Cookie Butter Pie

Products Used
Cookie Butter Pie Dixie


  • 1 package (8.8 oz) Speculoos Cookies (Biscoff)
  • 2 tablespoons Dixie Crystals Light Brown Sugar
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted
  • 1 package (8 oz) cream cheese, room temperature
  • 3/4 cup Dixie Crystals Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1 cup cookie butter (Biscoff spread)
  • 1 container (8 oz) Cool Whip, thawed
  • Optional garnish, whipped cream and crushed cookies


  1. Preheat oven to 350°F.
  2. In a food processor or blender, crush cookies until they are a fine crumb.
  3. In a large bowl stir together crumbs, brown sugar, salt, and melted butter until evenly mixed.
  4. Press mixture into bottom and up sides of a 9- inch pie plate. Bake crust for 8 minutes, or until lightly golden. Allow pie crust to cool completely.
  5. In bowl of your stand mixer fitted with paddle attachment mix cream cheese, powdered sugar, vanilla, and cookie butter together on medium-high speed for 2 minutes until light and fluffy. Fold in Cool Whip until evenly incorporated.
  6. Spread cookie butter mixture into cooled pie crust. Cover and chill for 3-4 hours, or overnight.
  7. Garnish with whipped cream, crushed cookies, and drizzled cookie butter if desired. Serve chilled.
Dixie Crystals Insight
  1. You can also use 2 cups of homemade whipped cream in place of the Cool Whip if desired.
  2. Store airtight in the refrigerator for up to 5 days. Freeze airtight for up to 30 days for best freshness. Thaw in refrigerator overnight.
  3. Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.
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