Cookie Butter Pie That Tastes Like a Giant Biscoff Hug Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
