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Deep-Dish Cookie Butter Pie

This Deep-Dish Cookie Butter Pie combines a buttery Biscoff cookie crust with a thick, creamy cookie butter cheesecake-style filling. Finished with melted cookie butter and crunchy cookie crumbles on top, this chilled dessert is rich, smooth, and packed with warm spiced cookie flavor. Perfect for holidays, birthdays, dinner parties, or make-ahead entertaining, this pie delivers tall bakery-style slices with minimal baking required.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

The Biscoff Crust
  • 2½ cups Biscoff cookie crumbs about 30-35 cookies, finely pulsed
  • 6 tbsp unsalted butter melted
  • 1 tbsp brown sugar
  • pinch of salt
The Biscoff Silk Filling
  • 16 oz (2 blocks) cream cheese softened to room temperature
  • 1½ cups cookie butter creamy style
  • 1 cup powdered sugar
  • 1 tsp vanilla paste or extract
  • 1½ cups heavy whipping cream cold
The Whipped Velvet Topping
  • 1½ cups heavy whipping cream very cold
  • 4 oz (½ block) full-fat cream cheese or mascarpone, cold
  • ½ cup powdered sugar
  • 1 tsp vanilla bean paste or extract
The Cookie Butter Glaze & Garnish
  • ½ cup cookie butter creamy style
  • extra Biscoff cookies whole & crumbled

Equipment

  • 9 or 10-inch deep dish pie plate
  • food processor or rolling pin
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • offset spatula or spoon
  • Measuring cups and spoons
  • Microwave-safe bowl
  • Whisk

Method
 

The Biscoff Crust
  1. Mix the cookie crumbs, melted butter, sugar, and salt until the mixture texture resembles wet sand.
  2. Firmly press the mixture into the bottom and all the way up the sides of your deep-dish pie plate. Use the bottom of a measuring cup to get a flat, perfectly even base.
  3. Bake at 350°F (175°C) for 8–10 minutes to set. Let it cool completely before filling.
The Cookie Butter Silk Filling
  1. In a large bowl, beat the softened cream cheese and cookie butter together until completely smooth and fluffy.
  2. Add the powdered sugar and vanilla. Beat on low until incorporated, then high for 1 minute until light.
  3.  In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold about 1/3 of the whipped cream into the cookie butter mixture to lighten it up. Then, fold in the remaining whipped cream until no white streaks remain.
  5. Pour the filling into the cooled crust, smoothing the top seamlessly with an offset spatula.
The Whipped Velvet Topping
  1. Place your metal mixing bowl and whisk attachment in the freezer for 5–10 minutes. Cold tools yield the highest volume.
  2. Add the cold cream cheese (or mascarpone), powdered sugar, and vanilla bean paste to the bowl. Beat on medium speed until smooth and creamy.
  3. With the mixer running on medium-low, slowly pour in the cold heavy whipping cream. Once combined, increase the speed to medium-high.
  4. Whip until the cream holds stiff, sturdy peaks. Watch closely so it doesn't over-beat.
  5. Pile the cream high directly over the smooth silk filling.
The Cookie Butter Glaze & Garnish
  1. Microwave the cookie butter for 20–30 seconds until completely fluid and pourable. Let it sit on the counter for 1–2 minutes so it’s not piping hot and does not melt the whipped cream peaks.
  2. Use a spoon to drizzle the liquid cookie butter back and forth over the whipped cream swirls.
  3. Just before serving, dust with finely crumbled cookie crumbs and press a few whole cookies into the cream at an angle.