Biscoff Cookie Butter Pie Recipe

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Biscoff Cookie Butter Pie Recipe

Cookie butter pie, also called Biscoff pie, is a newer pie creation, but it’s every bit as delicious as long-standing pie favorites. This cookie butter pie recipe is the perfect dessert for anyone who loves Biscoff cookies and cookie butter. Inside a sweet, crunchy Biscoff cookie pie crust, you’ll find a no-bake cookie butter cheesecake filling that’s rich, creamy, and packed with warm spiced speculoos cookie flavor.

What is Cookie Butter Pie?

Cookie butter pie, also called Biscoff pie, is an easy no-bake pie recipe similar to peanut butter pie. The filling is a rich and creamy no-bake Biscoff cheesecake, and it’s most often set in a Biscoff cookie crust. You can absolutely make this pie in other crumb crusts, like an Oreo crust or a graham cracker crust, but there’s something extra fitting about pairing Biscoff filling with a Biscoff crust!

Origin of Cookie Butter Pie

Cookie butter pie is one of the newest pies featured on this website! It’s also one of the easiest pies for me to date with confidence, since I can pinpoint exactly when it became possible to make. Speculoos cookies date all the way back to the 1600s, but Lotus Bakeries didn’t start selling cookie butter until 2009, and it wasn’t available in the United States until 2011.

You can read more about the history of speculoos cookies in my post on speculoos pie crust here.

The first published recipe I can find for cookie butter pie (or Biscoff pie) is also the first published recipe I can find for Biscoff pie crust. Texanerin Baking published it on September 20, 2011. The idea took off from there, and today you’ll find cookie butter pie recipes all over the internet, even on big sites like NYT Cooking and Taste of Home. The only pie I’ve featured on this site so far that’s newer is pink grapefruit pie, a twist on key lime pie made with grapefruit juice instead of lime juice for a slightly more floral flavor.

Biscoff Cookie Pie Crust

Cookie butter pie can be made in many different crumb crusts, like graham cracker crust or Oreo crust, but it’s only fitting to make it in a Biscoff cookie pie crust. Want to learn how to make Biscoff pie crust? Find my recipe for Biscoff pie crust here.

A crumb crust is a pie crust made by grinding cookies or crackers into fine crumbs, mixing them with a little sugar and melted butter, and pressing the mixture into a pie pan. Unlike traditional pastry crusts, crumb crusts don’t require rolling, shaping, or blind baking, which makes them much simpler and more approachable for beginner bakers. They are especially popular for cream pies, custard pies, and no-bake pie recipes, where their crisp, sweet base is a perfect contrast to smooth, creamy fillings.

A Biscoff cookie pie crust, also called a speculoos cookie crust, is a simple crumb crust made from crushed Biscoff or other speculoos cookies, melted butter, and a little sugar.

Step-by-Step Cookie Butter Pie Recipe

Crust:

This no-bake Biscoff pie recipe works well in any crumb crust, but most versions, including this one, call for a Biscoff pie crust. Feel free to swap in a different crust though, like an Oreo cookie pie crust, a homemade graham cracker crust, or even a pretzel pie crust for a fun sweet-and-salty twist.

No-Bake Cookie Butter Pie Filling:

Ingredients

1c Cookie Butter (240g)1c Cookie Butter (240g)
8oz Cream Cheese, softened (227g)
⅓c Powdered Sugar, sifted (40g)
1½c Heavy Whipping Cream (355mL)
1tsp Vanilla Extract (5mL)

1.

In a stand mixer, mix the cookie butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy. Set aside.

2.

In a separate bowl, whip the heavy cream on high speed until stiff peaks form.

close up photo of freshly whipped homemade whipped cream in a stand mixer with a whip attachment (combi-whip attachment from kitchenaid)

3.

Gently fold the whipped cream into the cookie butter mixture until fully combined. Work slowly to keep the filling as airy as possible.

4.

Spread the filling evenly into the Biscoff cookie pie crust.

5.

Refrigerate for at least 6 hours before serving to allow the filling to set fully.

Using Cool Whip vs Whipped Cream in Cookie Butter Pie

Many recipes for no-bake pies call for “whipped topping.” This is just a generic term for tubs of Cool Whip. If you prefer, or to reduce the number of steps, you can easily substitute Cool Whip for whipped cream in this Biscoff pie recipe.

But what is the difference between Cool Whip and whipped cream? Cool Whip is marketed as “whipped topping” instead of “whipped cream” for a reason: it doesn’t contain any actual cream. Homemade whipped cream, when used as a baking ingredient, is exactly one ingredient: heavy whipping cream. Sometimes powdered sugar and vanilla extract are added for flavoring. Cool Whip, on the other hand, lists water, corn syrup, high-fructose corn syrup, hydrogenated vegetable oil, and skim milk in its long list of ingredients. Dairy is the last ingredient, and it’s fat-free milk (0% milkfat), the opposite of heavy whipping cream, which comes in at 36-40% milkfat. However, Cool Whip is a good lower calorie substitute for whipped cream.

Is Cool Whip or whipped cream better for this no-bake cookie butter pie recipe? If you’re looking for convenience and ease of use, Cool Whip will work well and the result will be delicious. However, real whipped cream will result in a slightly richer, creamier, and smoother filling.

If you want to substitute Cool Whip for the freshly whipped cream in this recipe, substitute 3 cups of Cool Whip in place of the 1½ cups of heavy whipping cream (before whipping).

Other Easy No Bake Pie Recipes

There are many no-bake pie recipes that follow the same basic idea as this Biscoff pie: a crumb crust, a creamy filling, and zero time spent by the oven. No-bake pies range from pies like this one, to mid-century chiffon pies, to easy no-churn frozen pies that make great summer pie recipes.

Peanut Butter Pie: A no-bake pie with a rich, creamy peanut butter cheesecake filling. Make it in an Oreo crust with a chocolate ganache topping, and it’s basically a giant peanut butter cup.
S’mores Pie: Chocolate fudge filling in a graham cracker crust, topped with toasted marshmallow fluff. This pie really is a giant s’more!
Frozen Lemonade Pie: No-churn lemon ice cream made with frozen lemonade concentrate. A summertime favorite.
Frozen Margarita Pie: frozen margarita in pie form, with no-churn margarita ice cream in a sweet-and-salty pretzel pie crust.
Banoffee Pie: An easy British no-bake pie made in Digestive biscuit pie crust with rich caramel, whipped cream, and banana slices.

How to Store Cookie Butter Pie

This cookie butter pie must be kept refrigerated because of the cream cheese and whipped cream in the filling. The pie will keep well in the fridge for about 5-7 days. The crust will begin to soften with time, but the filling holds up quite well.

Cookie butter pie also freezes well. To freeze, wrap the whole pie (or individual slices) in plastic wrap or put it in a freezer bag to avoid freezer burn. You can store the pie for up to 3 months. When you’re ready to serve the pie, transfer the pie to the refrigerator and let it thaw overnight.

Whether refrigerated or frozen, Biscoff pie tastes best when served chilled.

We’d love to see your cookie butter pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.