Description
A sweet and creamy dessert made with a spiced crust and a luscious filling of cookie butter and whipped cream.
Ingredients
Scale
- 1 ½ cups crushed Speculoos cookies
- ½ cup unsalted butter, melted
- 1 cup creamy cookie butter
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Additional cookie butter for glaze
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the Speculoos cookies in a zip-top bag or food processor.
- Mix the crushed cookies with melted butter in a medium bowl.
- Press the mixture into a 9-inch pie pan.
- Bake the crust for about 10 minutes until golden. Let it cool.
- Whip the heavy cream until soft peaks form.
- Fold in cookie butter, powdered sugar, and vanilla extract.
- Transfer the filling into the cooled cookie crust.
- Chill the pie in the refrigerator for at least 4 hours.
- Warm additional cookie butter and drizzle over the pie before serving.
- Top with whipped cream and desired garnishes.
Notes
For a dairy-free version, substitute coconut cream for heavy whipping cream. Enjoy within 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookie butter, pie, dessert, easy dessert, nostalgic dessert