Cookie Butter Pie
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!
Servings: 8
Cost: $10
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
Make sure whipped topping is fully thawed and cream cheese is softened before using.
Refrigerate the pie for at least 4 hours before serving. However, I do prefer to refrigerate the pie overnight.
You can make the pie up to 2 days ahead of time, but decorate with Cool Whip and crushed Biscoff cookies before serving.
Nutrition
Calories: 659kcal | Carbohydrates: 60g | Protein: 7g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 333mg | Potassium: 105mg | Fiber: 1g | Sugar: 35g | Vitamin A: 817IU | Calcium: 67mg | Iron: 1mg
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