Cookie Butter Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/cookie-butter-pie-recipe/
