BISCOFF COOKIE BUTTER PIE
Biscoff, Speculoos, or Cookie Butter — whatever you want to call it, it’s all the same and it’s all delicious.
If you haven’t a clue what I’m talking about then you should immediately book yourself a Delta flight to anywhere and when snack time rolls around, ask the flight attendant for two of the biscuit packages they’re handing out. Then send me an email thanking me and tell me how much you love now Biscoff cookies!
I first remember enjoying Biscoff cookies during flights when I was a kid, and these in-air treats served by Delta, is actually how Biscoff made its way to America. The cookie began as a type of shortbread, known as speculoos (or spekuloos) which is of Belgium origin, and was marketed as ‘Europe’s favorite cookie with coffee.’
Biscoff’s crunchy caramel flavoring is what made me love the cookie initially and why I still love it today. It actually reminds me of a graham cracker which is why sometimes it’s referred to as a biscuit rather than a cookie.
Even as a child, although I didn’t enjoy Biscoff with coffee, I remember dipping it into a cold glass of milk. Nowadays, I pair my speculoos cookies with an afternoon coffee or post-dinner tea. Since the cookie is so crunchy, it never falls apart when dunked, which ensures I always got a full, soggy bite of speculoos!
Although I have great memories of my first bite of Biscoff, I similarly remember my first time trying speculoos spread which was at a Belgium waffle truck in New York City, Waffles and Dinges, which often parked near my office. <3M fell in love with speculoos at this time as well and one day, I surprised him with a jar of Waffle and Dinges’ speculoos spread. We enjoyed our spread simply by dunking plain animal crackers straight into the jar while watching TV. (No lie, we still do this today.)
While I’ve been loving Biscoff/Speculoos/Cookie Butter all along, America’s just caught on to the craze in the past few years and recently Trader Joe’s started creating their own version of speculoos cookies and Cookie Butter spread. Today, these are the speculoos treats <3M and I enjoy most often (FYI – they’re also more affordable).
Mine and <3M’s love for the speculoos flavor inspired me to create a Cookie Butter Pie using my Grandma’s peanut butter pie recipe as a base. As a child, I loved peanut butter and my Grandma used to make this icebox peanut butter pie for me all summer long! It had a chocolate graham cracker crust, a fluffy peanut butter filling topped with a layer of chocolate sauce and a thin spread of whipped topping. It was heaven in the summer months and a pie I still enjoy!
My Cookie Butter pie follows a similar layering but with a crunchy, homemade speculoos cookie crust, a fluffy cookie butter filling, and a dollop of whipped topping drizzeled with caramel sauce and more speculoos cookie crumbs.
It’s absolutely delectable with the speculoos cookie butter flavor through and through! I love how the crust is crunchy yet crumbly and it pairs with the creamy, fluffy cookie butter filling. The light drizzle of caramel sauce and extra cookie crunch adds a bit more sweetness to create the perfectly textured Cookie Butter Pie that will put any Biscoff fan over the edge.
It’s super simple to make and it’s ready to set up in the fridge in less than 30 minutes! And, just like the original Biscoff cookie, this pie also pairs well with a cup of coffee (or cold glass of milk!).
COOKIE BUTTER PIE
SAVEPRINTPREP TIME30 minsCOOK TIME6 hoursTOTAL TIME6 hours 30 mins A Biscoff, speculoos, cookie butter icebox pie with speculoos flavoring through every layer!Author: AlyssaServes: 8INGREDIENTS
- 36 speculoos cookies
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 cup confectioner’s sugar (powdered sugar)
- 1 8 oz package of cream cheese, softened
- 1 cup cookie butter
- 2 8 oz containers of whipped topping (like Cool-Whip)
- caramel sauce, optional
- Preheat oven to 350*
- Line the bottom of a 9 inch springform pan with a parchment circle.*
- Using a bit of the melted butter, lightly grease the parchment and sides of the springform pan then set aside.
- Line a baking sheet with a silicon baking mat (or parchment paper) and set aside. This will be used to toast a ¼ cup of the speculoo crumbs that will top to pie prior to serving.
- Place the 36 speculoos cookies in a food processor and pulse until a fine crumb consistency is reached.
- Empty the cookie crumbs into a medium-size bowl.
- Mix in the remaining melted butter and 1 tablespoon of granulated sugar.
- Remove ¼ cup of the cookie crumb and butter-sugar mixture and spread it out evenly on the lined cookie sheet.
- Pour the remaining crumbs into the lined springform pan and press into the bottoms and sides to create a cookie pie crust.
- Place the pie crust and baking sheet with cookie crumbs into the oven and bake for 10 minutes. After 5 minutes, remove the baking sheet with cookie crumbs and set aside to cool. Allow the pie crust to cook an additional 10-12 minutes until it reaches a dark, caramel color.
- Once baked, remove the pie crust from the oven and let cool in the refrigerator for 10-15 minutes.
- While the cookie crust is baking, place the cream cheese in the bowl of an electric mixer and whip on high for 1 minute until light and fluffy.
- Add in the confectioner’s sugar and the cookie butter and whip another 1-2 minutes until fully combined.
- Remove the bowl from the mixer and gently fold in 1 container of the whipped topping until it’s fully incorporated into the cookie butter filling.
- Once the cookie crust is cooled, pour the cookie butter filling into the pie crust and gently smooth the filling to edges of the crust.**
- Cover the pie lightly with saran wrap and place it in the refrigerator to cool for 6 hours or best, overnight.**
- Once set an ready to serve, spread ½ – 1 cup of remaining whipped topping over the chilled pie and sprinkle with the ¼ cup of cookie crumbs that were set aside.
- Drizzle with caramel sauce and serve.
- If not serving immediately, freeze the pie. Remove from freezer 60-90 minutes prior to serving to thaw slightly prior to serving.
- Pie will keep up to 2 weeks covered in the freezer.
NOTES*A springform pan is not necessary, a traditional 9 inch pie plate may also be used. In this case, skip lining the pie plate with parchment paper and simply grease the plate with a bit of the melted butter and set aside.
** You can speed this up by cooling the pie crust in the freezer for 10-minutes before filling then chill again for another 20-minutes before adding the whipped topping.