I think this may have been the easiest pie I’ve ever made. Adapted from my no-bake SunButter cream pie, the biggest change (aside from swapping out the SunButter for Biscoff spread, of course) is that I left out the powdered sugar since the Biscoff spread itself is so sweet already…and so, that’s all the filling consists of: Biscoff and whipped cream, whipped together. Seriously easy, and since there’s no baking required, it’s the perfect dessert to make when you have guests arriving in a couple hours, to take to a spring celebration, or even for Easter dessert this year – especially if, like us, you tend to serve desserts that are somewhat on the lighter side following your Easter meal. Or, for all you Biscoff lovers out there, make it just because! It keeps well in the refrigerator for about a week, so you don’t have to worry about leftovers…if there are any!
For the crust:
- 1 1/2 cups crushed graham crackers
- 5 Tbsp butter, melted
For the filling:
- 1 cup creamy Biscoff spread
- 1 cup heavy whipping cream
To make the crust, combine the crushed graham crackers with the melted butter. Press into a 9″ pie pan and place in the freezer for about 10 minutes to firm up.
To make the filling, first beat the whipping cream in a medium bowl until stiff peaks just being to form. Then, beat in the Biscoff spread until well-combined.
Spoon the filling into the crust and smooth the top with a rubber spatula.
Chill 2-3 hours or until set before serving. Serve with additional whipped cream on top, if desired.