If you’re a fan of cookie butter and pudding pies, you’ll definitely fall in love with my No Bake Chocolate Cookie Butter Pudding Pie! The Biscoff cookie crust gets filled with a chocolate cookie butter filling, then topped with cinnamon whipped cream. Sooooo good!
In just an hour and a half, you can have this delicious cookie butter and chocolate pudding pie for dessert, and without turning on an oven! The combo of the cookie butter and chocolate is so good on its own. Topping it with cinnamon whipped cream makes it even better! Making a cookie crust with Biscoff cookies makes these even better-er!!! (Yeah, I’m aware that’s not a real word.)
How do I assemble the pudding pie?
This chocolate cookie butter pudding pie with cinnamon whipped cream topping is 3 recipes in one: the crust, the pudding, and the whipped cream. It may sound like a lot, but trust me when I say each individual recipe is very easy to do! The hard part of this recipe is waiting for the pudding to cool and set before eating, because you’ll definitely want to eat this right away.
Just as a quick summary, the pie is made by:
- Cooking the pudding and letting it cool
- Making the cookie crust while the pudding cools
- Adding the pudding into the crust, covering, and chilling
- Topping the pudding with whipped cream
Where do I find cookie butter?
Luckily, Cookie butter can be found in a few places.
I used Lotus Biscoff’s smooth cookie butter for this recipe, which I’ve found in Target, Giant, and Wegmans.
There’s also the option to use Trader Joe’s Speculoos cookie butter if you can’t get your hands on Lotus Biscoff’s brand. Walmart also has their version of Speculoos available.
I’ve found all of these in the peanut butter aisle.
Where can I find Biscoff cookies?
The Biscoff cookies can be found at the same stores listed above, in the packaged cookie aisle. It will most likely be in the smaller section with specialty cookies. They come in a sleeve of about 30 cookies.
What to use if you don’t have Biscoff cookies:
Now, if you’re a huge cookie butter fan, you’ll definitely want to get your hands on Biscoff cookies to make the cookie crust from scratch.
But if you can’t find any, a graham cracker or Oreo cookie crust will work! You can purchase a pre-made crust to save a step. Just make sure you get a 9 inch deep dish version of the crust to go along with the amount of filling being made.
Tips for making the chocolate pudding:
The chocolate cookie butter pudding cooks pretty fast. The ingredients get mixed together then warmed on the stovetop.
You’ll need to keep an eye on the mixture once it begins to steam. About a minute after that, the mixture will slowly simmer. This mixture will go from a thin to thick liquid in one minute. At this point, you’ll need to continuously whisk the pudding so it doesn’t burn, and so it’ll stay smooth.
Additionally, while the pudding cools in the fridge, you’ll need to press plastic wrap directly onto the pudding itself. This helps to prevent a layer of film from forming on the pudding as it cools.
How to make the pudding pie into individual desserts:
When I initially tested this recipe, it was to make sure the flavors worked together well. I did NOT originally make a cookie crust, but just crumbled some cookies to top the pudding.
With that being said, YES, this can be made into single servings!
The cooked chocolate cookie butter pudding has to be cooled completely. Once the pudding has cooled a bit in the heat-proof container, cover with plastic and refrigerate for at least one hour. Make your cinnamon whipped cream topping and keep in the fridge until ready to serve.
Once you’re ready to serve, scoop your desired amount of pudding into a cup or bowl, and top with the whipped cream. Sprinkle with crushed Biscoff cookies and dig in!
Additional toppings for the chocolate pudding pie:
The drizzle you see in the pics of the pie is melted cookie butter!
Very easy to do. Microwave a couple of big spoonfuls of the cookie butter in a microwave safe dish for just 10-15 seconds. It doesn’t need any more time than this! If you cook it longer, the cookie butter will cook and get crunchy. (It’ll taste really damn good, but that’s not what we’re here for). Once melted, drizzle on top of the chilled pie!
You can also drizzle chocolate or caramel ice cream topping, and even crush some Biscoff cookies to sprinkle!
I’m hoping that you’ll love my chocolate cookie butter pudding pie with cinnamon topping as much as I do! If you get a chance to make it, feel free to leave a comment!!!
Chocolate Cookie Butter Pudding Pie with Cinnamon Whipped Cream Topping
Equipment
- Whisk
- Sauce pot
- spatula
- Pie tin
- Handheld or stand mixer
Ingredients
Pudding ingredients
- ½ tsp ground cinnamon
- 3 tbsp granulated sugar
- pinch of salt
- ¼ cup cocoa powder
- 6 ounces half and half
- 10 ounces milk
- 1 tsp vanilla extract
- ½ cup smooth cookie butter
- 2 ounces semisweet chocolate chips
Cookie Crust ingredients
- 6 tbsp unsalted butter melted
- 24 each Biscoff cookies
Whipped Topping ingredients
- 8 ounces heavy whipping cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Pudding Instructions
- In a small sauce pot, whisk together the cinnamon, sugar, salt, and cocoa powder.
- Pour the half and half and milk into the pot while whisking to incorporate. Add the vanilla extract, cookie butter, and chocolate chips.
- Warm the ingredients on medium heat, stirring with a whisk to help melt the cookie butter and chocolate chips, and bring to a simmer. Once it simmers, cook for 1 minute to thicken while continuously whisking. Remove from heat.
- Pour mixture into a heat safe dish or bowl. Let sit at room temperature to slightly cool for 15-20 minutes, stirring occasionally to release some of the steam.
- While the pudding is cooling, make the cookie crust.
Cookie Crust instructions
- In a food processor, ground up the Biscoff cookies to make crumbs fine crumbs
- Pour in the melted butter and mix with a spoon.
- Lightly spray your pie tin with a nonstick pan spray. Evenly press the crumb mixture into the pie tin, making sure to also press up against the sides.
- Refrigerate the pie crust for 15 minutes before adding the pudding layer.
Whipped Topping instructions
- In a small bowl, beat the heavy cream with a hand mixer on high for 4-5 minutes, to make a soft whipped cream.
- Add in the powdered sugar, vanilla, and cinnamon. Beat to combine on high for an additional 30 seconds.
- Refrigerate until ready to assemble pie.
Pie Assembly
- Pour the pudding into the chilled cookie crust. Spread evenly with a spatula or with the back of a spoon.
- Place a piece of plastic wrap directly on top of the pudding, pressing it onto the mixture.
- Refrigerate for 1 hour to let the pudding set.
- Remove the pie from the fridge, and remove the plastic wrap.
- Spread the whipped cream topping to cover the pudding.
- Cut and serve!
Notes
I can tell you’re a fan of cookie butter! Sooooo, check out this recipe for Cookie Butter Tiramisu!
So delicious! I was lazy and made the pudding but just used store bought whip. I also could only find crunchy cookie butter but it worked fine! It did make the topping a little ugly but it was still delish haha.
Haha! The taste is what’s most important. So glad you enjoyed it!
The cookie crust is my favorite!! I love that this pie is no-bake. It was so easy to make and the filling is so delicious!
Biscof is one of my favourite cookies, so I knew immediately when I saw this recipe that I had to make this. Your step by step guide was very helpful and Pie turned out great and delicious!
This is my new favorite pie! The cookie butter and chocolate paired together so well.
Thus was perfect bite after bite!! The crust inparticular was such a special mouthful and the biscoff made a huge positive addition to the overall texture. I cannot wait to try this again!
I am a Biscoff lover so I was really excited to try this recipe. It did not disappoint! The pudding had the perfect smooth texture and the crust complimented it perfectly.
This was SO delicious! I’m obsessed with Biscoff and cookie butter and this pie had everything I love!
This was such a fun pie to make! When I saw cookie butter I knew that I had to try it out and it did not disappoint! The creamy cookie butter layer was everything and it went perfectly with the chocolate layer and crumbly biscoff crust!!
I love pudding pie and this recipe ticked all the boxes. Your instructions were very easy to follow and it tasted amazing!
I could tell just by the title description this recipe was going to be incredibly tasty and it did not disappoint! The instructions were so thorough and for a non baker like myself, I didn’t feel this recipe was out of my league. The cookie crust was probably my favorite part texture wise but it all meshed together so well! My family absolutely loved this recipe and I can’t wait to prepare it again!
I’ve been wanting to make more desserts for my family but the year has been hectic. This recipe was a saving grace, everyone loved the pie!
You had me at Biscoff cookies! This is the type of dessert that will get me into trouble. I couldn’t stop eating slice after slice. Thank you for this recipe!
I don’t think I have ever loved a dessert as much! The chocolate pudding filling was velvety smooth, but that biscoff cookie crust was the bow on top. Definitely a repeat recipe.
I’m not a huge pie fan because I always think the ratio is off but, this pie with the two layers was so delicious and the cinnamon topping gave it a deliciously savory taste.