Cookie Butter Pie
A no-bake dessert that combines creamy cookie butter filling with a crunchy speculoos cookie crumb crust, offering a delightful and comforting treat for any occasion.
Ingredients
For the crust
- 2 cups speculoos cookie crumbs or graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened Ensure it's softened but not overly warm.
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cookie butter (speculoos spread)
- 1 1/2 cups heavy cream, whipped to soft peaks Whip in a cold bowl.
Optional toppings
- warmed cookie butter drizzle Can also use crushed cookies or melted chocolate.
Instructions
Preparation of the crust
- Mix the speculoos cookie crumbs with melted butter and a pinch of salt until the mixture resembles wet sand.
- Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Chill the crust in the refrigerator for about 15 minutes to help it set.
Making the filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, beating until creamy and well-combined.
- Add the cookie butter and mix until glossy and thoroughly blended.
Whipping the cream
- In a cold bowl, whip the heavy cream until soft peaks form.
- Fold one scoop of whipped cream into the cookie butter mixture to lighten it.
- Gently fold the remaining whipped cream into the mixture, being careful not to deflate it.
Combining and chilling
- Spoon the filling into the chilled crust, smoothing the top with a spatula.
- Cover with plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight.
Serving the pie
- Remove the pie from the refrigerator and drizzle warmed cookie butter over it.
- Add optional toppings like crushed cookies or melted chocolate.
- Slice into wedges with a warm knife and enjoy.
Notes
Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to a month in an airtight container. Thaw in the refrigerator overnight before serving.