscoff?!
I’m so so happy you loved it! xoxo- K
This looks soooo good! I love Biscoff!
LOVE these, Erin! Especially in individual form!
I love your little pie pans! Super cute. And I’ve made something very similar. Just used Biscoff in place of peanut butter in a pie. So good! I’m sure these are amazing. 🙂
This pie looks absolutely divine!