a quicker method of obtaining crispy chicken.
| Prep Time: | 30 mins |
| Additional Time: | 10 hrs |
| Total Time: | 10 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
- ¼ cup melted butter
- 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
- ¼ cup butter, melted
- ¼ cup oil
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup water
- 1 (8 ounce) package Neufchatel cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups heavy whipping cream
Instructions
- Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
- Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
- Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
- Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.
- Regular cream cheese can be used in place of Neufchatel cheese.
- It is essential that the pie sit overnight for the flavors to meld and the crust to completely set up.
Nutrition Facts
| Calories | 816 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 32 g |
| Sodium | 606 mg |
| Sugars | 43 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
Ok .. I wasn’t that impressed with this pie on day 1… But.. day 3, OMG! Delicious!!! Made exactly as written.
Oh my, this is rich and delish! I had never heard of “cookie butter” before seeing this recipe! I Love the Biscoff cookies so I knew this would be a hit! And it is! The only change I made was I didn’t use the whole package of cookies for the crust. I don’t like a ton of crust even though it is delicious, I don’t think it’s necessary. I didn’t freeze it for two hours either. I popped it in the freezer but took it out and put the filling in when I was done making it. Otherwise, I made it as written. Highly recommend!
I used store bought cookie butter. I think it will turn out really good since I tasted the mixture before refrigerating it and I really liked it. Will wait 24 hours to cut into it.