This Biscoff S’mores Chocolate Pie combines a buttery Biscoff cookie crust with a gooey fudge brownie filling, all topped with toasted marshmallows and crushed biscuits. It’s everything you love about a classic s’more in a delicious pie!
The rich chocolate filling comes together in just one bowl, using dark chocolate and cocoa powder for a deep, chocolatey flavor. Baked until just set, the filling is gooey and melts in your mouth. Topped with toasted marshmallows, this egg-free and dairy-optional dessert is perfect for sharing.
Why You’ll Love This Pie:
This Biscoff S’mores Chocolate Pie is the ultimate indulgence for any dessert lover. The buttery Biscoff base provides a crunchy, caramelized foundation that contrasts beautifully with the rich, fudgy chocolate filling. The filling is a decadent blend of dark chocolate and cocoa, giving it an intense, melt-in-your-mouth experience that’s simply irresistible. Topped with perfectly toasted marshmallows and a dusting of crushed Biscoff biscuits, this pie brings the classic s’mores flavor to a whole new level of sophistication. It’s also versatile, as it can be made entirely egg-free and dairy-free, making it a crowd-pleaser for any dietary preference.
Perfect Occasion:
This pie is a showstopper for any gathering where you want to impress, such as a dinner party, family get-together, or special celebration like a birthday or holiday. It’s particularly well-suited for a cozy autumn or winter evening, when the warm, gooey chocolate and toasted marshmallows evoke the nostalgic comfort of campfire s’mores. It’s also perfect for summer BBQs or picnics, offering a decadent twist on the classic treat.
Decoration Tips:
To elevate the visual appeal of your Biscoff S’mores Chocolate Pie, consider these decoration ideas:
- Marshmallow Peaks: When toasting the marshmallows, aim for a golden-brown, slightly charred effect to mimic the look of campfire-roasted marshmallows. Use a kitchen torch to create beautiful, caramelized peaks that will add texture and contrast to the pie.
- Biscoff Biscuit Crumble: After toasting the marshmallows, generously sprinkle crushed Biscoff biscuits over the top. The crumbs not only add a delightful crunch but also tie the whole dessert together, reinforcing the Biscoff theme.
- Chocolate Drizzle: For an extra touch of decadence, drizzle melted dark chocolate over the marshmallows and crushed biscuits. This adds a luxurious finish and intensifies the chocolatey goodness of the pie.
- Edible Glitter or Gold Dust: For a touch of glam, lightly dust the top of the pie with edible glitter or gold dust. This subtle shimmer will catch the light and make your dessert look even more special.
- Garnish with Fresh Berries: For a pop of color and a hint of freshness, garnish the pie with a few fresh raspberries or strawberries around the edge. The tartness of the berries pairs beautifully with the rich chocolate filling.
By incorporating these decoration tips, you’ll transform your Biscoff S’mores Chocolate Pie into a dessert that’s not only delicious but also visually stunning, making it the perfect centerpiece for any occasion!
Biscoff S’mores Chocolate Pie
Ingredients
Filling:
- 5.3 oz dark chocolate at least 50% cocoa
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ½ cup dairy or dairy-free butter
- ¼ cup Biscoff spread
- ½ cup dairy or dairy-free milk
- ½ cup dark cocoa powder
Base:
- 10.5 oz Biscoff cookies ground into fine crumbs
- 8 tbsp dairy-free or regular butter melted
Topping:
- Vegan or regular marshmallows toasted
- Crushed Biscoff cookies
Instructions
- Line and lightly grease a 7-inch round springform pan with parchment paper, and preheat your oven to 350°F.
- Mix the melted butter with the crushed Biscoff cookies, then press the mixture into the bottom of the pan. Place it in the fridge while you prepare the brownie filling.
- In a saucepan, melt the butter and sugars over low heat. Add the milk, then turn off the heat and stir in the chocolate and Biscoff spread until melted and smooth. Let the mixture cool.
- Sift the flour and cocoa powder into a large bowl.
- Pour the wet mixture into the dry ingredients and mix until well combined.
- Pour the batter over the cookie crust and bake for 20 minutes, or until the top is set.
- Top the pie with marshmallows, then return it to the oven for an additional 5 minutes.
- Let the pie cool for 15 minutes (or longer if you prefer a firmer filling).
- Toast the marshmallows using a kitchen torch, and finish by sprinkling crushed Biscoff cookies on top before serving. Enjoy!