| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 10 ounces gingersnap cookies
- 2 tablespoons brown sugar
- 6 to 7 tablespoons unsalted butter, melted
- 2 cups heavy cream
- 3/4 cup confectioners’ sugar
- 1 tablespoon vanilla bean paste
- 8 ounces cream cheese, at room temperature
- 1 cup cookie butter
- 1/2 teaspoon orange extract
- 1/4 cup salted cashews, chopped into small pieces
- 1 tablespoon orange zest, optional
Instructions
- For the crust: Preheat the oven to 350 degrees F.
- Combine the cookies and brown sugar in a food processor; pulse until the cookies form fine crumbs. Add 6 tablespoons of the melted butter and pulse a couple more times, until the mixture resembles wet sand. If the mixture seems dry, add an additional tablespoon of butter. Press the mixture firmly into a 9-inch pie pan, pressing it over the bottom and up the sides. Bake until slightly dried, 7 to 8 minutes. Cool completely.
- For the pie filling: Beat the heavy cream, confectioners’ sugar and vanilla bean paste in a clean, cold bowl with an electric mixer until stiff peaks form. Gently scoop half the whipped cream into a pastry bag fitted with a star tip and refrigerate. Scoop the other half of the whipped cream into a clean bowl. In the bowl the cream was whipped in (no need to clean it), beat the cream cheese on medium speed for 1 minute. Add the cookie butter and orange extract and beat until light and fluffy, about 3 minutes.
- Gently fold the whipped cream into the cookie butter mixture, being careful not to overmix. Pour the mixture into the cooled pie crust and refrigerate until set, 2 to 3 hours.
- Using the pastry bag with whipped cream, decorate the top of the pie with small mounds around the perimeter. Garnish with the cashews and orange zest.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 817 |
| Total Fat | 70 g |
| Saturated Fat | 41 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 6 g |
| Cholesterol | 199 mg |
| Sodium | 389 mg |
Reviews
Going to make this – but your biggest asset on this show is SUNNY ANDERSON. Whether it’s her recipe contribution or critique, she’s real and right!
This is another version of no-bake peanut butter (mousse) pie, which I love. I added actual orange zest instead of orange extract and it worked very nicely with the cookie butter flavor. The crust works well with the rest of flavors too… Love it.
I agree this doesn’t have much flavor. I even added some brown sugar to the filling. Perhaps some cinnamon or other spice will kick it up. The orange was there but need more flavor. I even think peanut butter would be better. My crust was hard, and slipped off the sides. I used generic cookies, not sure what happened.
I’ve made this twice and the filling was delicious. The crust both times came out like cement. Any ideas on what causes this? I was thinking, may be it didn’t need the brown sugar. I wrote the Kitchen about it and I got no response. I’m giving it a 3 because of the crust.
I followed the recipe exactly and thought it was bland. I think it needed more flavor, either with the cookie butter or more orange, beyond just the extract. Maybe some zest into the filling? Texture of crust and filling was good, but overall taste was bland. One and done.
Crust was amazing but the filling was just good.
I watched this on The Kitchen and made immediately. I am a sucker for cookie butter and this did not disappoint. Fun weekend project with the kids!! Maybe I am biased as a Chicagoan 😉
For those who don’t have a Trader Joes, head to your local Walmart or grocery store and search out one of the more original brands, like Biscoff. Biscoff now makes cookie butter in a jar (2 versions) [they sell it in Walmart & Kroger here]. If you ever took an overseas plane trip in the 1990s, these were those little oval shaped cookies they served on the plane in the white & red package.
Its called Cookie Butter at Trader Joes. Its made from speculoos biscuits (cookies). Speculoos is a Belgium cookie. I use cookie butter instead of peanut butter in a lot of my recipes. its just ground up speculoos (no butter in it).
What is the cookie butter?