Cookie Butter Pie
Fix that biscoff craving and make this no bake Cookie Butter Pie with a creamy and fluffy cookie butter filling inside a biscoff cookie crust. This easy pie is ready in minutes thanks to some ready-to-use ingredients.
Servings 8
Ingredients
Biscoff Cookie Crust
- 1 package (8.8 oz) Biscoff cookies
- 4 tablespoons butter melted
Cookie Butter Cream Filling
- 1 bar (8 oz) cream cheese room temperature
- 1 cup cookie butter (also called biscoff spread or speculoos)
- 1 cup powdered sugar
- 8 ounces Cool Whip thawed
- 1 teaspoon vanilla extract
Garnish
- whipped cream (store-bought, spray can whipped cream, or homemade)
- 1/4 cup cookie butter (warmed in microwave for drizzling)
- crumbled biscoff cookies
Instructions
- Place the biscoff cookies into a food processor or blender. Pulse/process until the cookies are in fine crumbs. Add the cookie crumbs and the melted butter into a mixing bowl, and stir until combined well and the mixture resembles wet sand.1 package (8.8 oz) Biscoff cookies, 4 tablespoons butter
- Firmly press the cookie crust mixture into the bottom and up the sides of a 9- inch pie plate. Cover the pie plate with a lid, plastic wrap, or aluminum foil, and place the crust in the freezer for 1 hour to set.
- In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat together the cream cheese and cookie butter until light and fluffy.1 bar (8 oz) cream cheese, 1 cup cookie butter
- Add in the powdered sugar and beat until well combined.1 cup powdered sugar
- Add in the Cool Whip and vanilla extract and beat on low speed just until combined thoroughly.8 ounces Cool Whip, 1 teaspoon vanilla extract
- Evenly spread the cookie butter mixture into the pie crust and smooth out the top. Cover the pie with a lid or plastic wrap, and place it in the fridge for at least 4 hours, or up to overnight is even better.
- When ready to serve, garnish the entire pie (or garnish individual slices) with additional whipped cream or Cool Whip, biscoff cookie crumbles, and warmed & melted cookie butter drizzled over top. Enjoy!whipped cream, 1/4 cup cookie butter, crumbled biscoff cookies
Video
Notes
Don't Want To Use Cool Whip? Make Homemade Whipped Cream : To replace an 8 ounce tub of Cool Whip you will need to add 1.5 cups of heavy cream (or heavy whipping cream) and 1/3 cup powdered sugar into a mixing bowl. Use an electric had mixer, or the whisk attachment on a stand mixer, to beat until stiff peaks form. This takes about 4-5 minutes and be sure to start at low speed, to avoid splashing, and then increase speed as the cream thickens.