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Apple Butter Pie With Biscoff Cookie Crust Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 55 minutes (including chilling time)
  • Yield: One 9-inch pie, serving approximately 8 slices

Description

This delightful Apple Butter Pie with a Biscoff Cookie Crust is a luscious dessert combining a spiced apple butter custard nestled in a crunchy cookie crust. Enhanced with optional caramel apple topping and cinnamon whipped cream, this pie is perfect for those who love rich, comforting flavors with a touch of spice. Easy to prepare and bake, it offers a delicious twist on traditional apple desserts while requiring minimal added sugar thanks to the natural sweetness of apple butter and sweetened condensed milk.

Ingredients

For the Crust

  • 32 Biscoff cookies (250 grams or approx. 2 cups cookie crumbs)
  • 6 tablespoons butter, melted
  • Pinch of salt

Apple Butter Filling

  • 2 eggs
  • 1 can (12 oz) sweetened condensed milk
  • ½-1 teaspoon cinnamon
  • ½-1 teaspoon apple pie spice (or ½ teaspoon each ground allspice and ground ginger plus ¼ teaspoon each ground nutmeg and ground cloves as alternative)
  • ½ teaspoon vanilla extract
  • 1 cup apple butter, homemade or store bought
  • Pinch of salt

Caramel Apple Topping (Optional)

  • ½ stick (4 tablespoons) unsalted butter plus 1 tablespoon
  • 2 Granny Smith apples, finely diced
  • ½ cup lightly packed brown sugar
  • ¼ cup heavy cream
  • ½ teaspoon cinnamon
  • Pinch of salt

Cinnamon Whipped Cream (Optional)

  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • 1½ tablespoons powdered sugar

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the cookie crumbs with a pinch of salt, then add the melted butter and stir until the mixture is evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Make the filling: In a large mixing bowl, whisk together the eggs and apple butter until smooth. Add the sweetened condensed milk, cinnamon, apple pie spice, a pinch of salt, and vanilla extract. Whisk everything together until fully combined and smooth.
  3. Assemble and bake the pie: Pour the apple butter filling evenly into the chilled cookie crust. Bake the pie in the preheated oven for 30 to 40 minutes, or until the center is just set with a slight jiggle. Avoid over-baking to keep the creamy texture.
  4. Cool and chill: Remove the pie from the oven and place it on a wire rack to cool to room temperature. Once cooled, wrap the pie tightly with plastic wrap and refrigerate it for at least 1 to 2 hours, or ideally overnight, to allow it to set completely and develop flavor.
  5. Prepare caramel apple topping (optional): In a skillet over medium-high heat, melt 1 tablespoon of butter. Add the diced Granny Smith apples and sauté for about 5 minutes until slightly softened. Remove the apples from the skillet and set aside. In the same skillet, add the remaining ½ stick (4 tablespoons) of butter and brown sugar over medium heat, stirring until the sugar and butter melt and blend. Pour in the heavy cream, stir, and let the mixture thicken for about one minute. Reduce heat to low, add the sautéed apples back in along with cinnamon and a pinch of salt, stirring to combine and let thicken for another 1 to 2 minutes.
  6. Prepare cinnamon whipped cream (optional): In a large bowl, combine heavy cream, vanilla extract, and ground cinnamon. Using an electric mixer, beat on high speed until foamy, about 1 minute. Gradually add powdered sugar while continuing to beat until medium peaks form, approximately 2 minutes. Chill whipped cream until ready to serve.
  7. Serve: Slice the chilled pie and serve with optional caramel apple topping and cinnamon whipped cream on the side or on top as desired. Store leftovers covered in the refrigerator for up to 1 week.

Notes

  • The sweetness of the pie depends on your apple butter; homemade or unsweetened/lightly sweetened apple butter is best to avoid it being too sweet.
  • Alternative to sweetened condensed milk: Use 3 eggs, ½ cup brown sugar, ½ cup heavy whipping cream, and ½ cup sour cream instead, whisk together smoothly and bake as directed, though baking may take the full 40 minutes to set.
  • The pie can be served cold, at room temperature, or slightly warmed — personal preference leans toward cold or room temperature.
  • For the crust, any crushed biscoff or similar cookies can be used; measure 2 cups of crumbs for the right amount.
  • Make-ahead tip: This pie freezes well for 1-2 months. Thaw overnight in the refrigerator before serving.
  • Apple pie spice alternative: Use ½ teaspoon ground allspice and ground ginger plus ¼ teaspoon ground nutmeg and ground cloves.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/apple-butter-pie-with-biscoff-cookie-crust-recipe/