Mocha Cookie Butter Pie
This pie tastes like a cookie butter latte with lots of chocolate and vanilla.
My Mocha Cookie Butter Pie Testing Process
Testing Progress: COMPLETE
The Crust: A crust made of solely butter and cookies (or graham crackers) is bland and way too crumbly for me. In this pie, I wanted the crust to stand on its own and compliment the filling. To achieve this, I played with sugars, the salt amount, and adding melted chocolate in the mix. Ultimately, I landed on brown sugar (the same sugar found in a speculoos cookie), a heavier addition of salt, and an increased amount of chocolate from initial testing.
The Filling: In most creamy chocolate pies like this one, the recipe is made from custard (a cooked mixture of eggs, sugar, and cream) and chocolate. This pie replaces the eggs and cream both with silken tofu. When chilled, the texture is like a fudge pop. When just cooled or at room temperature, it’s creamy, silky, and melts in your mouth. So, if you love chalk-cold ice cream cakes, serve this frozen. If you love a silky pie, serve this after it’s had a couple hours to thaw.
As for flavors, I’ll be honest: I just happened to have some leftover dulce de leche that I added in on the first try. But I’ve found it does two things: (1) it imparts a pleasant tang and acidity and (2) it helps with keeping the filling soft even when chilled. In addition to dulce de leche, I, of course, added cookie butter, espresso, and chocolate.
The Topping: I’ll warn you: this vanilla-coffee whipped cream is not for direct consumption. It’s made to go with the pie. It’s a tad salty, filled with espresso flavor, and enhanced by vanilla — but it’s not sweet. It’s the PERFECT flavor combination for the pie and really helps to balance the whole dessert, but don’t be worried if you don’t like the cream on its own!
The Technique: Notes on substitutions for the food processor and springform pan are written below the recipe.
The Inspiration: I made my first tofu pie about 2 years ago. It was Alton Brown’s moo-less chocolate pie. In general, it was exactly what I wanted in a cold pie: a silky filling, deep chocolatey flavor, and crumbly crust. I’ve been making my own unique tofu-based pies ever since.
Mocha Cookie Butter Pie
Equipment
- food processor
- Springform pan (8- or 9-inch)**
- Acetate (or parchment paper)
Ingredients
Crust
- 16 speculoos cookies 125 grams or half a pack of Biscoff***
- 2 tablespoons butter 28 grams, room temperature
- 2 tablespoons dark brown sugar 24 grams
- 60-70 bittersweet dark chocolate 75 grams, melted
- ¾ teaspoon table salt 4.5 grams
Filling
- 1 pound silken tofu 1 block, drained
- 375 grams semi-sweet chocolate about 3 cups, melted
- 1 tub cookie butter 400 grams, separated***
- - About 2/3 cup for filling 150 grams
- - About 1 cup for topping 250 grams
- 5 tablespoons dulce de leche 100 grams
- ¼ cup espresso 56 grams, or strong coffee
- 1 teaspoon vanilla extract 4 grams
Coffee-Vanilla Whipped Cream
- 1 cup heavy cream 240 milliliters
- ¼ cup powdered sugar 23 grams
- 1 teaspoon instant espresso powder 2 grams, or soluble coffee powder
- 1 teaspoon vanilla bean paste 7 grams, or vanilla extract
- ¼ teaspoon Kosher salt 1.2 grams
Instructions
Cookie Crust
- Preheat the oven to 350°F.
- Add the cookies to the food processor and pulse on the highest setting for 30-60 seconds or until it reaches fine crumbs. Then, add the butter, brown sugar, melted chocolate and salt. Pulse until mixed up evenly.
- Pour this mixture into the bottom of a springform pan* and press some around the edges if desired. You can also press it all down to the bottom for a flat crust. Bake for 12 minutes and set aside to cool completely. I like to place it in the freezer to cool quickly.
Pie Filling
- Using the same food processor bowl (no need to wash), whir the silken tofu on high speed first, until completely smooth — no chunks! Add the chocolate, 2/3 cup cookie butter, dulce de leche, espresso/coffee, and vanilla extract). Blend until uniform in color, scraping as needed.
- Wrap the crust in acetate and tape, or line the walls of the springform pan tightly with parchment paper. If using parchment, you may need to rub a light layer of butter or oil on the pan to make it stick.
- Pour the filling in and spread evenly. Place in the freezer uncovered while you clean up and prepare the remaining cookie butter.
- Transfer the rest of the cookie butter tub into a microwave-safe bowl and microwave in 10-second intervals until melty and pourable. Pour all of it directly over the pie filling. Cover the pie and refrigerate for at least 4 hours.
Whipped Topping
- Right before serving and preferably in a cold bowl, use a whisk or mixer to whip the heavy cream until just about soft peaks. Add the powdered sugar, espresso, vanilla paste, and salt. Whip to stiff peaks. It should be stiff enough to pipe from a pastry bag.
- Transfer the pie to a serving plate or cake stand. Slather the whipped cream all over the top of the pie or decorate with a pastry bag. Slice and serve.
