If you haven’t heard of speculoos, also known as cookies that make cookie butter butter, you may be living under a rock. It’s everywhere. Namely, Trader Joe’s. Good ole’ TJs sells not only the cookies, but three cookie butter varieties. What more could a girl want? Once I discovered that they sold the actual cookies, I decided I had to make something with them. What’s better than cookie butter on top of more cookie butter? Putting it in the shape of a pie and adding a dark chocolate layer.
I decided to model the pie off of a similar pie by TPW. Since the cookies are different in size than regular oreos, it was a bit of a trial. I also wanted to put this in a springform pan to have the sides of the crust go up more than in typical pie pan. So, I started with 30 cookies and 6 tablespoons of melted butter. I added about 7-8 more cookies to that since it was a little too moist, but I would have only added maybe 2 more next time. So, play with it. For this recipe I’m going to recommend 34 cookies just to make it really weird.
Anyway, mix the cookies and melted butter together and press into a springform or pie pan. If it’s more crust than you need for a pie pan, save the rest and sprinkle over some yogurt or ice cream.
Bake the crust in a pre-heated oven at 350 degrees for 5 minutes. Remove from the oven, and place pieces of chocolate on the pie. Put back in the oven for 2-3 minutes more, until chocolate is melted, and take out of oven. Spread the chocolate over the crust and let cool. The chocolate is entirely optional, but it helps to cut through the sweetness of the cookie butter. You could also use a regular Oreo crust with this filling, especially if you can’t get the cookies.
For the topping, I followed TPW’s direction, with two exceptions:
1. I subbed peanut butter with smooth cookie butter.
2. I used Alton Brown’s recipe for homemade whipped cream instead of using cool whip, although I reduced the sugar by 1 tablespoon since the cookie butter is already pretty sweet. I like the idea of fewer chemicals in the pie, and then you can easily make extra for topping. Since cool whip and whipped cream have different consistencies, make sure to give your pie extra refrigeration time! Alternatively, you can try other whipped cream methods that include powdered sugar or gelatin to get a similar texture.
After you fill the pie with the topping, refrigerate overnight (at least).
For those of you without cats (the travesty!), did you know that cats make a crazy dolphin noise when they get excited? It’s true, and it’s adorable. That isn’t Charlie, although it kind of looks like him. But it cracks me up every time he make the noise. Usually when they are birds flying outside the window. CAT FACT! And now, the recipe.
Cookie Butter (Speculoos) Pie
Make sure to plan ahead if you want to make this recipe. You want to give the crust time to cool, and the entire pie at least overnight to set. Also, if you’re making your own whipped cream, you need to chill the mixing bowl and whisk for at least 20 minutes.
For the crust:
30-35 speculoos cookies, crushed into fine crumbs
6 tablespoons butter, melted
3-4 oz dark chocolate bar, broken into pieces
For the filling:
1 cup creamy cookie butter
1 8 ounce package cream cheese, softened
1 1/2 cups powdered sugar
8 ounces whipped cream (such as Cool Whip, thawed), or recipe below
For the whipped cream:
1.5 cups heavy whipping cream
2 tablespoons sugar
1. Preheat oven to 350 degrees. To make the crust, mix the cookies with the melted butter. Adjust to make sure the mixture isn’t too dry or too “wet.” Press into a springform or pie pan. Bake for 5 minutes. Remove from the oven and place chocolate on crust. Bake for an additional 2-3 minutes, until chocolate is warm. Spread on crust and cool.
2. To make the whipped topping, first put whisk and mixing bowl in freezer for twenty minutes. When chilled, whip together the sugar and heavy cream until stiff peaks form. Make additional for topping is desired.
3. For the filling, beat the cream cheese and cookie butter together until fully mixed. Add powdered sugar and continue mixing until smooth. Mix in whipped cream and spread into pan. Chill in the refrigerator overnight.