Cookie Butter Pie | Speculoos or Biscoff
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🤔What is cookie butter ?
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😋Cookie Butter Pie
This is one of my favorite fridge pies because it only takes a few minutes to put together. It doesn’t need baking, which makes it great for summer or busy days.
If you want it extra firm, freeze it for a bit before slicing.
🛒Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- cream cheese
- cookie
butter - marshmallow fluff
- butter
- Biscoff cookies
- Cool Whip
🥧Speculoos or Biscoff Cookie Butter Pie Tips
I made a crust out of Biscoff cookies to really bring in the cookie
You can also top it with crushed cookies or drizzle on melted chocolate or caramel. I particularly like caramel.
❓Frequently Asked Questions
Yes, it does. It will be good stored in the fridge for 3 to 4 days.
Most often the reason no bake pies don’t get from is either they aren’t chilled long enough or from using low-fat
Yes, absolutely. Here’s the recipe.
How to Make Homemade Whipped Cream
- 1 pint heavy cream
- 2 Tablespoons confectioners’ sugar
- 1 teaspoon vanilla
- In a large bowl, whip cream until stiff peaks are just about to form.
- Beat in vanilla and sugar until peaks form. Stop. Do not over-beat, cream will become lumpy and
butter -like. - It’s ready to use however you wish.
🛑Cookie Butter Pie Conclusion
This pie works well for gatherings, holidays, or just when you want something sweet without turning on the oven. It’s simple, rich, and always a hit.
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Cookie Butter Pie | Speculoos or Biscoff cookie butter
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Equipment
- meat mallet OR
Ingredients
For the Pie filling
- 8 ounces cream cheese at room temperature
- 14.1 ounce jar cookie butter Biscoff, Speculoos, or store brand
- 7 ounce jar marshmallow fluff less if you don't want it as sweet
- 8 ounces Cool Whip
Biscoff Pie Crust
- 8.8 ounce bag Biscoff cookies
- ¼ cup butter salted or unsalted, melted
Instructions
Make the crust
- Reserve 9 cookies for to go around the edge. (You can crush all the cookie for the crust if you want. Below is what I did.) Take the remaining cookies, place them in a zip-top bag, and pound them with a meat mallet or a rolling pin until finely crushed.
- In a medium-sized bowl, mix the crushed cookies and melted butter together. Mix with a fork until the cookies are all coated with butter. Using the bottom of a flat glass, press the mixture into the bottom of a pie plate in an even layer. Take the reserved cookies and place them around the edge of the pie plate. Refrigerate until the filling is ready.
Pie filling
- In the bowl of your electric mixer, beat the cream cheese and cookie butter until smooth. Stop the mixer and add the marshmallow fluff. Mix until combined and smooth.
- Fold in the Cool Whip by hand. Pour the mixture into your prepared pie crust. Chill for at least 4 hours to overnight. Serve cold. Refrigerate any leftovers. The pie will keep in the fridge 3 to 4 days before the crust begins to get soggy.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.