Rating: 5 stars
6 Ratings
  • 5 star values: 6
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Can cookie butter get any better? Try it in this no-bake pie and you be the judge. Sprinkle with more crumbled speculoos cookies, top with whipped cream, or drip some melted cookie butter over each slice. I used my own homemade cookie butter but feel free to use storebought.


Recipe Summary

10 hrs
10 hrs 30 mins
30 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cookie Crust:
Cookie Butte Filling:


Instructions Checklist
  • Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.

  • Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.

  • Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.

  • Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

Cook's Notes:

Regular cream cheese can be used in place of Neufchatel cheese.

It is essential that the pie sit overnight for the flavors to meld and the crust to completely set up.

Nutrition Facts

816 calories; protein 8.2g; carbohydrates 67.4g; fat 59g; cholesterol 133.3mg; sodium 605.7mg. Full Nutrition