COOKIE BUTTER PIE RECIPES

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COOKIE BUTTER PIE RECIPE | ALLRECIPES



Cookie Butter Pie Recipe | Allrecipes image

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.

Provided by Yoly

Categories     Desserts    Pies    No-Bake Pie Recipes

Total Time 130 minutes

Prep Time 30 minutes

Yield 1 9-inch pie

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 816 calories, CarbohydrateContent 67.4 g, CholesterolContent 133.3 mg, FatContent 59 g, FiberContent 0.8 g, ProteinContent 8.2 g, SaturatedFatContent 32.3 g, SodiumContent 605.7 mg, SugarContent 42.9 g

COOKIE BUTTER PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cookie Butter Pie Recipe: How to Make It - Taste of Home image

I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. —Katrina Adams, Mount Olive, Alabama

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 2 pies (8 servings each).

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 cup Biscoff creamy cookie spread
3/4 cup confectioners' sugar
2 cartons (8 ounces each) frozen whipped topping, thawed, divided
2 graham cracker crusts (9 inches)
1/4 cup caramel sundae syrup
4 Biscoff cookies, crushed

Steps:

  • In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.

Nutrition Facts : Calories 367 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 40g carbohydrate (31g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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