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This easy cookie butter pie recipe makes a delicious no bake pie with a creamy filling and crunchy Biscoff cookie crust. The perfect dessert for any occasion!
Biscoff Pie
If you’re looking for a no-bake dessert for summer, you’re going to love this super easy recipe for cookie butter pie. No need to turn on the oven because you don’t need to bake anything for this pie, even the crust! Some people call this sweet treat a Biscoff pie or speculoos cookie pie, but my family calls it plain delicious! If you want an even easier cookie butter dessert, try this quick Biscoff dessert dip!
Ingredient Notes
Here’s what you need to make this easy pie. Full amounts are in the printable recipe card below.
- Biscoff cookies — to make the crust. You can also use graham crackers, gingersnaps or a pre-made pie crust.
- Butter — combines with the cookies to form the crust. I use salted butter, but unsalted is fine.
- Cookie butter — Made from crushed Biscoff cookies or Speculoos cookies. Look for it in the cookie aisle in your grocery store or Trader Joe’s or with the peanut butter. You can buy creamy or crunchy, but I think the creamy variety works better in this pie.
- Cream cheese — For the creamy filling. Let it soften at room temperature to make mixing easier.
- Powdered sugar — to sweeten the pie filling
- Vanilla — for extra flavor
- Cool Whip — or any whipped topping, thawed.
How to Make Cookie Butter Pie
First, you make the crust by mixing melted butter with crushed Biscoff cookies. Press the crust mixture into a pie plate and freeze it to set. Make the filling by whipping the cream cheese until fluffy. Add the powdered sugar and vanilla, and gently fold in the whipped topping. Spread the filling into the crust, and allow to set in the fridge for a few hours or overnight.
Serving Suggestions
We like to decorate this pie with whipped cream stars and more crushed Biscoff cookie crumbs. You can use whipped topping or make whipped cream and pipe the stars onto the pie. A drizzle of caramel syrup or melted cookie butter over individual slices makes this delicious dessert even better!
Storage
Store the pie and leftover pie in the refrigerator for 4-5 days. Keep it in an airtight container or cover with plastic wrap. You can freeze the pie for up to 3 months.
Recipe Tips
Make sure the whipped topping is thawed and the cream cheese is softened before you begin.
You can use real whipped cream, but the pie won’t be as fluffy.
This is a great make-ahead dessert as the pie needs to chill for at least 4 hours or overnight.
More No Bake Pies
Try this reader favorite eggnog pie or this easy chocolate pie or this simple peanut butter pie or this refreshing creamsicle pie next!
Cookie Butter Pie
Ingredients
Pie Crust
- 30 Biscoff cookies
- ½ cup butter one stick
Pie Filling
- 8 oz cream cheese softened
- 1 cup Biscoff creamy cookie butter
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 8 oz Cool Whip thawed
Instructions
Pie Crust
- Crush the Biscoff cookies in a food processor or in a freezer bag, using a rolling pin or meat mallet
- Melt butter, and mix in with cookie crumbs until fully combined and mixture resembles the texture of wet sand
- Spray a 9 inch pie pan with non stick spray, and press the cookie mixture in the bottom of the pie pan using a spoon or measuring cup
- Place in freezer to set up while preparing the pie filling
Pie Filling
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and all lumps are gone. Alternately, you can use a stand mixer
- Add cookie butter and vanilla extract and beat well
- Add in powdered sugar and beat until fully combined
- Gently fold in the Cool Whip using a spatula
- Evenly spoon in the pie filling into the prepared pie crust
- Refrigerate for at least 4 hours or overnight to allow pie to set. Decorate with additional Cool Whip or whipped cream and crushed Biscoff cookies, if desired
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummy and really very easy to make. The kids and I loved this one for sure.
Thanks, Valerie. I’m glad you enjoyed the pie!