Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Total Time: 10 hrs 30 mins
Servings: 8