There is no better excuse to indulge in delicious food than during the holidays. All the sweet treats, carb loaded casseroles, Christmas tree shaped Reeses, I mean the list goes on. Thanksgiving and Christmas are the only two times a year when I make my special Cookie Butter Pie. It has to be one of my favorite pies. Not only is it super simple but it’s also rich and tastes just like Cookie Butter. If you have never been to Trader Joes and had Cookie Butter, its basically the same thing as Biscoff Cookie spread that you can buy at the grocery store. I would be so satisfied with just one bite but since I have zero self control I always have way too much and get a huge sugar high. Every time I make this pie is always a hit so enjoy!
COOKIE BUTTER PIE RECIPE
PREP TIME: 15 mins
TOTAL TIME: 3 hours 15 mins
- 30ish Biscoff Cookies
- 4 Tablespoons Salted or Unsalted Butter
- 1/2 cup or 4oz White Chocolate
- 1/4 cup or 2oz Heavy Whipping
- 1 8oz Cream Cheese
- 1 14oz Jar Cookie Butter/Biscoff Spread
- 1tsp Pure Vanilla Extract
- 2 tbsp Heavy Whipping Cream
- 1 7oz Jar of Marshmallow Fluff
- 1 8oz Container Cool Whip (thawed)
- Using a food processor, grind the Biscoff cookies into fine crumbs.
- In the microwave, melt the butter and mix with the Biscoff crumbs so all the crumbs are moistened.
- Pour the moistened crumbs into a 9″ pie pan and using a spoon or glass cup, compact the crust in the pan. Set aside.
- Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 45 seconds and mix vigorously. Microwave on high for another 30 seconds and mix until all the chocolate is melted. Allow the mixture to cool, place in the fridge if necessary.
- Whip the cream cheese until light and fluffy, about 2 minutes.
- Add jar of Cookie Butter and continue to mix until well blended.
- Add the cooled white chocolate to the Cookie Butter and cream cheese mixture until combined. Be sure to scrape the sides and bottom of the bowl.
- Add the vanilla extract and heavy whipping cream, increase the mixing speed to medium-high and whip for about 2 minutes to add air into the batter.
- Combine the jar of marshmallow fluff to the batter and mix throughly, making sure to scrape the sides and bottom of the bowl.
- Empty the Cool Whip into the batter and gently fold into the batter. Avoid over mixing as this will cause the filling to not be as fluffy.
- Pour the filling into the pie crust and smooth out the top. Place in the fridge for at least 3 hours. Serve chilled.
- If you don’t have heavy cream, you can substitute heavy whipping cream.
- To jazz up the top add crushed Biscoff cookies or drizzle white chocolate.
- This pie still tastes delicious even with a store bought graham cracker crust.