Easy Cookie Butter Pie

Y’all need a quick and decadent dessert?  Look no further than this silky smooth cookie butter pie!  This recipe has all of the cheat codes – this can be a completely no bake dessert that comes together in minutes!

Jump to:

• What is Cookie Butter? 
• What is a Cookie Butter Pie? 
• Ingredients
• Equipment Needed
• How to Make Cookie Butter Pie?
• Variations/ Substitutions
• Cookie Butter Pie Storage
• Related
• Recipe

What is Cookie Butter? 

Cookie Butter starts with Speculoos cookies, a popular Belgian cookie served with coffee.  These cookies are best described as crunchy, cookie heavily spiced with cinnamon, nutmeg, mace, clove, anise seed, ginger, white pepper and cardamom.   In order to make this crunchy coffee cookie into a spread, the cookies are crushed up along with vegetable oil, flour and cane sugar.  The spread has a peanut butter-type consistency.  For a long time in the United States, you could only find cookie butter at Trader Joe’s.  Now, you can find the Lotus Biscoff spread, from the makers of our favorite Delta in flight snack in Target or Costco. 

What is a Cookie Butter Pie? 

This cookie butter pie starts with an oreo crust, is topped with a no-bake cream cheese and Cookie Butter filling and topped with whipped cream and crushed cookies.  The best part is that this recipe is low effort and high reward.  Keep reading to learn how to make this pie “no-bake” and still manage to stop people in their tracks after the first bite.  The comforting spices of the biscoff cookie could be considered more of a “fall” flavor profile, but cookie butter knows no season. 

Ingredients

• Cream Cheese. Like every good no bake recipe, this recipe relies on eight ounces of cream cheese as the base of the pie. 
• Cookie Butter/ Biscoff Spread.  Brand doesn’t matter here, just buy the kind that is readily available at your local supermarket.
• Heavy cream or store bought whipped cream.  The cream cheese layer is covered in a thick layer of whipped cream. You can either make the whipped cream from scratch or buy store bought  cool whip. I tried it both ways and both were delicious. 
• Oreo Crust.  You can make it yourself by crushing Oreos together with a pinch of salt, a little sugar and melted butter.  The crust bakes pretty quickly, in about 10 minutes. Make sure to  cool the crust completely before adding the filling.  If you’re going the store bought route, make sure the pie crust is 9 inches in diameter. 
• Topping. You can do so much here!  Crushed Cookies [Oreos or Biscoff Cookies!]. Chocolate Curls! Chocolate Chips! And even a salted caramel swirl might be great.  So many options for toppings! 

Equipment Needed

• A medium mixing bowl
• Measuring cups/spoons
• Hand mixer

If you want to make the Oreo crust, you will also need: 

• 9-inch pie pan 
• Either a Food processor or a gallon size ziploc bag and something like a rolling pin to crush cookies. 

How to Make Cookie Butter Pie?

Set out the cream cheese at least 1 hour before you start baking.  The cream cheese needs to be room temperature to blend smoothly with the cookie butter.  As a last resort, you can put the cream cheese on a microwave safe dish and microwave it at 50% power for 7-10 seconds.  Repeat that until the cream cheese is room temperature.  Do not let the cream cheese get too warm. 

If you choose to make the Oreo Cookie Crust:

• Preheat the oven to 350ºF. 
• Crush 22 Oreos into crumbs.  You can use a food processor, or put the cookies in a zip top bag and crush with a rolling pin. 
• Pour the cookie crumbs into a bowl and stir in some melted butter and a pinch of salt.  Press the cookie mixture into a 9 inch pie pan.
• Bake the cookie crust for 10 minutes and then let cool on a wire rack for 20 minutes. 

In a medium bowl, beat the cream cheese, cookie butter and powdered  with a hand mixer until it’s smooth. This might take 2-3 minutes on medium speed. Use a spatula to make sure the filling is evenly mixed. 

Pour the cookie butter batter into the cookie crust and then spread an even layer of whip cream on top of the cream cheese layer. Use the back of a spoon to create a swoop design. Refrigerate the pie for two to three hours.  

Garnish. Then add any toppings that you like. 

Variations/ Substitutions

Nut Butters: Swap out the cookie butter for a nut butter like peanut, almond or sunflower butter. This substitute only makes sense if you don’t have a nut allergy. Depending on the sugar content of the nut butter you will need to add more powdered sugar based on taste preferences. 

Swap out the crust for a Graham Cracker Crust for a more classic flavor pairing.  You can also make a Biscoff Cookie Crust the ultimate Cookie Butter  Lover. 

Cookie Butter Pie Storage

This pie will keep in the refrigerator covered for three to four days.  This pie also freezes wonderfully. You can freeze the whole pie. To freeze follow these steps:

1. Place the cold pie on a baking tray and place in a freezer uncovered for 10 minutes.  This is just enough time for the whipped cream to set so that it is easy to wrap in the next step. 
2. Cover the pie with a layer of plastic wrap, followed by a layer of aluminum foil. 
3. When you are ready to serve the pie, remove it from the freezer and thaw it in the fridge overnight.  Serve immediately

Alternatively, you can freeze individual slices.  Before step 1 above, slice the pie  and set those slices directly on a lined baking tray.  Then follow the remaining steps to prepare the slices for the freezer.  Place the individually wrapped slices in a freezer safe plastic bag.  When you’re ready to serve the individual slices, remove from the freezer and place in the fridge for an hour before you’re ready to eat. 

Related

Looking for other cookie butter recipes? Try these out:

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