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Cookie Butter Pie

Cookie Butter Pie recipe: Rich, creamy pie filled with cookie butter goodness in a crunchy graham cracker crust. Make and devour this decadent dessert tonight!

Meet the Cookie Butter Pie, a dreamy dessert that’s equal parts nostalgic and decadent. With a crunchy graham cracker crust, a creamy cookie butter filling, and a fluffy whipped cream topping, this pie is a masterclass in textures and flavors.

It’s the perfect treat for anyone with a sweet tooth!

Ready Time

2 hrs


10 servings


  • For the Crust:
  • Graham cracker crumbs, 2 1/4 cups
  • Unsalted butter, 1/2 cup, melted
  • Granulated sugar, 1/4 cup
  • Salt, 1/4 teaspoon
  • For the Filling:
  • Unsalted butter, 1 cup, softened
  • Cookie butter, 1/2 cup
  • Granulated sugar, 1 1/2 cups
  • Confectioners’ sugar, 1/2 cup
  • Large egg yolks, 4
  • Heavy cream, 1 cup
  • Pure vanilla extract, 1 teaspoon
  • Salt, 1/4 teaspoon
  • For the Whipped Cream:
  • Heavy cream, 1 cup
  • Granulated sugar, 2 tablespoons
  • Pure vanilla extract, 1/2 teaspoon


Preheat your oven to 350°F.

In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and salt until well combined.

Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Bake for 10-12 minutes, or until lightly browned.

Let the crust cool completely.

In a large bowl, beat the softened butter and cookie butter until smooth and creamy.

Gradually add the granulated sugar and confectioners’ sugar, beating until well combined.

Beat in the egg yolks one at a time, followed by the heavy cream and vanilla extract.

Pour the filling into the cooled crust and smooth the top.

Bake for 40-45 minutes, or until the filling is set.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 4 hours or overnight.

To make the whipped cream, beat the heavy cream, granulated sugar, and vanilla extract in a large bowl until stiff peaks form.

Spread the whipped cream over the cooled pie.

Refrigerate the pie for an additional 30 minutes to allow the whipped cream to set.

Release the springform pan sides and slice the pie into 10 pieces.

Serve chilled.


For an extra crunchy crust, bake it for 12 minutes instead of 10, but keep an eye on it to avoid burning. Make sure to let the crust cool completely before filling it to prevent the crust from getting soggy.

Use high-quality cookie butter for the best flavor.

If you can’t find cookie butter, you can substitute it with an equal amount of peanut butter or almond butter, but the flavor will be slightly different. Don’t overbeat the filling mixture, as it can lead to a too-light or too-airy texture.

For a golden-brown crust, use a mixture of white and brown sugar in the crust mixture.

Chill the pie for at least 4 hours to allow the flavors to meld together. If you want a more stabilized whipped cream, add 1 tablespoon of cornstarch to the whipped cream mixture before beating.

To ensure the whipped cream is stiff, beat it until it forms stiff peaks, but avoid over-beating, as it will become too stiff.

Nutrional Value

  • Calories: 540
  • Total Fat: 34g
  • Saturated Fat: 22g
  • Cholesterol: 120mg
  • Sodium: 250mg
  • Total Carbohydrates: 57g
  • Dietary Fiber: 2g
  • Sugars: 36g
  • Protein: 4g
Cookie Butter Pie
Cookie Butter Pie

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