Creamy No-Bake Cookie Butter Pie Recipe
This Creamy No-Bake Cookie Butter Pie is a luscious dessert featuring a smooth and rich cookie butter filling set in a buttery speculoos cookie crust. Topped with fresh whipped cream, drizzled cookie butter, and crushed cookies for a perfect balance of creamy and crunchy textures, this no-bake pie is simple to assemble and ideal for cookie butter lovers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (optional 10 minutes if baking crust)
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
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
- 2 cups prepared whipped cream (from recipe above)
- ¾ cup powdered sugar
- 1 cup prepared whipped cream (for garnish)
- Cookie butter (for garnish)
- Crushed Biscoff cookies (for garnish)
Instructions
- Prepare the Crust: Place the speculoos cookies and salt into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the mixture clumps together. Press the crust mixture firmly into the bottom and sides of a deep 9-inch pie plate. Place in the freezer while preparing the filling. Optionally, for a crispier crust, bake at 375°F (190°C) for 10 minutes and then cool.
- Make Fresh Whipped Cream: In a medium mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric hand mixer until stiff peaks form. Set aside.
- Prepare the Pie Filling: In a large mixing bowl, add cookie butter, softened cream cheese, and powdered sugar. Beat with a handheld mixer for 2-3 minutes until light and creamy. Gently fold in 2 cups of the freshly whipped cream until just combined. Cover and refrigerate the remaining whipped cream for garnish.
- Assemble the Pie: Remove the crust from the freezer and pour the pie filling into the crust. Smooth into an even layer. Refrigerate for at least 2 hours or freeze until ready to serve.
- Garnish and Serve: 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 for about 15 seconds, snip the tip, and drizzle over the pie. Coarsely crush the reserved cookies and sprinkle over the top. Serve and enjoy!
Notes
- For a firmer crust, you can bake it before adding the filling.
- Chill the pie for at least 2 hours to allow it to set properly.
- Use room temperature cream cheese for easier mixing.
- Cookie butter can be warmed slightly for easier drizzling.
- Store the pie in the refrigerator and consume within 3 days for best freshness.
Keywords: cookie butter pie, no bake pie, Biscoff dessert, creamy pie, whipped cream pie, easy dessert, no baking dessert
Find it online: https://cookwithlea.com/creamy-no-bake-cookie-butter-pie-recipe/
