Description
Indulge in this luscious Cookie Butter Pie that perfectly captures the warm, spiced flavor of Biscoff cookies. With a crunchy speculoos cookie crust and a creamy, airy cookie butter filling, this no-bake pie is an irresistible treat for cookie butter lovers seeking a giant, cozy hug of sweetness.
Ingredients
Crust
- 2 cups speculoos cookie crumbs
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cookie butter
- 1 1/2 cups heavy cream
Instructions
- Prepare the crust: Combine the speculoos cookie crumbs and melted butter in a mixing bowl until the mixture is sandy and holds together when pressed.
- Chill the crust: Firmly press the crumb mixture into the bottom and up the sides of a pie dish. Place it in the refrigerator to chill for 15 minutes to set.
- Make the filling base: Beat the softened cream cheese, powdered sugar, and vanilla extract together using a mixer until completely smooth and creamy. Then blend in the cookie butter until fully incorporated.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cookie butter mixture, being careful to keep it light and airy.
- Assemble and chill: Pour the fluffy filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight, to allow the pie to fully set before serving.
Notes
- For best texture, make sure the cream cheese is softened to room temperature.
- Use a sturdy pie dish or springform pan for easy serving.
- This pie keeps well refrigerated for up to 3 days.
- Optional garnish includes crushed speculoos cookies or a drizzle of melted cookie butter.
- Be gentle when folding in whipped cream to maintain a light, fluffy filling.
