Cookie Butter Pie
Cookie Butter Pie is a no-bake dessert featuring a crunchy cookie crust filled with a light and creamy cookie butter mousse, perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8.8 oz Speculoos cookies (Biscoff)
- 2 tbsp light brown sugar
- 0.25 tsp kosher salt
- 5 tbsp butter, melted
- 8 oz cream cheese, room temperature
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cookie butter (Biscoff spread)
- 8 oz Cool Whip, thawed See note
- Optional garnish – whipped cream and crushed cookies
Instructions
Preparation Steps
- Preheat the oven to 350°F.
- In a food processor or blender, crush the Speculoos cookies until they are fine crumbs.
- In a large bowl, stir together the cookie crumbs, light brown sugar, kosher salt, and melted butter until evenly mixed.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 minutes or until lightly golden. Let it cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla extract, and cookie butter together on medium-high speed for 2 minutes until light and fluffy. Fold in the Cool Whip until well combined.
- Spread the cookie butter filling into the cooled crust. Cover and chill for 3 to 4 hours or overnight.
- Garnish with whipped cream, crushed cookies, and additional cookie butter drizzle if desired. Serve chilled.
Notes
This pie is best served chilled and keeps well covered in the fridge for up to 5 days.