Cookie Butter Pie recipe
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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
Nutrition Info
- 816 caloriescarbohydrate: 67.4 gcholesterol: 133.3 mgfat: 59 gfiber: 0.8 gprotein: 8.2 gsaturatedFat: 32.3 gservingSize: -sodium: 605.7 mgsugar: 42.9 gtransFat: : -unsaturatedFat: : -
Directions Cookie Butter Pie
Directions
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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.