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Cookie Butter Pie

A delightful no-bake pie featuring a creamy cookie butter filling atop a crunchy cookie crust, perfect for any occasion.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 10 servings
Course: Dessert, No-bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups speculoos cookie crumbs Or graham cracker crumbs; use high-quality cookies for best flavor.
  • 1/2 cup unsalted butter, melted Butter should be at room temperature for easier mixing.
For the filling
  • 16 oz cream cheese, softened Use Philadelphia for a rich, creamy taste.
  • 3/4 cup powdered sugar Ensure it’s sifted to avoid lumps.
  • 1 tsp vanilla extract Homemade is recommended for better flavor.
  • 1 cup cookie butter (speculoos spread) Lotus is the preferred brand for its caramel flavor.
  • 1 1/2 cups heavy cream, whipped to soft peaks Ensure the cream is very cold before whipping.

Method
 

Make the Crust
  1. Mix the cookie crumbs with melted butter and a pinch of salt until it resembles wet sand. Press firmly into a 9-inch pie dish, creating an even layer. Chill in the refrigerator for 15 minutes.
Prepare the Filling
  1. In a mixing bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract until smooth and creamy (about 2-3 minutes). Add the cookie butter and mix until glossy and combined—this should take another minute.
Whip the Cream
  1. In a cold mixing bowl, whip heavy cream to soft peaks. Fold one scoop of the whipped cream into the cookie butter mixture to loosen it, then gently fold in the remaining whipped cream until fluffy and well incorporated.
Assemble
  1. Spoon the filling into the chilled crust, smoothing out the top with a spatula. Tap gently on the counter to release any air bubbles. Cover with plastic wrap and chill for at least 6 hours or overnight for best results.
Serve
  1. Before serving, warm some cookie butter and drizzle over the top, then sprinkle with crushed cookies or melted chocolate for added flair. Slice with a warm knife for clean wedges.

Notes

Room temperature butter and cream cheese are key to creating a smooth filling. Store leftover pie covered in the fridge for up to 5 days; it’s best served cold! This pie can be prepared 1-2 days in advance for parties.