Buttercream pies are a fantastic dessert that combines creamy textures and rich flavors, making them a crowd-pleasing choice for any occasion. The versatility of buttercream allows for endless flavor combinations, and today, we’re diving into two particularly delicious variations: Cookie Butter Cream Pie and Buttermilk Pie.
First up is the Cookie Butter Cream Pie, a treat that elevates the classic buttercream pie with the irresistible taste of Biscoff cookies and spread. Expect a rich, spiced flavor that permeates both the crust and the filling.
Then there is Buttermilk Pie, a creamy custard pie with a tangy flavor. It is a traditional Southern dessert that’s simple to make but delivers big on flavor.
Cookie Butter Cream Pie: A No-Bake Delight
This no-bake pie recipe delivers the rich, spiced flavor of cookie butter in a creamy, dreamy dessert. The best part? It’s surprisingly simple to make.
Understanding Cookie Butter
Cookie butter is basically a spread made from crushed cookies, usually speculoos cookies, which are thin, crispy spiced shortbread biscuits. Biscoff is a popular brand. It has a unique caramel-like flavor with hints of cinnamon and other warm spices.
Why use cookie butter in a pie? Because it adds an amazing flavor and a smooth, creamy texture that’s hard to resist.
The No-Bake Crust
Forget the oven! This crust comes together in minutes.
Ingredients:
- 2 cups cookie crumbs (crushed Biscoff or speculoos cookies)
- 2 Tablespoons brown sugar
- 6 Tablespoons melted butter
Making the crust:
Combine the cookie crumbs, brown sugar, and melted butter in a bowl. Mix well until everything is evenly moistened. Press the mixture firmly into the bottom of a pie dish to form a compact crust.
The Creamy Filling
This is where the magic happens! It’s a simple 5-ingredient filling that’s unbelievably decadent.
Ingredients:
- 1 cup white chocolate chips, melted
- ½ cup cookie butter spread
- 8 ounces cream cheese, softened
- 2 cups heavy cream
- ½ cup powdered sugar
Making the filling:
In a large bowl or the bowl of a stand mixer, beat the softened cream cheese until smooth. Gradually add the melted white chocolate and cookie butter, mixing until well combined. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is evenly incorporated.
Assembling and Decorating
Almost there!
Assembling the pie:
Pour the creamy filling into the prepared cookie crust.
Decorating the pie:
For a beautiful finish, top the pie with whipped cream rosettes and crumbled Biscoff cookies. For an extra touch of elegance, heat a little cookie butter until it’s drizzable and then drizzle it over the top.
Traditional Buttermilk Pie: A Southern Classic
If you’re looking for a comforting, old-fashioned dessert, look no further than buttermilk pie. This Southern classic is easy to make and delivers a sweet, tangy flavor that’s hard to resist.
What is Buttermilk Pie?
Buttermilk pie is a traditional Southern dessert that’s similar to chess pie, but it uses buttermilk and flour to thicken the custard-like filling. Its origins are a bit murky, but it’s been a beloved staple in Southern kitchens for generations.
The Custard-Like Filling
The magic of buttermilk pie lies in its simple ingredients. Buttermilk, eggs, sugar, and butter combine to create a smooth, creamy texture. The buttermilk adds a unique tang that balances the sweetness perfectly.
Baking the Buttermilk Pie
You can use a store-bought crust for convenience, but I highly recommend making your own from scratch for the best flavor. The baking process is straightforward: pour the filling into the crust and bake until set, with a slight jiggle in the center.
Variations and Adaptations
While the classic recipe is delicious on its own, there are a few variations you can try. Some people leave out the lemon and add a touch of cinnamon for a warmer, spicier flavor. You’ll find slight differences in recipes depending on the region, but the core ingredients remain the same.
Essential Tips and Techniques for Both Pies
Whether you choose to make the classic buttermilk pie or the chocolate version, these tips will help you get the best result.
Ingredient Quality
Fresh, high-quality ingredients will give you the best flavor, hands down. And when it comes to buttermilk, don’t be afraid to substitute! If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for a few minutes to curdle slightly, and you’re good to go.
Baking and Cooling
Keep an eye on your pie while it’s in the oven to make sure it bakes evenly and doesn’t burn. And patience is key after baking! You’ll need to refrigerate the pie for at least four hours, but preferably longer, to allow the filling to set properly.
Storage and Freezing
Leftover pie can be stored in the refrigerator for up to three days. To freeze the pie, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to two months. When you’re ready to eat it, thaw it in the refrigerator overnight.
Troubleshooting Common Issues
A soggy crust is the enemy of a good pie. To prevent it, try blind-baking the crust before adding the filling. As for a cracked filling, that can often be avoided by baking the pie at a lower temperature for a longer period of time.
In Closing
Whether you want a modern twist with the Cookie Butter Cream Pie or a classic comfort with the Buttermilk Pie, both recipes offer a simple path to a decadent dessert.
The Cookie Butter Cream Pie is super easy to make, and the Buttermilk Pie gives you that traditional pie flavor you know and love.
Don’t be afraid to try both recipes and play around with the ingredients to make them your own. Buttercream pies are always a hit, and they’re sure to bring a smile to anyone who tries them!