Cookie Butter Pie

Products Used

By Shelly J

Prep Time:

20m

Bake/Cook Time:

Yield:

1, 9-inch pie

Plan for:

3-4 hours chill time

Cookie Butter, also known as speculoos spread, is made from crushed spiced biscuits (speculoos cookies). It has a flavor reminiscent of caramelized gingerbread with hints of cinnamon and nutmeg. This Cookie Butter Pie combines the irresistible flavors of cookie butter and creaminess in a delightful pie form. It begins with a crust made from crushed Biscoff cookies mixed with melted butter, forming a crunchy and sweetly spicy base. The filling is a velvety blend of cream cheese, powdered sugar, vanilla, Cool Whip, and the star of the show - cookie butter. The creamy cookie butter filling is spread generously over the crust and allowed to set in the refrigerator. Once chilled, your Cookie Butter Pie can be garnished with whipped cream, cookie crumbs, and a drizzle of more cookie butter for an extra indulgence.

Rating:

Rate it yourself

Products Used

Ingredients

1 package (8.8 oz) Speculoos Cookies (Biscoff)
2 tablespoons Imperial Sugar Light Brown Sugar
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 package (8 oz) cream cheese, room temperature
3/4 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1 cup cookie butter (Biscoff spread)
1 container (8 oz) Cool Whip, thawed
Optional garnish, whipped cream and crushed cookies

Directions

Preheat oven to 350°F.
In a food processor or blender, crush cookies until they are a fine crumb.
In a large bowl stir together crumbs, brown sugar, salt, and melted butter until evenly mixed.
Press mixture into bottom and up sides of a 9- inch pie plate. Bake crust for 8 minutes, or until lightly golden. Allow pie crust to cool completely.
In bowl of your stand mixer fitted with paddle attachment mix cream cheese, powdered sugar, vanilla, and cookie butter together on medium-high speed for 2 minutes until light and fluffy. Fold in Cool Whip until evenly incorporated.
Spread cookie butter mixture into cooled pie crust. Cover and chill for 3-4 hours, or overnight.
Garnish with whipped cream, crushed cookies, and drizzled cookie butter if desired. Serve chilled.

Imperial Sugar Insight

You can also use 2 cups of homemade whipped cream in place of the Cool Whip if desired.
Store airtight in the refrigerator for up to 5 days. Freeze airtight for up to 30 days for best freshness. Thaw in refrigerator overnight.
Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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