Cookie butter pie is an incredibly easy and delicious no-bake pie recipe. It has a buttery, spiced cookie crust filled with a whipped, creamy cookie butter mousse!
If you love the flavors in this Biscoff cookie butter pie, try my recipe for stuffed Biscoff cookies next!
Cookie Butter, Biscoff, Speculoos spread… Whatever you call it, we all know it’s delicious. It tastes a little like graham crackers and a little like gingersnaps; it’s a delicious cookie that also comes in a spread! I’ve added a whole lot of cookie butter into this creamy, easy pie, and you’ll definitely be going back for seconds.
This homemade (almost) no-bake cookie butter pie is a stunner. It is guaranteed to get you rave reviews and requests for the recipe. I am telling you, it’s always the simplest desserts that are the best. And yes, you can absolutely make this with peanut butter instead of cookie butter, like my Butterfinger pie!
Why Cookie Butter Pie Is a Favorite Pie Recipe
- Barely any baking. I do recommend that you blind bake the cookie crust for this pie. It firms it up and makes a sturdier base for the smooth, creamy no-bake cookie butter pie filling.
- Rich Biscoff flavor. Cookie butter blends the flavors of caramelized brown sugar with warm spices, like cinnamon. There’s really nothing like it, and this creamy pie recipe is chock-full of it!
- The ultimate make-ahead dessert. No oven means this pie needs a few hours to chill in the fridge. I love making it the night before a holiday or special occasion. It firms up beautifully overnight, and the flavors are even better.
Ingredients You Will Need
This Biscoff cookie butter pie recipe uses simple ingredients that, apart from maybe the cookie butter, are likely already in your pantry! Scroll to the recipe card at the bottom of the post for the full recipe with measurements.
Cookie Crust
- Speculoos cookies – These are also known as Biscoff cookies (yep, the kind you get on the airplane!) You will crush these cookies up for the crust of your pie. If you can’t find them, you can use graham crackers for a graham cracker crust. Just add a teaspoon of cinnamon to the mixture!
- Light Brown Sugar – This is really to sweeten the crust as much as it helps to bind the ingredients and make the crust less crumbly.
- Melted Butter – I prefer using salted butter in this recipe, but unsalted works great, too.
Cookie Butter Pie Filling
- Cream Cheese – At room temperature. Keeping it soft helps it mix smoothly with no lumps.
- Powdered Sugar – Ensures a silky-smooth pie filling. Granulated sugar might make it grainy. If you only have white sugar, blitz it in the food processor or a high-powered blender to make a fine powder.
- Vanilla Extract – Or an equal amount of vanilla paste, but please, avoid imitation!
- Cookie Butter – A.K.A. Biscoff spread. The Trader Joe’s version is called Cookie Butter, and it’s delicious. Biscoff spread is nearly identical, so get whatever is convenient. It won’t affect the taste at all.
- Cool Whip – Thawed. You can also use homemade whipped cream instead, if you prefer.
What Is Cookie Butter?
In case you’ve never tasted it before, cookie butter is a sweet, spiced spread made from speculoos cookies. The texture is thick and creamy, very similar to peanut butter or Nutella. Lotus Biscoff is the brand name, but you’ll find the Trader Joe’s version and others in stores.
How to Make Cookie Butter Pie
- Make the crust. First, in a food processor or blender, crush the Biscoff cookies into a fine crumb. Stir them together with the brown sugar, salt, and melted butter until evenly mixed.
- Bake the crust. Press the crust into the bottom and up the sides of a 9-inch pie plate. Bake the crust in a 350ºF oven for 8 minutes, or until lightly golden. Afterward, allow the pie crust to cool completely before moving on to making the filling.
- Make the pie filling. In the bowl of your stand mixer, beat the cream cheese, powdered sugar, vanilla, and cookie butter until light and fluffy. Next, fold in the Cool Whip (or homemade whipped cream) so the filling has a mousse-like texture.
- Assemble and refrigerate the pie. Now, spread the cookie butter filling into the cooled pie crust. Cover and chill your Biscoff pie for 3-4 hours, or overnight.
- Serve. Garnish with whipped cream, crushed cookies, and drizzled cookie butter if desired. Serve chilled.
How to Decorate Cookie Butter Pie
You can simply serve this pie as-is or make it pretty with garnishes. Here are some ideas:
- Dollop on or pipe some whipped cream swirls around the edges. You can also use Cool Whip for this too! You could even cover the entire top of the pie with whipped cream.
- Crush up some extra cookies and sprinkle the cookie crumbs on top.
- Break the cookies into bigger pieces and press them into the edges.
- Heat extra Biscoff or Cookie Butter spread in the microwave and drizzle it on top. It’s easier to drizzle when it’s warm. You could also drizzle the pie with microwave caramel sauce.
Frequently Asked Questions
Yes! This pie requires chilling time, so it’s actually better to make it ahead. Prepare the pie the night before, cover, and keep it in the fridge. This is especially helpful around the holidays when the kitchen is extra busy!
Yes. You can substitute shelf-stable peanut butter for cookie butter to make a peanut butter pie. Nutella is another good alternative.
You can make the pie filling with homemade whipped cream instead of Cool Whip. Start with cold heavy cream and whip it into stiff peaks, then fold it into the filling as directed.
If you’re using homemade whipped cream, it could be that it was overwhipped or not whipped into stiff peaks. If your cookie butter pie filling doesn’t set up even after a few hours in the fridge, try leaving it in overnight. If it’s still too soft for your liking, pop the pie into the freezer 15-20 minutes before serving to help it firm up.
How to Store
- This cookie pie needs to be kept in the fridge. Cover it with cling wrap and store airtight in the refrigerator for up to 5 days.
- You can freeze cookie butter pie for up to 30 days for best freshness. Thaw it in the refrigerator overnight, or even enjoy it frozen!
More No-Bake Pie Recipes
Cookie Butter Pie
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 8 minutes
- Total Time: 3 hours 28 minutes
- Yield: serves 10 1x
- Category: Pie
- Method: Bake and No Bake
- Cuisine: American
Description
Cookie Butter, Biscoff, Speculoos spread… Whatever you call it, we all know it’s delicious! I’ve added a whole lot of sweet, spiced cookie butter into this creamy, easy cookie butter pie recipe. It’s an almost no-bake dessert, apart from quickly par-baking the crust.
Ingredients
- 1 (8.8- ounce) package Speculoos cookies (Biscoff)
- 2 tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- 5 tablespoons butter, melted
- 1 (8- ounce) package cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cookie butter (Biscoff spread)
- 1 (8- ounce) container Cool Whip, thawed (*see note)
- Optional garnish – whipped cream and crushed cookies
Instructions
- Make the crust: Preheat the oven to 350°F.
- In a food processor or blender, crush the cookies until they are a fine crumb.
- In a large bowl stir together the crumbs, brown sugar, 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. Allow the pie crust to cool completely.
- Make the filling: In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese, powdered sugar, vanilla, and cookie butter together on medium-high speed for 2 minutes until light and fluffy. Fold in the Cool Whip until evenly incorporated.
- Spread the cookie butter mixture into the cooled pie crust. Cover and chill for 3 – 4 hours, or overnight.
- Garnish with whipped cream, crushed cookies, and drizzled cookie butter if desired. Serve chilled.
Notes
- *You can also use 2 cups of homemade whipped cream in place of the Cool Whip if desired.
- Store airtight in the refrigerator for up to 5 days.
- Freeze airtight for up to 30 days for best freshness. Thaw in the refrigerator overnight.
This recipes deserves so many more ratings! Made this for Easter after family had something similar at a restaurant on a vacation, and it was a huge hit. Thanks!
So good! It’s always a risk trying a recipe with so few reviews, but this was a SMASH for my Friendsgiving. I am making it again for my family as we speak! 10/10
So good! I made this for my husband and I to enjoy as our ‘sweet treat’ throughout the week. We both loved it, and it was as good on Day 5 as it was on Day 1 (just kept it covered in the fridge).
A coworker brought this cookie butter pie to our company holiday party and MY GOODNESS was it ever a hit! She had to share the link to this recipe via email to everyone who attended because there was not one person who ate it that didn’t ask for it! Now it’s my turn to make this for a friend’s holiday party & I can’t wait! If you are looking for your dish to be the most enjoyed at any gathering, make this!
Thank you for the recipe 🙂