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Creamy Cookie Butter Pie

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5 from 2 reviews

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

Description

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

Ingredients

Units

For the Speculoos Crust

  • 20 speculoos cookies
  • 2 tbsp granulated sugar
  • 5 tbsp butter, melted

For the Filling

  • 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

For the Garnish

  • 0.5 cups (118 ml) heavy cream
  • 1 1/2 tbsp powdered sugar
  • 1 tbsp (14 g) smooth cookie butter

Instructions

  1. Crust
  2. Preheat oven to 375°F (191°C).
  3. Add the speculoos cookies to a food processor and pulse until a fine crumb forms. You can also place them in a storage bag and use a rolling pin.
  4. In a medium bowl, add the speculoos cookie crumbs and granulated sugar. Stir to combine.
  5. Pour the melted butter into the crumb mixture and stir until the crumbs reach a wet sand consistency. It should hold its shape.
  6. Press the crumbs into a 9 inch pie plate. Bake for 9 minutes.
  7. Remove from the oven. If the crust has puffed up and slid down the sides of the pan, use a spoon to press it back up while it is still very hot. Let the crust cool.
  8. Filling
  9. In a bowl, beat the heavy cream until it forms stiff peaks. Set aside.
  10. In a medium bowl, add the cream cheese, smooth cookie butter, and butter. Beat on medium/high until light and fluffy.
  11. Add the sugar and vanilla. Beat until incorporated.
  12. Add a quarter of the whipped cream and fold it into the cookie butter mixture.
  13. Add the remaining whipped cream and fold it in.
  14. Spread the mixture into the cooled cookie crust.
  15. Garnish
  16. Add the heavy cream to a bowl. Whip on medium speed until it forms soft peaks.
  17. Add the powdered sugar and beat until stiff peaks form.
  18. Place the whipped cream in a piping bag with a 1M tip. Set aside.
  19. Add the cookie butter to a sandwich bag. Microwave for 30 seconds until it reaches a drizzle consistency.
  20. Cut a small corner out of one side of the sandwich bag. Drizzle the cookie butter over the pie.
  21. Pipe whipped cream swirls on the outside of the pie.
  22. Chill for at least 2 hours. Cut and serve.
  23. 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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Find it online: https://honestcooking.com/creamy-cookie-butter-pie/