Cookie Butter Pie

Name: Cookie Butter Pie
Prep time: 30 min
Total time: 630 min
Ingredients: 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®); 0.25 cup melted butter; 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®); 0.25 cup butter, melted; 0.25 cup oil; 0.25 cup brown sugar; 0.25 cup white sugar; 2 teaspoons honey; 1 teaspoon vanilla extract; 0.25 teaspoon salt; 0.25 cup water; 1 (8 ounce) package Neufchatel cheese, softened; 0.25 cup powdered sugar; 0.5 teaspoon vanilla extract; 0.25 teaspoon salt; 2 cups heavy whipping cream

5.0

(7)

3 Reviews

1 Photo

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 by Yoly

Published on June 19, 2020

Prep Time:

30 mins

Additional Time:

10 hrs

Total Time:

10 hrs 30 mins

Servings:

8

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

Cookie Crust:

1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
¼ cup melted butter

Cookie Butte Filling:

1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
¼ cup butter, melted
¼ cup oil
¼ cup brown sugar
¼ cup white sugar
2 teaspoons honey
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup water
1 (8 ounce) package Neufchatel cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
2 cups heavy whipping cream

Directions

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 (per serving)

816	Calories
59g	Fat
67g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 816
% Daily Value *
Total Fat 59g	76%
Saturated Fat 32g	162%
Cholesterol 133mg	44%
Sodium 606mg	26%
Total Carbohydrate 67g	25%
Dietary Fiber 1g	3%
Total Sugars 43g
Protein 8g
Vitamin C 0mg	2%
Calcium 69mg	5%
Iron 0mg	1%
Potassium 92mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.