No Bake Biscoff Cookie Butter Pie
Servings: 8 slices
Ingredients
Crust
- 1 (8.8-ounce) package Biscoff Lotus Speculoos cookies about 32 cookies
- 2 tablespoons light brown sugar
- 5 tablespoons butter melted
Cookie Butter Pie Filling
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cookie butter plus more for drizzling
- 8 ounces whipped topping thawed
Optional
- whipped cream for topping
Instructions
Make the Crust
- Set aside 2 cookies for garnish, if desired. Add the remaining cookies and the brown sugar to a food processor and pulse until finely crushed.
- With the food processor running on low, slowly pour in the melted butter. Process until the crumbs are evenly moistened and resemble wet sand.
- Transfer the crumb mixture to an ungreased 9-inch pie dish. Press the crumbs evenly into the bottom and up the sides using the flat bottom of a glass or measuring cup. Press just firmly enough for the crust to hold together without packing it too tightly, which can make the crust harder to slice and remove from the dish.
- Freeze the crust for 15–20 minutes, or until firm.
Make the Cookie Butter Filling
- Add the softened cream cheese, powdered sugar, and vanilla extract to a large mixing bowl. Beat with an electric mixer until smooth and creamy. Add the cookie butter and beat until fully combined.
- Gently fold in the thawed whipped topping until no streaks remain.
- Spoon the pie filling into the chilled crust and spread it out evenly. Cover with plastic wrap and refrigerate for at least 6 hours, or until the filling is firm and set.
- Before serving, microwave a small amount of cookie butter in 10-second intervals until thin enough to drizzle. Drizzle over the pie and garnish with crushed reserved cookies and whipped cream, if desired. Serve chilled.
Notes
Storage: Keep the pie covered tightly with plastic wrap or store individual slices in an airtight container in the refrigerator for up to 4 days. Serve the pie chilled straight from the refrigerator.
Freezer: To freeze, wrap the pie tightly in plastic wrap followed by aluminum foil to help protect it from freezer burn. Freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
