Description
Cookie Butter, Biscoff, Speculoos spread…whatever you call it we all know it’s delicious. A little like graham crackers and a little like gingersnaps, it’s a delicious cookie that also comes in a spread! I’ve added a whole lot of cookie butter into this creamy, easy pie, and you’ll definitely be going back for seconds!
Ingredients
Scale
- 1 (8.8- ounce) package Speculoos cookies (Biscoff)
- 2 tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- 5 tablespoons butter, melted
- 1 (8- ounce) package cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cookie butter (Biscoff spread)
- 1 (8- ounce) container Cool Whip, thawed (*see note)
- Optional garnish – whipped cream and crushed cookies
Instructions
- Make the crust: Preheat the oven to 350°F.
- In a food processor or blender, crush the cookies until they are a fine crumb.
- In a large bowl stir together the crumbs, brown sugar, salt, and melted butter until evenly mixed.
- Press the mixture into the bottom and up the sides of a 9- inch pie plate. Bake the crust for 8 minutes, or until lightly golden. Allow the pie crust to cool completely.
- Make the filling: In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese, powdered sugar, vanilla, and cookie butter together on medium-high speed for 2 minutes until light and fluffy. Fold in the Cool Whip until evenly incorporated.
- Spread the cookie butter mixture into the cooled pie crust. Cover and chill for 3 – 4 hours, or overnight.
- Garnish with whipped cream, crushed cookies, and drizzled cookie butter if desired. Serve chilled.
Notes
*You can also use 2 cups of homemade whipped cream in place of the Cool Whip if desired.
Store airtight in the refrigerator for up to 5 days.
Freeze airtight for up to 30 days for best freshness. Thaw in the refrigerator overnight.
