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  • Chelsea Price

Biscoff Mud Pie

A decadent chocolate pie filled with Biscoff cookie butter and topped with Biscoff cookies


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Like it or not, we are a baking family. There are some days that we are in the kitchen together all day long. As I create recipes my children play by my side often also creating their own messes or assisting me in creating mine. It is truly my favorite thing. As a family that exists in the kitchen we look forward to all the food holidays, and National Pie Day was no exception.


I took to Instagram and asked what kind of pie they wanted to see me create. Chocolate and fruit tied but somehow a chocolate pie seemed to be more interesting and exciting. I mean, its chocolate, how could it not. ( if a fruit pie is more your speed I have a Brown Butter Apple Pie and a Bourbon Cherry Pie that are both amazingly delicious.)


I knew I wanted this pie to be a baked super gooey pie. It needed to be decadent and have levels of flavor. Enter the Biscoff Mud Pie.


"Things that really matter are things that gold can't buy, so lets have another cup o' coffee and lets have another slice o' pie" - Irving Berlin




It all starts with good quality chocolate. I love to use Ghirardelli's 60% chocolate bar. Break this up into chunks and place in a microwave safe bowl. Add a couple table spoons of heavy cream and nuke it. Melting chocolate this way is easy and convenient. Just warm it for 30 seconds at a time stirring in between till nice an smooth.


Once chocolate is melted add in condensed milk and eggs. This is going to create a custard like filling. A cross between a flourless cake and a brownie and encased in crispy pie crust.


Now, I didn't want this pie to be a one flavor wonder. I'm a strong believer that if you are going to eat a dessert, it better be exciting. One way to achieve that is to have combinations of flavors and textures. So, I added chunky Biscoff cookie butter to the batter and intentionally added cinnamon and a little nutmeg to really bring those flavors out. As always a good amount of salt was also added to really round out the sweetness. Because heaven knows this pie is sweet. Now that all of this is working together the last touch was to add some Biscoff cookies on top to add another layer of crunch.


Now, I test my recipes over and over again. Because it is important to me that you are able to achieve the melt into a puddle moment when you bake in your own kitchen. So when I tell you this pie is DElicious, I am not exaggerating. It is decadent, it is crispy, it is gooey and dense and all the things you'd want in a mud pie.


So lets get to the recipe so you can enjoy it to.





 
Biscoff Mud Pie Recipe
 

Ingredients:

4 oz Ghirardelli 60% chocolate bar

2 TBSP heavy cream

1 can sweetened condensed milk

2 eggs

1/4 c Rodelle Cocoa Powder

1/2 c chunky Biscoff Cookie Butter

3/4 tsp salt

1 tsp cinnamon

Lotus biscoff cookies

pie crust - here is a link to my favorite super flakey crust


Method:

Preheat oven to 350 f (180 c) Start by adding chopped chocolate and heavy whipping cream to a microwave safe bowl. Melt in microwave for 30 second intervals stirring in between each time till smooth. Add in sweetened condensed milk, cookie butter and eggs. Mix well. Next add in cocoa powder, salt and cinnamon and give one last really good mix before adding to your pie crust. Top with 5-6 biscoff cookies and then bake in the oven for 40-45 minutes. To make sure your pie is baked the outer edge should look firm while the center will be a little giggly. Let set at room temp for an hour before serving. Enjoy

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