Biscoff Cookie Butter Pie
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!
Ingredients
Crust
- ½ cup butter melted
- 1½ cups graham cracker crumbs
Filling
- 1 14 oz. container cookie butter spread
- 16 oz. cream cheese softened
- ¾ cup heavy whipping cream
- 1 cup powdered sugar
Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Combine the melted butter and graham cracker crumbs.½ cup butter, 1½ cups graham cracker crumbs
- Press them evenly into the pie dish, then refrigerate for 30 minutes while you make the pie filling.
- With a mixer, beat together cream cheese and cookie butter until smooth.1 14 oz. container cookie butter spread, 16 oz. cream cheese
- Mix in powdered sugar.1 cup powdered sugar
- Set aside the mixture in another bowl.
- Whip the heavy cream until stiff peaks form (about 2-3 minutes).¾ cup heavy whipping cream
- Gently fold the whipped cream into the cookie butter mixture.
- Spread evenly in the pie crust, and chill in the fridge for at least a half hour.
- Whip the rest of your heavy cream until stiff peaks form (about 2-3 minutes).1 cup heavy whipping cream
- Add the powdered sugar, and mix for another 30 seconds.¼ cup powdered sugar
- Put the whipped topping in a piping bag.
- Pipe small circles around the rim of the pie.
- Refrigerate for at least an hour before serving.