Biscoff Cookie Butter Pie
This easy no bake Biscoff Cookie Butter Pie is a great choice for those hot summer days. No need to turn on the oven and you can enjoy a cold delicious treat in just a couple of hours.
Servings: 10
Equipment
Ingredients
Biscoff pie crust:
- 1 package Biscoff cookies 250 g, save a few cookies for decoration if desired
- A pinch of kosher salt optional
- 3 oz unsalted butter melted, 85 g
Biscoff pie filling:
- ¾ cup heavy whipping cream 174 g
- A splash of pure vanilla extract
- 2 tablespoon granulated sugar 23 g
- 6 oz cream cheese room temperature, 170 g
- ¾ cup creamy cookie butter 210 g
Chocolate ganache:
- ¼ cup heavy whipping cream 57 g
- ⅔ cup semisweet chocolate chips 4 oz, 113 g
Cookie butter drizzle:
- 3 tablespoon creamy cookie butter
Whipped cream:
- ½ cup heavy whipping cream 116 g
- A splash of pure vanilla extract
- 1 tablespoon granulated sugar 12 g
Instructions
Make the pie crust
- Break Biscoff cookies into small pieces and ground in a food processor until fine crumbs form. Reserve 1 - 2 tablespoons to sprinkle on top of the pie later.
- Melt the butter in the microwave for about 30 - 45 seconds, stir with a fork to dissolve any remaining solid butter. Drizzle melted butter over the Biscoff crumbs while the food processor is running, then process an additional 10-20 seconds until the mixture is the texture of wet sand.
- Turn the mixture out into a pie dish and press into the bottom and sides of the pan to form a crust.
- Freeze (or refrigerate) until ready to use.
Make the pie filling
- In a stand mixer bowl, add ¾ cup of heavy whipping cream along with 2 tablespoons of granulated sugar and a splash of vanilla, beat until stiff peaks form. Transfer the whipped cream to another bowl.
- In the same stand mixer bowl without washing, add 6 oz of softened cream cheese and ¾ cup of creamy cookie butter, beat until well mixed.
- Fold the whipped cream into the cookie butter/cream cheese mixture in 3 additions until thoroughly incorporated and smooth.
- Spread the pie filling into the pie crust and even out the top. Freeze or refrigerate while you make the chocolate ganache layer.
- Microwave ¼ cup of cream for about 1 minute or longer as needed, until hot, but don’t let it boil over in the microwave. Immediately add the chocolate to the hot cream, let it sit for a minute or two to allow the chocolate to melt. Then stir until smooth and spread on top of the pie filling.
- Microwave 3 tablespoons of cookie butter for 10-15 seconds just until melted, stir until smooth. Transfer to a piping bag or a ziploc bag, cut the corner to make a small hole and drizzle all over the pie. Freeze or refrigerate the pie while you make whipped cream.
- In a clean stand mixer bowl, add ½ cup of heavy whipping cream along with 1 tablespoon of granulated sugar and a splash of vanilla, beat until stiff peaks form. Transfer whipped cream to a piping bag fitted with your choice of piping tip.
- Pipe whipped cream around the border, sprinkle with the reserved Biscoff crumbs and decorate with a Biscoff cookie in the middle if desired.
- Freeze or refrigerate pie until ready to serve. It is best to serve this pie cold.
Notes
- If you want a crispy pie crust, you could blind bake the crust at 375°F for 10 minutes.
- For a sweeter pie filling, you can increase the amount of sugar called for to ¼ cup and up to ⅓ cup max.
- Mascarpone would make a very nice substitute for the cream cheese in the pie filling.
- Serve with more whipped cream if desired.
Nutrition
Serving: 127g | Calories: 576kcal
