A Biscoff cookie crust + a layer of lightly salted, bittersweet chocolate ganache + a silky and smooth cookie butter mousse combine to create this extra dreamy Black Bottom Cookie Butter Mousse Pie. Rich and delicious, this is the kind of pie you savor in small bites while letting the flavor completely coat your tongue.
The wonderful thing about pie is that it comes in many shapes and forms. One that I definitely underestimated while growing up was the mousse pie. Most notably, French Silk. It was never my go-to, which may be a controversial thing to say, but for some reason I was all about the fruit pies and fruit pies only when I was growing up. Something about the French Silk was just too rich for me.
I quickly learned how wrong I was though, and the silky richness of a mousse pie is absolutely delicious, but best enjoyed in slightly smaller quantities. My large piece suddenly turned into a regular slice of pie and suddenly I realized that I was actually able to finish the piece off and not leave the last few bites on my plate. This Black Bottom Cookie Butter Mousse Pie follows in the tradition of its predecessor in that its filling is incredibly rich and silky. With a crunchy Biscoff cookie crust and a layer of slightly bitter chocolate to break up the sweetness, this pie has only continued to show me how utterly wrong my younger self was. (I almost ate the entire pie by myself while recipe testing…it’s that good).
Besides the taste, the best thing about this pie is how easy it is to throw together. I started making this at 6:30 PM one night and had it in the refrigerator fully put together and chilling by 8:00 PM. Within another 30 minutes or so, the pie was set enough to slice. The crust and ganache both consist of just three ingredients and can be put together quickly and tossed in the refrigerator or freezer to help speed up the cooling process. The mousse itself may require a couple of extra steps, but within 10-15 minutes, the two main components are folded together and spooned into the prepared crust, ready to chill and set. It’s both the most stress-free and the least time consuming pie experience I’ve had thus far.
Trust me, this is one pie that you’re going to want to make and share!
| Prep Time | 15-25 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2-3 hours |
| Servings |
servings
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- 2/3 cup dark or bittersweet chocolate chips or broken into small pieces
- 1/3 cup heavy cream
- 1/4 tsp salt
Ingredients
Chocolate Ganache
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- Make sure a rack is placed in the center of your oven. Preheat to 375°F. Lightly grease a 9"-10" pie dish and set aside.
- BISCOFF COOKIE CRUST: In a food processor, grind the Biscoff cookies until you're left with small crumbs. Transfer to a medium bowl. Whisk in the 3 Tbsp powdered sugar and stir in the melted butter. Mix until the cookie crumbs are fully covered in butter. You should be able to press the crumbs together with your fingers so that they'll stick. Pour the crumb mixture into the prepared pie dish and evenly spread with a spatula or a clean hand to cover the bottom and the sides. Bake on the middle rack of the oven 10-12 minutes until the edges begin to brown. Remove the pie dish from the oven and allow the crust to cool in the refrigerator or freezer while you prepare the chocolate ganache.
- CHOCOLATE GANACHE: Place the chocolate chips or the chopped pieces of chocolate into a small heat proof bowl. In a small saucepan, warm the 1/3 cup heavy cream over medium heat until it begins to simmer (not boil). Remove the pan from the heat and pour the heavy cream over the chocolate. Give the bowl a gently shake to make sure all the chocolate is covered and allow to sit 1-2 minutes. Using a rubber spatula, gently stir the starting at the middle of the bowl until smooth and fully combined. Sprinkle in 1/4 tsp of salt and stir to distribute. Remove the pie crust from the refrigerator/freezer. Pour the chocolate ganache into the bottom of the crust and use the rubber spatula to cover the bottom of the crust evenly. Return the pie dish to the refrigerator or freezer until the ganache cools and firms up, about 30-45 minutes.
- COOKIE BUTTER MOUSSE: In the bowl of a stand mixer* fitted with the whisk attachment, combine the heavy cream and the granulated sugar. Whisk on high until the cream reaches stiff peaks. Be careful not to over whip. The cream should be thick enough that you'll need to knock the whisk on the side of the bowl to release any from inside the wires. Transfer the whipped cream to a medium bowl and place in the refrigerator to keep cool while you prepare the rest of the mousse. Clean the bowl of the stand mixer to use again.
- In a measuring cup, dissolve 2 tsp of gelatin powder in 1/4 cup of cold water. Allow to sit for 5 minutes. After 5 minutes, add in 1/4 cup of warm water and stir to fully dissolve.
- In the bowl of the stand mixer* fitted with a paddle attachment, combine the cookie butter, softened cream cheese, 1/4 cup powdered sugar, and vanilla extract. Beat on medium until the ingredients begin to combine. Continue to beat on medium-high until fully combined. Turn the mixer down to low and slowly add in the gelatin a little at a time, mixing until completely incorporated after each addition. You should have a silky mixture.
- Remove the bowl from the base of the mixer and remove the whipped cream from the refrigerator. Add 1/3 of the whipped cream to the bowl with the cookie butter and cream cheese mix. Using a rubber spatula, gently fold in the whipped cream until fully incorporated. Repeat with the next 2/3 of whipped cream. Once the cream has been incorporated, remove the pie dish from the freezer. Gently spoon the mousse filling into the prepared crust and ganache, spreading evenly to the top of the pie dish. Allow to chill for at least 1.5-2 hours until the mousse is set enough to slice.
* You can also use a hand mixer or beat by hand to make the whipped cream and the cheesecake mixture.
** Keep chilled and covered in plastic wrap in the refrigerator.