Black Bottom Cookie Butter Mousse Pie
Layered with a spiced Biscoff cookie crust, a bittersweet chocolate ganache, and a sweet, light cookie butter mousse filling, this Black Bottom Cookie Butter Mousse Pie is velvety and rich and incredibly easy to whip up. This pie is definitely one worth sharing! Yields: 12-14 servings
Servings Prep Time
12-14servings 15-25minutes
Cook Time Passive Time
15minutes 2-3hours
Servings Prep Time
12-14servings 15-25minutes
Cook Time Passive Time
15minutes 2-3hours
Ingredients
Biscoff Cookie Crust
Chocolate Ganache
Cookie Butter Mousse
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

* 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.

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