Go Back
cookie butter pie on a cake stand
Print Recipe

Mocha Cookie Butter Pie

Chocolate, espresso, and speculoos cookie butter (Biscoff) make up the flavors to this silky and delectable pie — all without using heavy cream or eggs.
Prep Time30 minutes
Cook Time12 minutes
Cooling Time4 hours
Total Time4 hours 42 minutes
Course: Desserts, Pies
Cuisine: American
Keyword: biscoff, chocolate, coffee, cookie butter, mocha, pie, speculoos
Servings: 12 slices
Calories: 382kcal

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.

Notes

*Food Processor Substitute: For the crust, you can hand-crush everything and mix with a spatula or spoon. For the filling, use a high-power blender. If using a personal-sized blender, blitz everything in batches small enough for you to work with (first the tofu, then the other ingredients, and so on). Once everything is whipped separately til smooth, you can mix those whipped-smooth ingredients by hand.
**Springform Pan Substitutes: You can make this dish without a springform pan. I prefer to use a cake ring on top of a cookie sheet lined with parchment paper or a silicone mat. You can also make this dish in a parchment-lined pan that doesn’t release, including: an 8x8 or 9x9 square pan, a 9x9 cake pan, or any other pan that can be lined with parchment paper. Prepare the recipe up until the last step of the filling. Instead of refrigerating, freeze the pie for 4 hours or longer. Then, lift the entire pie out by the parchment, and transfer it to a serving plate. Continue to decorate from there.
***Cookie Butter: I am familiar with Biscoff Lotus cookies as the head honcho of speculoos cookies, but feel free to try this recipe with store- or other brand speculoos cookies and cookie butter. Comment and let me know how it worked out!