Dessertscookiesandcups5.0
Cookie Butter Pie
Cookie Butter, Biscoff, Speculoos spread…whatever you call it we all know it’s delicious. A little like graham crackers and a little like gingersnaps, it's a delicious cookie that also comes in a spread! I’ve added a whole lot of cookie butter into this creamy, easy pie, and you’ll definitely be going back for seconds!
👥 10 Servings⏱️ Prep & Cook: 3h 28m⏳ Prep: 3h 20m🔥 Cook: 8 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- blender
- food processor
- bowl
📝 Preparation Steps
1
Make the crust
2
: Preheat the oven to 350°F.
3
In a food processor or blender, crush the cookies until they are a fine crumb.
4
In a large bowl stir together the crumbs, brown sugar, salt, and melted butter until evenly mixed.
butter, melted5 tablespoonscookie butter (Biscoff spread)1 cup
5
Press the mixture into the bottom and up the sides of a 9- inch pie plate. Bake the crust for ⏱️ 8 minutes, or until lightly golden. Allow the pie crust to cool completely.
6
Make the filling
7
: In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese, powdered sugar, vanilla, and cookie butter together on medium-high speed for ⏱️ 2 minutes until light and fluffy. Fold in the Cool Whip until evenly incorporated.
cream cheese, room temperature1 (8- ounce) packagebutter, melted5 tablespoonscookie butter (Biscoff spread)1 cup
8
Spread the cookie butter mixture into the cooled pie crust. Cover and chill for 3 – ⏱️ 4 hours, or overnight.
butter, melted5 tablespoonscookie butter (Biscoff spread)1 cup
9
Garnish with whipped cream, crushed cookies, and drizzled cookie butter if desired. Serve chilled.
butter, melted5 tablespoonscookie butter (Biscoff spread)1 cup
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