Cookie Butter Pie

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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 816 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ¼ cup water
• ¼ cup white sugar
• ¼ cup butter, melted
• ¼ cup melted butter
• 2 cups heavy whipping cream
• ¼ cup brown sugar
• 2 teaspoons honey
• 1 (8 ounce) package Neufchatel cheese, softened
• ¼ cup oil
• ¼ cup powdered sugar
• 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.

Step 4

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.