Cookie butter pie – rich, creamy cookie butter cream cheese filling on a crunchy, buttery cookie butter crust. Every bite of this no bake cookie butter pie is pure cookie butter bliss.
(Can’t get enough of cookie butter recipes? Try these soft and chewy cookie butter blondies with white chocolate chips. So good!)
We had a quick trip to New York at the beginning of summer and to us, a trip to the States is not complete without a trip to Trader Joe’s.
We’re big fans – we tend to go on zombie apocalypse hoard mode when we’re there.
So the other day I was looking at what has become our mini Trader Joe’s pop-up shop and decided I must do something with all this food.
Then I saw this peanut butter pie from The Pioneer Woman and thought I can definitely do a cookie butter version. So I did.
Imagine rich, creamy cookie butter cream cheese filling sitting on a crunchy, buttery cookie butter crust. Red brought some to work and her co-workers named it Speculoos Spectacular.
I’m too embarrassed to actually call it that lol but frankly, it is quite fantastic.
You may be wondering, what the heck is cookie butter anyway? It’s a jar of magic is what it is.
But if you want to get all dictionary about it, according to Taste of Home it’s a spread made from ground-up spice cookies called speculoos (think: gingerbread cookies).
It’s sorta kinda like peanut butter, but cookies. Bottomline – it’s delicious.
How to make
Back to this pie. It’s the easiest pie ever – to make and eat! Let’s make the crust first.
Crunchy buttery crust
First thing you do is crush the cookie butter cookies until they resemble a coarse meal (I put them in a Ziploc bag and used my rolling pin to crush them).
Then combine the crumbs with melted butter and stir until the crumbs are evenly moist.
Press to the bottom of a 9-inch pie dish.
Why is this pie almost no-bake, you ask? It’s because you need to bake the cookie butter crust for 5-7 minutes for it to set. I can’t make it come together simply by freezing it so baked it, I did.
And it was worth the extra minutes I spent in the hot summer kitchen because the crust is to-die for.
While that’s in the oven, you can make your cookie butter pie filling.
Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the cookie butter and cream cheese until well combined (make sure your cream cheese is soft/room temp).
Fold 2 cups of whipped cream a little at a time until the mixture is smooth and fluffy. Pour into your pie dish and smooth out the top. Sprinkle cookie butter crumbs.
Now the hard part – chill until set, preferably overnight.
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You can serve this straight out of the fridge when it’s firmer and colder, or slightly room temperature when it’s softer. Either way, it’s delicious.
It’s very rich so we can really only eat a small slice at a time but find ourselves wanting mini slices several times a day.
It’s quite addicting. Now that you’ve been warned, go forth and make this pie. It is delicious!
Other recipes inspired by Trader Joe’s products
Do you like shopping at Trader Joe’s too? These recipes are packed with TJ goodies.
Cookie Butter Pie Recipe – (Almost) No Bake!
For the cookie butter crust:
- 2 cups crushed cookie butter cookies plus extra for topping (see notes)
- ½ cup unsalted butter melted
For the cookie butter filling:
- 1 14-oz jar creamy cookie butter see notes
- 1 8-oz block cream cheese softened
- 2 cups heavy cream whipped stiff
- Preheat oven to 350F.
- Crush the cookie butter cookies until they resemble a coarse meal (I put them in a Ziploc bag and used my rolling pin to crush them).
- In a small bowl, combine the crumbs with ½ cup melted butter and stir until the crumbs are evenly moist. Press to the bottom and a little up the sides of a 9-inch pie dish.
- Bake for 5-7 minutes or until set. Take out of the oven and cool completely.
- Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the cookie butter and cream cheese until well combined (about 2 minutes on medium-high). Remember to scrape the bottom and sides of your bowl.
- Fold the 2 cups of whipped cream a little at a time until the mixture is smooth and fluffy. Pour into your pie dish and smooth out the top. Sprinkle cookie butter crumbs.
- Chill until set, preferably overnight. Serve with whipped cream.
- If you want to make this pie 100% no bake, you can use a pre-baked 9-inch graham cracker or Oreo pie crust.
- I used Speculooos but you can use any brand of cookie butter, like Penotti.
Nutritional information are estimates only.
Did you make no bake cookie butter pie? I’d love to hear from you in the comments section below.