This delicious, homemade, 5-ingredient cookie butter pie is my current obsession! It’s rich, creamy, and dreamy, and I just love every last biscoff cookie flavored bite! Bring it to your next holiday party or Fourth of July get-together and make it everyone else’s new obsession too!

This pie is easily in my top five favorite desserts! It is so deciduous and creamy, I usually end up eating way too much of it so I try to save it for special occasions like my daughter’s second birthday party dessert–yup, no cake for us, only pie! When I do make it, the leftover pie usually ends up in the center of the fridge with a fork in the plate and me and my husband snag bites randomly throughout the day. The pie does not last long this way!

This pie is thick! It has A LOT of filling. If you are planning on taking it to a potluck where there will be multiple desserts, one thing I recommend and have done in the past is to split the filling into two separate pie crusts. It still makes a decent size pie but the pieces are small enough that you can easily try multiple desserts. If you do this though, you may need to make a little extra whipped cream to top the second pie with.

Ingredients

This recipe only uses five ingredients:

Cookie butter spread gives it that distinct Biscoff cookie flavor! I usually find mine with the peanut butter at my local Kroger store.
Cream cheese
Heavy whipping cream. In most recipes I usually find that I can substitute heavy whipping cream for half and half if I’m out but in this one, since you’ll be making actual whipped cream, only heavy whipping cream will work. If you want to give yourself a break though, you have use store bought whipped cream, but your pie will be less creamy.

Butter for the pie crust.

Graham cracker crumbs. You can purchase them in crumb form (which I prefer) or make your own crumbs out of whole graham crackers. Use put the whole crackers in a large baggy and wack it a few times with a rolling pin or meat tenderizer–a great way to release some frustrations.

Optionally, you may also want to sweeten the heavy whipping cream with Powdered sugar.

Instructions

Even though this pie is homemade, as far as pies go, it’s pretty easy to throw together. Let’s start with the crust.

You can purchase pre-made graham cracker crusts from the store if you’re short on time or you don’t care to put in the effort to make your own (that’s what my mom does when she makes this pie), but I think the homemade crust tastes better and it’s just two ingredients, and only takes 5 minutes so I say go for it!

To make the crust, start by melting your butter. I try to put it in the microwave just long enough so it melts, but not so long it starts really boiling. I’ve found if it’s super hot it can be a little harder to work with.

Add the butter to the graham cracker crumbs and mix them up well. Dump the mixture in your pie plate and spread out evenly throughout the pie plate and up the sides. I like to use my hands for this part. Take your time and make sure you’re spreading the mixture evenly. Once the mixture is evenly spread, start gently compacting with your fingers or the back of a spoon. When you’ve pressed in the whole pie crust, stick it in the fridge while the pie comes together.

Now onto the filling! To make the filling, start with softened cream cheese. It’s very important that the cream cheese softens naturally at room temperature. I like to set my cream cheese out 1-2 hours before starting to make my pie. Once, I forgot to set my cream cheese out so I decided to soften it in the microwave (something I do frequently with cream cheese) but then it didn’t whip up like I wanted and the pie filling looked quite gloopy and pretty gross. Don’t get me wrong, it still tasted great, but it wasn’t winning any beauty awards.

Put the softened cream cheese and cookie butter spread in a mixer and whip the two together until the mixture is well combined. Add in powdered sugar and mix until combined.

Remove the cookie butter mixture from your mixer and place it in a bowl. Now, we’re going to make whipped cream in the mixer. You don’t have to completely wash your mixing bowl between these steps if you don’t want to. I don’t. I’ve found that as long as I get the bowl pretty clean by using a silicone spatula to scrape the cookie butter mixture out, the whipped cream turns out just fine.

For this round of whipped cream, you’re only going to use ¾ cup of heavy whipping cream. Using the whisk attachment, whisk the heavy cream until stiff peaks start to form (about 2 minutes on medium-high speed).

Add this mixture to the cookie butter mixture and gently combine. You don’t want to knock all the air out of the whipped cream. Once combined, add the mixture to your pie crust and spread evenly. Then place the pie in the fridge for at least 30 minutes before adding the whipped cream to the top.

To make the whipped cream topping, add the rest of your heavy cream back into your mixer and again, whip until you have stiff peaks. You can also add in ¼ cup of powdered sugar to the heavy cream to give it a bit more sweetness.

Once your whipped cream is made, put it in a piping bag with a large tip to top your pie. If you don’t have a frosting bag, you can use a large baggie and just cut of small tip off one of the corners and insert your frosting tip there.

I have also done this without a tip, so if you only have a bag, you can still put it off, the topping will just have a little less dimension. With your piping bag, trace small circles the entire way around the rim of your chilled pie. Don’t feel like it has to be perfect, it’s homemade right?

If you want to skip this step altogether, you have two other alternatives. 1. You can purchase a can of whipped cream from the store and use it to trace the pie’s rim. 2. You can buy a tup of frozen whipped cream and use it to add an entire layer to the top of the pie. This way you won’t have to worry about your piping skills or having a steady hand to add whipped cream around the rim of the pie.

Let the pie chill for at least another hour or overnight.

Add some graham cracker or biscoff cookie crumbs to the top of the pie for decoration if you like, serve, and enjoy!

Love,

this mama