Cookie Butter Pie | Speculoos or Biscoff cookie butter
Creamy no-bake Cookie Butter Pie made with rich cookie spread and a simple crust. Chill and serve—easy and quick.
Servings 8 servings
Calories 518kcal
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
Calories: 518kcal | Protein: 6g | Sodium: 109mg | Potassium: 68mg | Fiber: 0.1g | Vitamin A: 430IU | Calcium: 58mg | Iron: 0.04mg
