Creamy Biscoff Pie

  • 15MINS
  • Serves 6
  • 283KCAL

Every slice of our Creamy Biscoff Pie is a right treat! We’ve taken inspiration from our light and airy Biscoff Mousse to swirl together the luxurious centre, and used Biscoff biscuit crumbs to make our moreish pie-style casing. It's the perfect dreamy dessert to 'wow' dinner guests with!

  • Special Occasion pinchofnom.com
  • Sweet Treats pinchofnom.com
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Easy Peasy Creamy Biscoff Pie pinchofnom.com
3

NutritionPer Serving

  • Calories283
  • Carbs30g
  • Protein3.4g
  • Fat16g
  • Saturates7.1g
  • Sugars18g

Creamy Biscoff Pie - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

It’s no secret that we adore Biscoff flavours. From our super popular Biscoff Cheesecake to our light and airy Biscoff Mousse, we’ll take any excuse to create a slimming-friendly dessert from everyone’s favourite caramelised biscuit. 

Our luxurious-looking Creamy Biscoff Pie might not seem like it can be slimming friendly, and yet we’ve managed to make every slice as light as 283 calories each! The biscuit crumb pie case gives every slice an irresistible crunch, while we’ve swirled together reduced-fat cream alternatives, yoghurt and Biscoff cream to make our decadent middle.

This showstopper is so impressive, we’re betting nobody around the table will be able to guess that it’s lighter in calories. Why not ‘wow’ your guests at your next special occasion with a slice? You can even turn things up a notch with a swirl of reduced-fat aerosol cream – just be sure to factor in the extra calories, if you’re counting.

What diets is this Creamy Biscoff Pie suitable for?

This Creamy Biscoff Pie recipe is suitable for vegetarian diets.

It can be made vegan as long as you swap out the following ingredients for dairy-free versions; 

  • Fat-free Greek style yoghurt

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make Creamy Biscoff Pie?

You don’t need any special ingredients to make this super simple, slimming-friendly dessert.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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To make our Creamy Biscoff Pie you’ll need a loose-bottomed flan tin like this one from Amazon.

A set of mixing bowls is a kitchen essential. They’ll come in handy for this recipe and so many others!

How many calories are in this Creamy Biscoff Pie?

There are 283 calories per portion in this Creamy Biscoff Pie, which means it falls into our Everyday Light category. 

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!

This Creamy Biscoff Pie is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Lightly grease the flan tin with a little reduced-fat spread. Blitz the biscuits in a food processor, to make fine crumbs, or crush them in a food bag by bashing them with a rolling pin. Tip the biscuit crumbs into a small mixing bowl. Melt the reduced-fat spread in a small saucepan over a very low heat or in a small bowl in the microwave on low, then pour it into the bowl of biscuit crumbs and stir to combine.

Step 1 pinchofnom.com Step 1 pinchofnom.com Step 1 pinchofnom.com

Step 2

Tip the biscuit-crumb mixture into the greased flan tin and spread it out. Using the back of a dessert spoon, press the crumbs down onto the base and up the sides of the tin to form a biscuit crumb pie case. Place in the fridge while you make the filling.

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

To make the filling, place the reduced-fat double cream alternative in a medium mixing bowl. Whisk with an electric hand whisk, on high speed, for about 2 minutes until soft peaks are formed. Take care not to over whisk the cream alternative, otherwise it will become too stiff to fold in the remaining ingredients. 

Step 3 pinchofnom.com

Step 4

Place the Biscoff spread in a small microwaveable bowl; microwave in small bursts, until melted and completely smooth and runny. Alternatively, place the small bowl in a slightly larger bowl containing boiling water and stir for about 2 minutes.

Step 4 pinchofnom.com

Step 5

Add the yoghurt, melted Biscoff spread and vanilla extract to the bowl with the whipped cream alternative. Fold in gently using a rubber spatula or large metal spoon until completely combined. Take care not to knock the air out of the mixture.

Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Scrape the filling mixture into the chilled pie case and roughly spread out. Place in the fridge for 2-3 hours, until the filling is softly set and the pie case is firm enough to slice.

Step 6 pinchofnom.com

Step 7

Carefully remove the outer ring from the flan tin. An easy way to do this is to stand a jug with a level rim upside down on the work surface and carefully place the flan tin on top of the jug, holding the sides of the tin. Gently press the tin down and the pie will be released from the outer ring. The pie will still be on the metal base of the flan tin.

Step 7 pinchofnom.com

Step 8

Place the pie on a serving plate. You can either leave the pie on the metal flan tin base, or carefully slide the pie off the base and onto the plate.

Step 9

Sprinkle the crumbled biscuit around the edge of the pie for decoration. Serve the pie alone or with a swirl of aerosol cream.

Step 9 pinchofnom.com

Creamy Biscoff Pie - Pinch of Nom Slimming Recipes

What could I serve with this Creamy Biscoff Pie?

This Creamy Biscoff Pie is the perfect showstopping dessert to end a hearty home-cooked meal (no matter how full you are, you’ll definitely want to leave room for a slice!). 

We think these slimming-friendly options will go down a storm as starter, main and side dishes:

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How do you know when Creamy Biscoff Pie is cooked?

You should chill this Creamy Biscoff Pie in the fridge until the creamy mixture is set. This will take around 2-3 hours. Don’t try and slice the pie before its chilled for a minimum of 2-3 hours – otherwise, it won’t be firm enough and you’ll have a mess on your hands!

To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and remained at that temperature for 2 minutes.

How long can you keep Creamy Biscoff Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Creamy Biscoff Pie in the fridge for approximately 1-2 days.

Can I freeze Creamy Biscoff Pie?

This Creamy Biscoff Pie isn’t suitable for freezing.

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Creamy Biscoff Pie

Our Creamy Biscoff Pie is a silky, crunchy treat! Even with a luxurious Biscoff biscuit crumb pie case, every slice is slimming friendly.
  • Prep Time
    15 MINS
  • KCals 283
  • Carbs 30G

Ingredients

For the pie case

  • 30 g reduced-fat spread plus a little extra for greasing
  • 20 Biscoff biscuits approx. 160g

For the filling

  • 100 ml reduced-fat double cream alternative
  • 100 g fat-free Greek style yoghurt
  • 80 g smooth Biscoff spread
  • 1 tsp vanilla extract

To decorate

  • 1 Biscoff biscuit crumbled

18cm (7 in) round, loose-bottomed fluted metal flan tin

Medium mixing bowl

Electric hand whisk

small mixing bowl

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Lightly grease the flan tin with a little reduced-fat spread. Blitz the biscuits in a food processor, to make fine crumbs, or crush them in a food bag by bashing them with a rolling pin. Tip the biscuit crumbs into a small mixing bowl. Melt the reduced-fat spread in a small saucepan over a very low heat or in a small bowl in the microwave on low, then pour it into the bowl of biscuit crumbs and stir to combine.
  2. Tip the biscuit-crumb mixture into the greased flan tin and spread it out. Using the back of a dessert spoon, press the crumbs down onto the base and up the sides of the tin to form a biscuit crumb pie case. Place in the fridge while you make the filling.
  3. To make the filling, place the reduced-fat double cream alternative in a medium mixing bowl. Whisk with an electric hand whisk, on high speed, for about 2 minutes until soft peaks are formed. Take care not to over whisk the cream alternative, otherwise it will become too stiff to fold in the remaining ingredients. 
  4. Place the Biscoff spread in a small microwaveable bowl; microwave in small bursts, until melted and completely smooth and runny. Alternatively, place the small bowl in a slightly larger bowl containing boiling water and stir for about 2 minutes.
  5. Add the yoghurt, melted Biscoff spread and vanilla extract to the bowl with the whipped cream alternative. Fold in gently using a rubber spatula or large metal spoon until completely combined. Take care not to knock the air out of the mixture.
  6. Scrape the filling mixture into the chilled pie case and roughly spread out. Place in the fridge for 2-3 hours, until the filling is softly set and the pie case is firm enough to slice.
  7. Carefully remove the outer ring from the flan tin. An easy way to do this is to stand a jug with a level rim upside down on the work surface and carefully place the flan tin on top of the jug, holding the sides of the tin. Gently press the tin down and the pie will be released from the outer ring. The pie will still be on the metal base of the flan tin.
  8. Place the pie on a serving plate. You can either leave the pie on the metal flan tin base, or carefully slide the pie off the base and onto the plate.
  9. Sprinkle the crumbled biscuit around the edge of the pie for decoration. Serve the pie alone or with a swirl of aerosol cream.

Looking for Slimming World Syns or Weight Watchers (WW) Points?

With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.



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Recipe notes

Tip: Make sure to chill the pie for a minimum of 2-3 hours - don't be tempted to cut it earlier, or you risk the pie case not being firm enough!
Tip: We’ve served our Creamy Biscoff Pie with an optional swirl of reduced-fat aerosol cream (12.5g). This will add an additional 24 kcal per serving.

If you’ve made Creamy Biscoff Pie and love it, let us know by tagging us!

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4 comments

See what others have to say

JoannaMonday 16th January 2023

Hi please can you advise me what can I us as a reduce fat double cream alternative for the creamy biscoff pie thank you Joanna

Reply

    HollyMonday 16th January 2023

    Hey Joanna, we use Elmlea Double Light Alternative to Cream, hope that helps!

    Reply

Joanna CunliffeSunday 15th January 2023

How do I access a folder I have created to view recipe

Reply

    HollyMonday 16th January 2023

    Hi Joanne, we have a handy guide HERE which talks though how to save and find recipes on your account, hope that helps!

    Reply

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