Creamy Cookie Butter Pie

Sitting in a sweet Speculoos crust, this cream cookie butter pie is a dessert dream come true.

I could bathe in cookie butter OR in this cookie butter pie really. It’s just so wonderful.

The pie is almost no bake except for that pesky crust but it’s totally worth it if you’re a speculoos lover like yours truly. I don’t mind running the oven even in the summer, but people like my parents freak out at the very thought of it. If you’re one of those, take comfort in knowing that it’s only 9 minutes.

I was requested to make this pie by my hubby. He actually requested a dessert, which is so, so rare. I’m always pumping out recipes so he just eats what I make. He’s such a trooper.

I’ve never made it before, but it’s similar to my dark chocolate peanut butter pie recipe which is an adapted version of my mom’s peanut butter pie recipe that I’ve yet to post on my blog. I will eventually, I just have so many other ideas that I haven’t gotten to it. So what I’m saying is, thanks Wesley for the brilliant idea. I dig it a lot.

Click here for the crust recipe.

Creamy Cookie Butter Pie

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Miranda Couse
• Total Time: 20 minutes
• Yield: Serves 8
• Diet: Omnivore

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Description

Speculoos crust cradles a dreamy cookie butter filling.
Topped with whipped cream and a cookie butter drizzle.

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Ingredients

Units USM Scale 1x2x3x

• 8 oz (227 g) cream cheese
• 1 cups (237 ml) smooth cookie butter
• 1 tbsp (14 g) butter
• 0.5 cups (118 ml) granulated sugar
• 2 tsp vanilla extract
• 1 cups (237 ml) heavy cream
• 0.5 cups (118 ml) heavy cream
• 1.5 tbsp (21 g) powdered sugar
• 1 tbsp (14 g) smooth cookie butter

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Instructions

1. Crust
2. Filling
3. In a bowl, beat the heavy cream until it forms stiff peaks. Set aside.
4. In a medium bowl, add the cream cheese, smooth cookie butter, and butter. Beat on medium/high until light and fluffy.
5. Add the sugar and vanilla. Beat until incorporated.
6. Add a quarter of the whipped cream and fold it into the cookie butter mixture.
7. Add the remaining whipped cream and fold it in.
8. Spread the mixture into the cooled cookie crust.
9. Garnish
10. Add the heavy cream to a bowl. Whip on medium speed until it forms soft peaks.
11. Add the powdered sugar and beat until stiff peaks form.
12. Place the whipped cream in a piping bag with a 1M tip. Set aside.
13. Add the cookie butter to a sandwich bag. Microwave for 30 seconds until it reaches a drizzle consistency.
14. Cut a small corner out of one side of the sandwich bag. Drizzle the cookie butter over the pie.
15. Pipe whipped cream swirls on the outside of the pie.
16. Chill for at least 2 hours. Cut and serve.
17. If there are leftovers, place 4 to 5 toothpicks towards the outside of the pie and one in the center. Cover with plastic wrap. Refrigerate.

Notes

• For a richer flavor, use browned butter in the crust.
• If your cookie butter is very thick, gently warm it in the microwave for a few seconds before adding to the filling.
• Leftovers can be stored, covered, in the refrigerator for up to 3 days. The toothpicks prevent the plastic wrap from sticking to the whipped cream.

• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Dutch-Inspired

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 40
• Sodium: 100
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 50

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