Indulge in the creamy, dreamy world of Cookie Butter Pie, a dessert that perfectly balances rich, spiced cookie butter with a buttery graham cracker crust. This no-bake pie is a breeze to make, requiring only a few ingredients and minimal effort, yet delivering maximum flavor. With its smooth, velvety filling and a slight crunch from the crust, this pie is sure to become a favorite for any occasion, whether it’s a casual weeknight treat or a festive holiday dessert. Top it with whipped cream for an extra touch of decadence.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 1/4 cups cookie butter (such as Biscoff)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Topping (optional):
- Whipped cream
- Crushed graham crackers or cookie crumbs
Instructions:
- Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Refrigerate the crust while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the cookie butter and cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cookie butter mixture until well combined.
- Assemble the Pie:
- Pour the filling into the prepared crust, spreading it evenly.
- Refrigerate the pie for at least 4 hours, or until set.
- Serve:
- Before serving, optionally top with whipped cream and a sprinkle of crushed graham crackers or cookie crumbs.
- Slice and enjoy!
This Cookie Butter Pie is best served chilled and can be stored in the refrigerator for up to 3 days.
