For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the cookie butter mixture. If you prefer a sweeter pie, you can adjust the amount of powdered sugar to your liking. Garnish with crumbled speculoos cookies, a dusting of cocoa powder, or a drizzle of melted cookie butter before serving for an elegant touch. Feel free to use store-bought cookie butter to save time, but homemade cookie butter will elevate the flavor of the pie. For a vegan version, substitute the butter and Neufchatel cheese with vegan alternatives. Ensure the cookies are also vegan-friendly.
Cookie Butter Pie
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME10 hrs 30 mins
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SERVING8 People
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VIEWS21
Indulge in the irresistible allure of Cookie Butter Pie, a symphony of speculoos bliss transformed into a decadent no-bake masterpiece. Prepare to be captivated by its rich, creamy texture and the warm embrace of spiced cookie goodness. A delightful treat that elevates cookie butter to a whole new level.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol133 mg
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Fiber1 g
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Protein8 g
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Saturated Fat32 g
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Sodium606 mg
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Sugar43 g
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Fat59 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Crust Preparation: Place one package of speculoos cookies in a food processor and pulse until finely ground. With the processor running on low, gradually drizzle in the melted butter until the mixture resembles damp sand. (5 minutes)
02
Step
3 mins
Press into Pie Plate: Transfer the cookie mixture to a 9-inch pie plate. Evenly press the crumbs across the bottom and up the sides of the plate to form a firm, compact crust. (3 minutes)
03
Step
2 hrs
Chill the Crust: Place the pie plate in the freezer and allow the crust to set completely. (2 hours)
04
Step
5 mins
Cookie Butter Creation: In the same food processor (no need to wash it!), add the second package of speculoos cookies and pulse until finely ground. (5 minutes)
05
Step
7 mins
Combine Ingredients: With the processor running on low, slowly drizzle in the melted butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Gradually add water, one tablespoon at a time, until the cookie butter reaches your desired consistency – smooth and spreadable. (7 minutes)
06
Step
2 mins
Cookie Butter Filling: To the cookie butter in the food processor, add the softened Neufchatel cheese, powdered sugar, vanilla extract, and salt. Process until the mixture is perfectly smooth and fully combined. (2 minutes)
07
Step
8 mins
Whipped Cream Integration: In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture, ensuring not to deflate the cream. (8 minutes)
08
Step
8 hrs
Assemble and Chill: Pour the cookie butter filling over the prepared crust. Smooth the top with a spatula. Cover the pie with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 8 hours, or preferably overnight, to allow the pie to set completely. (8 hours)
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Tressie Gleichner
Jun 30, 2025This recipe is a game-changer! I made it for a party, and everyone raved about it. The no-bake aspect is a huge plus.
Leslie Stark
Jun 16, 2025Easy to follow and the results are incredible. I added a sprinkle of sea salt on top for a salty-sweet contrast, and it was amazing!
Flo Hackett
Jun 12, 2025I had some trouble with the crust being too crumbly, but adding a bit more melted butter fixed it right up. Thanks for the great recipe!
Lewis Ankunding
May 3, 2025I tried making my own cookie butter for this pie, and it was totally worth the effort! The homemade flavor really shines through.
Kellen Lockman
Apr 10, 2025Absolutely divine! The cookie butter flavor is so rich and comforting. My family devoured it in one sitting!