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Cookie Butter Pie That Tastes Like a Giant Biscoff Hug Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 87 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Cookie Butter Pie delivers the cozy, spiced flavor of speculoos cookies in a creamy, luscious dessert. Featuring a buttery cookie crumb crust and a silky cookie butter filling whipped with cream cheese and heavy cream, it’s a no-bake pie that tastes like a giant Biscoff hug — perfect for any occasion.

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

  1. Prepare the crust: In a bowl, combine the speculoos cookie crumbs with melted unsalted butter. Mix thoroughly until the mixture resembles sandy crumbs that hold together when pressed.
  2. Chill the crust: Firmly press the crumb mixture into the bottom and up the sides of a pie dish to form an even crust layer. Place the crust in the refrigerator to chill and set for 15 minutes.
  3. Make the filling base: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add cookie butter: Blend the cookie butter into the cream cheese mixture until fully incorporated, creating a rich, flavorful filling.
  5. Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form—this means when you lift the whisk, the peaks gently hold their shape but curl over slightly.
  6. Combine filling and cream: Gently fold the whipped cream into the cookie butter mixture, taking care to maintain the light and airy texture.
  7. Assemble the pie: Pour the creamy filling into the chilled crust and smooth the top with a spatula for an even surface.
  8. Chill to set: Place the pie back in the refrigerator and chill for at least 6 hours, or preferably overnight, to allow it to fully set and flavors to meld before serving.

Notes

  • Ensure the cream cheese is softened before mixing to avoid lumps in the filling.
  • Press the crust firmly so it holds its shape when sliced.
  • For a firmer crust, you can bake it for 5 minutes at 350°F before chilling, but this is optional.
  • Use chilled heavy cream for easier whipping and better volume.
  • Store leftovers covered in the fridge for up to 3 days for optimal freshness.

Find it online: https://slsrecipes.com/cookie-butter-pie-that-tastes-like-a-giant-biscoff-hug-recipe/