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Creamy No-Bake Cookie Butter Pie Recipe

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4.8 from 108 reviews

This creamy no-bake cookie butter pie is a simple yet impressive dessert perfect for warm weather gatherings. Combining the spiced, gingerbread-like flavor of cookie butter with cream cheese and homemade whipped cream, all nestled in a buttery Biscoff cookie crust, this pie requires no baking and offers a rich, irresistible taste and smooth texture.

Ingredients

Biscoff Cookie Crust

  • 1 (8.8 ounce) package speculoos cookies - such as Biscoff, reserve 3 cookies for garnish
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter - melted

Fresh Whipped Cream

  • 1 ½ cups heavy whipping cream
  • 3 tablespoons powdered sugar (or granulated sugar)
  • 1 teaspoon pure vanilla extract

Cookie Butter Pie Filling

  • 1 cup cookie butter - like Biscoff
  • 8 ounces cream cheese - softened
  • ¾ cup powdered sugar
  • 2 cups prepared whipped cream (from above recipe)
  • 1 cup prepared whipped cream - for garnish
  • Cookie butter - for garnish
  • Crushed Biscoff cookies - for garnish

Instructions

  1. Prepare the Crust: Place the Biscoff cookies and salt in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the mixture clumps together. Press this crust mixture evenly into the bottom and sides of a deep 9-inch pie plate. Place the crust in the freezer while you prepare the filling. (Optionally, bake crust at 375°F for 10 minutes and cool for a crispier texture.)
  2. Make Whipped Cream: In a medium mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric hand mixer, beat until stiff peaks form. Set aside, reserving 1 cup for garnish.
  3. Make Pie Filling: In a large mixing bowl, beat together the cookie butter, softened cream cheese, and powdered sugar with a handheld mixer for 2-3 minutes until light and creamy. Gently fold in 2 cups of the freshly whipped cream until fully combined. Cover and refrigerate any remaining whipped cream.
  4. Assemble the Pie: Remove the crust from the freezer and pour the pie filling into the crust. Smooth the filling into an even layer. Refrigerate the pie for at least 2 hours or freeze until ready to serve.
  5. Garnish and Serve: Before serving, transfer the reserved whipped cream to a piping bag fitted with a round or star tip and pipe dollops around the pie’s edge. Warm a small amount of cookie butter in a zip-top plastic bag in the microwave for about 15 seconds, snip a tip of the bag, and drizzle the melted cookie butter over the pie. Finally, sprinkle coarsely crushed reserved Biscoff cookies on top. Enjoy!

Notes

  • For a crispier crust, bake the crust at 375°F for 10 minutes before filling.
  • Thawed Cool Whip can replace homemade whipped cream in the filling if preferred.
  • To make a peanut butter pie, substitute peanut butter for cookie butter.
  • Mascarpone cheese can be used in place of cream cheese for a richer filling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months.
  • Make the pie up to a week in advance and store it frozen; garnish just before serving.
  • Keep pie refrigerated for best texture; it can sit out at room temperature for up to one hour before serving.

Find it online: https://alinacooks.com/creamy-no-bake-cookie-butter-pie-recipe/