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Cookie Butter Pie
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Prep Time:
30 minutes
Total Time:
630 minutes
Effortlessly make a decadent no-bake cookie butter pie with a speculoos crust that will delight any sweet tooth.
Ingredients:
  • 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
  • 0.25 cup melted butter
  • 0.25 cup butter, melted
  • 0.25 cup oil
  • 0.25 cup brown sugar
  • 0.25 cup white sugar
  • 2 teaspoons honey
  • 0.25 cup water
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 2 cups heavy whipping cream
Instructions:
  • Put a package of cookies into a food processor and pulse until finely ground. Gradually incorporate melted butter while the processor is running on low until mixture looks like wet sand. Press the mixture into a 9-inch pie plate and chill in the freezer until firm, approximately 2 hours.
  • Process the second package of cookies in the food processor until fine crumbs form. Gradually add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt while the processor is running on low speed. Incorporate water 1 tablespoon at a time until the cookie butter reaches your preferred consistency.
  • Combine Neufchatel cheese, powdered sugar, vanilla, and salt with cookie butter in a food processor until thoroughly mixed. Set aside for later use.
  • In a stand mixer, whip heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture. Pour the mixture over the pie crust and refrigerate for 8 hours to overnight until set.

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