Smooth and velvety cookie butter cream filling in a buttery Biscoff cookie crust!
Whoever invented cookie butter is not only a genius, but also a God. Seriously, there’s truly nothing like it, and it’s so incredibly divine. It’s quickly become one of my favorite ingredients to incorporate into desserts because of its unique flavor and sweetness.
Cookie butter (aka, Speculoos spread or Biscoff spread) is basically a spread made of spiced shortbread cookies that have a deep caramel-like flavor. It has a texture very similar to creamy peanut butter, but the flavor is SO totally different. It tastes kinda like gingerbread, but the ginger flavor isn’t quite as harsh–it’s sweeter and BEYOND heavenly. I mean, how can anyone say no to creamified cookies in a jar?
Over the years, I’ve experimented with this glorious spread by making various cookies, whoopie pies, pizookies, and even granola. Surprisingly though, I still hadn’t made a pie dedicated to cookie butter. So this week, I decided it was FINALLY time…
This is definitely one of those pies you’re not gonna want to share. At least, it was for me…
EVERY SINGLE BITE of this pie was pure bliss. It was smooth, creamy, and contained just the perfect amount of cookie butter flavor–not too overwhelmingly sweet whatsoever. The texture is also so very similar to cheesecake–firm, yet soft and creamy. It was truly everything I’d hoped it would be.
Since the pie filling was made with Biscoff spread, it was obvious that the crust HAD to be made with Biscoff cookies. I mean, there was no way I could use boring ol’ graham crackers! And let me tell you, as someone who doesn’t pay too much attention to the pie crusts in pies, I was absolutely flabbergasted by how buttery and flavorful the crust was. I think I forgot how exquisite Biscoff cookies are. They may look like simple shortbread cookies, but the flavor is so rich and buttery. So I’m sure you can imagine just how phenomenal they tasted once they were crushed up with some butter and brown sugar. It’s honestly the most delicious no-bake crust I’ve ever had in my life. I don’t even think I can go back to plain graham cracker crusts after experiencing such a flavor rush!
Did I mention this pie is no-bake?
That’s right! No oven is required, and it’s super simple to throw together. In fact the filling only requires 5 ingredients. First, white chocolate chips are melted with some cookie butter in the microwave until smooth. Then the mixture is combined with some cream cheese. And finally, freshly-whipped cream is folded in!
See? Easy as PIE!
Of course, the only difficult part is waiting for the pie to set and firm up for a few hours before digging in!
To prettify my pie, I added more whipped cream to the top along with some extra Biscoff cookies. And because there’s no such thing as too much cookie butter, I also “Jackson Pollocked” some warmed cookie butter all over the pie.
Like I mentioned earlier, this Cookie Butter Cream Pie is PURE bliss. I don’t even feel the least bit of guilt for not sharing it with anyone…
Cookie Butter Cream Pie
Ingredients
Crust:
- 2 cups Biscoff/Speculoos cookie crumbs
- 2 Tablespoons brown sugar
- 6 Tablespoons butter melted
Filling and Topping:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 cup white chocolate chips
- ½ cup cookie butter Biscoff or Speculoos spread
- 8 ounces cream cheese softened
To Decorate:
- Biscoff/Speculoos cookies
- 2-3 Tablespoons Cookie butter
Instructions
Make the Crust:
- Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and refrigerate while you make the filling.
Make the Filling:
- In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar together until stiff peaks form. Transfer whipped cream to a separate bowl in the refrigerator and return bowl to mixer. Replace whisk attachment with paddle attachment.
- Pour the white chocolate chips into a medium microwave-safe bowl and heat in the microwave for 1 minute. Stir, then add the cookie butter and microwave for an additional 30 seconds. Remove from the microwave and stir until smooth.
- In the stand mixer, beat the cream cheese until light and fluffy. Add your cookie butter mixture and beat on high until totally smooth. Add 1 cup of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in another cup of whipped cream. Reserve the rest of the whipped cream for decorating.
- Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, or overnight.
To Decorate:
- Spread about half of the remaining whipped cream on top. Heat the cookie butter in a microwave-safe bowl in the microwave for about 15-20 seconds, or until slightly thinned out. Drizzle cookie butter over the entire pie. Pipe the remaining whipped cream around the border of the pie, and insert cookies around the pie. Slice, serve, and enjoy!