Description
A silky smooth cream cheese and cookie butter filling in between a Speculoos cookie crust and plentiful cookie crumb topping.
Ingredients
- FOR THE CRUST:
- 8-⅞ ounces, weight Biscoff Or Speculoos Cookies
- 6 Tablespoons Butter, Melted
- ¼ teaspoons Salt
- 1 Tablespoon Sugar
- FOR THE FILLING:
- 8 ounces, weight Regular Cream Cheese, Softened
- ½ cups Cookie Butter Spread
- 3 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla
- 4 ounces, weight Whipped Cream
Preparation
Preheat oven to 350 F.
To make the crust, add cookies into a food processor and pulse until they are fine crumbs. Add the melted butter, salt, and sugar and pulse until combined. Firmly press most of the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Reserve a small bit of crumbs for topping.
Bake until the edges just begin to turn golden, about 10-12 minutes. Remove from oven. Let it cool completely.
To prepare filling, combine cream cheese, cookie butter, sugar, and vanilla in a bowl. Mix until well combined. Fold in whipped cream.
Pour filling into cooled pie crust. Top with reserved crumbs. Refrigerate for at least 1 hour.
Note: Cookie butter is basically a spread made from cookies. Think peanut butter or Nutella, except instead of nuts, you crush cookies into a spread. Speculoos cookies are more traditional, though I’ve been seeing other variations lately. It’s typically found in the nut butter aisle at your grocery store.
