To be specific, it is ground gingerbread/biscoff/cinnamon-y/caramel-y cookies whipped into the consistency of a peanut butter-like spread. It. Is. Glorious. And while I love it on apples, pretzels, waffles, my fingers, etc., many of you have asked, how else do you eat it? As a result, this creamy Cookie Butter pie was born, the taste of which nearly made my eyes roll back into my head. This sucker is BEYOND, and it is literally easy as pie to make. Yes, literally.
Cookie Butter + Biscoff Cookie Pie
Recipe adapted from Inquiring Chef and Texanerin Baking.
For the crust:
-30 Biscoff cookies
-4 Tablespoons melted unsalted butter
For the filling:
-1 cup whipping cream
-1 (8-ounce) package cream cheese, softened to room temperature
-1 cup cookie butter, plus a few extra tablespoons for topping
-¼ cup powdered sugar
-¼ teaspoon salt
- In a food processor, pulse the cookies until very finely ground. Add the melted butter and pulse a few times until evenly combined. Press the cookies into the bottom of a pie pan. Bake at 325 degrees for 9 minutes. Take out of oven and let cool completely.
- Beat the whipping cream until stiff peaks are formed. Add the softened cream cheese and cookie butter and beat on high just until evenly combined. Add the powdered sugar and salt beat until the filling is smooth. Pour the filling over the crust. Refrigerate until firm, at least 3 hours.
- Just before serving, melt the remaining few Tablespoons of cookie butter and drizzle over the top of the pie.
You GOTTA try this one.
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