Cookie Butter Pie

I am a HUGE fan of cookie butter, so I can’t even explain how much I loved this pie. The graham cracker/Biscoff cookie combo is to die for and the cream cheese has the perfect balance of tartness. This is an easy no-bake dessert that is perfect for warm summer nights on the patio.

Cookie Butter Pie

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• Pre-made Graham Cracker (I used Keebler)
• 1 1/2 c heavy cream
• 1 package (8 oz) cream cheese, room temperature
• 1/4 c lightly packed brown sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 c cookie butter, smooth
• 1 container of whipped topping
• 4–5 Biscoff cookies, crushed

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl with a whisk attachment, beat the heavy cream on high until stiff peaks form. Remove from the bowl and set aside.
2. Add the cream cheese to the mixing bowl and beat with the paddle attachment until smooth. Add the brown sugar, salt, and vanilla then mix. Beat in the cookie butter until completely smooth and blended.
3. Gently fold in the whipped cream (from step 1) little by little until it’s fully incorporated. Spoon it into the graham cracker crust. Cover and refrigerate for 4-6 hours.
4. When ready to serve, add the whipped topping and crushed Biscoff cookies.