I don’t share a ton of recipes, but this one was a no-brainer. The second I took a bite of it I knew that we were going to be enjoying this cookie butter pie a lot, and for many years to come, and that I couldn’t gatekeep this delicious recipe. In fact, I think I will make another one for Thanksgiving! It’s seriously that good, and everyone who has tried it so far has loved it.
The beautiful part of this pie is the ease of making it. It doesn’t have a long ingredient list or a bunch of complicated steps. It’s great for an easy summer dessert when you don’t want to turn on the oven or a dessert for a fall gathering when you need something easy and fast that will be a crowd pleaser.
Whatever your reasons – even if that reason is to have something delicious on a Friday night at home – this cookie butter pie is the answer. Trust.
Cookie Butter Pie Ingredients:
I love a recipe with a short ingredient list. I’m linking to my preferred brands for these ingredients and showing what I actually used in this exact recipe. Use what works for you folks. Sometimes I can afford organic and sometimes I cannot. That’s how life goes, right?
- Cookie Butter – The clear star of the show.
- 1 Package Speculoos Cookies – You’re going to use these for the easy base of the pie and for toppings.
- 8 oz. Cream Cheese – I went for the full fat version, which I usually do for desserts. I did not test this with any other kind.
- Powdered Sugar – You’ll use this in the whipped cream mixture
- Vanilla Extract – You can also use vanilla bean paste for even more vanilla flavor
- Heavy Cream – Gotta have this. I have not tested this with non-dairy alternatives.
- Butter – You’ll need about 5-6 tbsp. so not a full stick
- Optional – Sea salt caramel or regular caramel to drizzle on top. Or. you can melt a couple tablespoons of cookie butter in the microwave for 1 minute and then drizzle over your pie for extra cookie butter flavor.
Other than that, you’ll need a pie plate, some way to crush the cookies (I used a Ziploc bag and a rolling pin), and a hand mixer. Nothing fancy!
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How To Make Cookie Butter Pie:
Because this isn’t a food blog, I don’t have those fancy recipe cards, but that’s okay. This will still taste delicious. Let’s make some cookie butter pie!
1. Make The Cookie Crust –
Crush almost an entire pack of Speculoos cookies (Save 4 for garnish). Either use a food processor or I used a Ziploc bag and a rolling pin.
Then, pour crushed cookies into a bowl, add melted butter, a pinch of salt and stir to combine. Transfer to pie plate and press into the bottom of the crust. Place in the fridge while you make the rest.
2. Make The Whipped Cream –
In a medium sized bowl, add heavy cream, powdered sugar, and vanilla extract. Whip until firm peaks form.
Set aside.
3. Make The Cookie Butter Mixture –
Add 1 cup of cookie butter, 1 8 oz. block of softened cream cheese, and use a hand mixer to blend until mixed.
Add 2 cups of the whipped cream mixture and fold in.
Add mixture to the pie plate and put back in the freezer for at least 2 hours.
Save the remaining whipped cream for the toppings.
4. Serve The Pie –
Remove pie from the freezer. Add whipped cream to top of pie. Use remaining cookies either crushed up or cut in half to decorate the top.
When serving, drizzle a little sea salt caramel on top for added flavor (optional).
That’s it, folks. The hardest part is waiting for the pie to be ready. But, it’s definitely worth it – I promise you!
More Delicious Recipes:
I’m going to try to share more recipes moving forward, because my husband is an incredible cook and we’ve been eating super delicious recipes lately. But for now, here are some other recipes you might like to try:
- Blue Apron Box Recipe Review
- A Chocolate Peanut Butter Banana Smoothie with 30g Protein
- How To Make a Starbucks Brown Sugar Shaken Espresso
More coming soon!
E
