Cookie Butter Pie Recipe

Introduction

Cookie Butter Pie is a rich and creamy dessert that combines the warm, spiced flavors of speculoos cookies with a smooth, indulgent filling. It’s perfect for impressing guests or treating yourself to a sweet, no-bake delight.

Ingredients

• 2 cups speculoos cookie crumbs (or graham cracker crumbs)
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cookie butter (speculoos spread)
• 1 1/2 cups heavy cream, whipped to soft peaks
• Optional toppings: warmed cookie butter drizzle, crushed cookies, or melted chocolate

Instructions

1. Step 1: Make the crust by mixing the cookie crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press it firmly into a 9-inch pie dish and chill for 15 minutes.
2. Step 2: Beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add the cookie butter and continue beating until the mixture is glossy and well combined.
3. Step 3: In a cold bowl, whip the heavy cream to soft peaks. Fold one scoop of whipped cream into the cookie butter mixture to loosen it, then gently fold in the remaining whipped cream until fluffy.
4. Step 4: Spoon the filling into the chilled crust, smooth the top, and tap the pie gently to release any air bubbles. Cover and chill for at least 6 hours or overnight for best results.
5. Step 5: Before serving, drizzle warmed cookie butter or melted chocolate on top and sprinkle with crushed cookies if desired. For clean slices, use a warm knife when cutting.

Tips & Variations

• Use graham cracker crumbs if speculoos cookies aren’t available; adding a pinch of cinnamon can mimic the warm spice flavor.
• For extra richness, fold in some finely chopped white chocolate or toasted nuts into the filling.
• Allow the pie to chill overnight for the best texture and flavor development.
• Warm your knife under hot water and dry it before slicing to get neat, clean wedges.

Storage

Store the pie covered in the refrigerator for up to 3 days. For longer storage, freeze the pie with plastic wrap and a layer of foil for up to 1 month. Thaw in the fridge overnight before serving. Reheat any drizzles separately if warmed toppings are desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crumbs?

Yes, graham cracker crumbs or crushed ginger snaps can work well. Just keep in mind that the flavor will change slightly depending on the cookie used.

Do I have to whip the cream to soft peaks?

Whipping the cream to soft peaks ensures the filling remains light and fluffy without becoming too stiff or collapsing when folded into the mixture.

Cookie Butter Pie Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This Cookie Butter Pie is a rich, creamy dessert featuring a crunchy speculoos cookie crust and a luscious cookie butter cream cheese filling. Perfectly chilled to set, it’s a no-bake treat ideal for gatherings or a special indulgence, topped with optional drizzles and cookie crumbles for added texture and flavor.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups speculoos cookie crumbs (or graham cracker crumbs)
• 1/2 cup unsalted butter, melted
• Pinch of salt

Filling

• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cookie butter (speculoos spread)
• 1 1/2 cups heavy cream, whipped to soft peaks

Optional Toppings

• Warmed cookie butter drizzle
• Crushed cookies
• Melted chocolate

Instructions

1. Make the crust: Mix the speculoos cookie crumbs with the melted unsalted butter and a pinch of salt until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator and chill for 15 minutes to set.
2. Prepare the cream cheese mixture: In a mixing bowl, beat the softened cream cheese together with the powdered sugar and vanilla extract until the mixture becomes smooth and creamy. Add the cookie butter (speculoos spread) and continue beating until the mixture is glossy, well combined, and smooth.
3. Whip the heavy cream: In a cold bowl, whip the heavy cream until soft peaks form. This means when you lift the whisk, the peaks hold shape but curl over slightly.
4. Incorporate whipped cream: Fold one scoop of the whipped cream into the cookie butter cream cheese mixture gently to loosen the base mixture. Then carefully fold in the remaining whipped cream until the filling is fully combined and fluffy without deflating the whipped cream.
5. Assemble and chill: Spoon the filling evenly into the chilled cookie crust, smooth the top with a spatula, and gently tap the pie dish to release any trapped air bubbles. Cover the pie and refrigerate for at least 6 hours or preferably overnight to allow the filling to firm up properly.
6. Serve: Before serving, optionally drizzle warmed cookie butter or melted chocolate over the pie and sprinkle with crushed cookies for added texture and flavor. Use a warm knife to slice the pie for clean, neat wedges.

Notes

• Using softened cream cheese at room temperature helps avoid lumps in the filling.
• To warm cookie butter for drizzling, heat it gently in short bursts in the microwave, stirring frequently to prevent scorching.
• If you don’t have speculoos cookies, graham cracker crumbs make a suitable substitute for the crust.
• For best slicing results, wipe the knife clean and warm it slightly between cuts.
• This pie is best refrigerated and served cold, within 2-3 days of preparation for optimal freshness.

Keywords: cookie butter pie, speculoos pie, no-bake pie, creamy dessert, holiday dessert