Cookie Butter Pie That Tastes Like a Giant Biscoff Hug Recipe

Introduction

This Cookie Butter Pie is a creamy, dreamy treat that tastes like a giant Biscoff hug. With a crunchy cookie crust and a luscious cookie butter filling, it’s perfect for any dessert lover craving something rich and comforting.

Ingredients

• 2 cups speculoos cookie crumbs (or graham cracker crumbs)
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cookie butter (speculoos spread)
• 1 1/2 cups heavy cream, whipped to soft peaks
• Optional toppings: warmed cookie butter drizzle, crushed cookies, or melted chocolate

Instructions

1. Step 1: Mix cookie crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch pie dish. Chill the crust in the refrigerator for 15 minutes.
2. Step 2: Beat cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add the cookie butter and continue beating until the mixture is glossy and fully combined.
3. Step 3: In a cold bowl, whip the heavy cream to soft peaks. Fold one scoop of whipped cream into the cookie butter mixture to loosen it, then gently fold in the remaining whipped cream until the filling is fluffy.
4. Step 4: Spoon the filling into the chilled crust and smooth the top. Tap the pie gently to release any air bubbles. Cover and chill for at least 6 hours or overnight to set.
5. Step 5: Before serving, drizzle warmed cookie butter or melted chocolate on top and sprinkle with crushed cookies if desired. For clean slices, use a warm knife to cut the pie.

Tips & Variations

• For a dairy-free option, substitute cream cheese and heavy cream with coconut-based alternatives; whip coconut cream until stiff peaks form.
• Adding a pinch of cinnamon to the crust mixture enhances the warm, spiced flavor of the cookie crumbs.
• If you prefer a firmer pie, fold in a bit of softened cream cheese after whipping the cream to stabilize the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, bring to room temperature for about 10 minutes before serving. Leftovers can be carefully wrapped and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of cookie crumbs?

Yes, you can pulse speculoos or graham crackers in a food processor to make your own crumbs. Just make sure they are finely ground for the best crust texture.

What’s the best way to get soft peaks when whipping cream?

Use a chilled bowl and beaters, and whip the cream on medium speed. Stop as soon as the cream forms soft, billowy peaks that gently hold their shape but still fold easily.

Cookie Butter Pie That Tastes Like a Giant Biscoff Hug Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

This Cookie Butter Pie is a luscious no-bake dessert that combines the warm, spiced flavor of speculoos cookie butter with a creamy, dreamy filling atop a buttery cookie crumb crust. It’s like a giant Biscoff hug in pie form, perfect for satisfying your sweet tooth without turning on the oven.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 2 cups speculoos cookie crumbs (or graham cracker crumbs)
• 1/2 cup unsalted butter, melted
• Pinch of salt

For the Filling

• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cookie butter (speculoos spread)
• 1 1/2 cups heavy cream, whipped to soft peaks

Optional Toppings

• Warmed cookie butter drizzle
• Crushed cookies
• Melted chocolate

Instructions

1. Make the crust: In a bowl, combine the speculoos cookie crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press this firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill for 15 minutes, allowing it to set.
2. Prepare the filling base: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
3. Add cookie butter: Incorporate the cookie butter into the cream cheese mixture and beat until the mixture becomes glossy and fully combined, enhancing the flavor and texture.
4. Whip heavy cream: In a cold bowl, whip the heavy cream until soft peaks form. Fold a scoop of the whipped cream into the cookie butter mixture to lighten it, then gently fold in the remaining whipped cream until the filling is fluffy and well blended.
5. Assemble the pie: Spoon the prepared filling into the chilled crust, smoothing the top evenly. Tap the pie gently to release any trapped air bubbles. Cover and refrigerate for at least 6 hours or overnight to allow the pie to set properly.
6. Serve and garnish: Before serving, drizzle warmed cookie butter or melted chocolate over the top and sprinkle with crushed cookies for extra texture and flavor. For neat slices, use a warm knife to cut the pie into wedges.

Notes

• For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
• Use a warm knife by running it under hot water and wiping dry between slices for clean cuts.
• The pie benefits from chilling overnight to enhance flavor melding and texture.
• You can substitute graham cracker crumbs if speculoos crumbs are unavailable.
• Store any leftovers covered in the refrigerator for up to 3 days.

Keywords: cookie butter pie, speculoos pie, no bake pie, creamy pie, Biscoff dessert, holiday dessert, easy pie recipe