COOKIE BUTTER PIE
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. -Katrina Adams, Mount Olive, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
SPECULOOS COOKIE BUTTER PIE
Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie butter, a creamy spread, incorporate that cookie's flavors. This easy pie uses crumbled speculoos (also known as speculaas) in its crust and the cookie butter in its filling, doubling up on the flavor of warm spices like cinnamon and ginger. The whole thing comes together in about 30 minutes. The pie is perfect all on its own, but if you want to dress it up, add some unsweetened whipped cream and a sprinkle of cookie crumbs. Avoid sweetened whipped cream, which would take this pie from sweet to cloying.
Provided by Erin McDowell
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Lightly spray a 9-inch pie plate with nonstick spray.
- In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.
- Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners' sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.
- In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.
- Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.
- Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 31 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 145 milligrams, Sugar 13 grams, TransFat 1 gram
COOKIE BUTTER PIE
Can cookie butter get any better? Try it in this no-bake pie and you be the judge. Sprinkle with more crumbled speculoos cookies, top with whipped cream, or drip some melted cookie butter over each slice. I used my own homemade cookie butter but feel free to use storebought.
Provided by Yoly
Categories Desserts Pies No-Bake Pie Recipes
Time 10h30m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 816 calories, Carbohydrate 67.4 g, Cholesterol 133.3 mg, Fat 59 g, Fiber 0.8 g, Protein 8.2 g, SaturatedFat 32.3 g, Sodium 605.7 mg, Sugar 42.9 g
COOKIE BUTTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
CHOCOLATE-PEANUT BUTTER COOKIE PIE
If you like chocolate and peanut butter, you will probably like this recipe. It is kind of like a Reeses, except our family thinks it is better because of the powdered sugar/peanut butter mixture and the cookie on the bottom. This dessert doesn't last very long at our house! The recipe was on the cover of the 1998 Pillsbury Quick and Easy Bake-Off.
Provided by Juenessa
Categories Bar Cookie
Time 38m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Remove cookie dough from wrapper.
- With floured fingers, prss dough in bottom of ungreased 10 or 9 inch springform pan.
- Bake cookie dough at 350 degrees for 14 to 18 minutes or until golden brown.
- Cool baked cookie for 15 minutes.
- In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well.
- (If necessary, add additional water 1 t. at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly over crust.
- Spread melted chocolate chips over peanut butter mixture.
- If desired, swirl chocolate with a fork.
- Garnish with pecan halves.
- Refrigerate 1 hour or until chocolate is set.
BISCOFF CREAM PIE
All the flavor of your favorite spiced shortbread cookies, thanks to a Biscoff cookie crust and a creamy, cookie butter filling. Plus, it's easy to make!
Provided by Lasheeda Perry
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until evenly and finely chopped (you should have about 2 cups of crumbs). Transfer to a medium bowl and stir in the melted butter until combined. Use the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Bake until the crumbs have toasted and set, about 12 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, make the filling: Whisk together the egg yolks, cornstarch and 1/4 cup of the milk in another medium bowl until smooth and well combined. Set aside.
- Stir together the remaining 1 cup milk, the half-and-half, granulated sugar and salt in a large saucepan. Warm over medium heat until barely simmering. While whisking the egg yolks, slowly pour in the hot milk mixture. Transfer to the saucepan and cook over medium-low heat, whisking constantly, until the custard is very thick and smooth, about 5 minutes; it should be the consistency of a pudding. Whisk in the cookie butter spread, cream cheese, butter and vanilla until smooth.
- Strain the filling through a fine-mesh strainer into a third medium bowl. Transfer the filling to the cooled pie crust, spreading into an even layer with an offset spatula. Lightly press plastic wrap directly against the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the topping: Whisk the heavy cream, confectioners' sugar and vanilla in a large bowl until stiff peaks form. Transfer to a large piping bag fitted with a medium St. Honoré tip. Remove the plastic wrap from the pie, then pipe on the whipped cream and sprinkle with the crushed cookies. Cut the pie into wedges and serve chilled.
CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- Crush cookies into crumbs, setting aside some crumbs for garnish.
- Add crushed cookies into a bowl and mix with melted butter.
- Pour crumbs into pie dish and pat down to form a crust.
- Bake crust for 5 minutes or until set.
- In a bowl mix the cream cheese and peanut butter until smooth.
- Add in the whipped cream and powdered sugar, mix again until smooth.
- Pour mixture over crust and smooth out the top.
- Refrigerate or freeze until set, about 1 hour.
- Sprinkle the top with remaining cookie crumbs.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams
NUTTER BUTTER PIE
Make and share this Nutter Butter Pie recipe from Food.com.
Provided by missshay85
Categories Cheesecake
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & Get a Big bowl.
- Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
- Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
- Try to press as much air out of the bag as possible, and tightly seal it shut.
- Using medium force, break the cookies with the rolling pin or woodenspoon.
- Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).
- Then Fold into same mixture bowl.
- In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
- (optional) When done mix filling with spoon and add in your mixture bowl.
- Now take your ziploc bag of cookies and crush them finely & evenly.
- In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
- Bake in preheated oven for 8 minutes & Allow to cool.
- Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
- (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.
- Before serving put it in the freezer for one hour And Devour.
Nutrition Facts : Calories 1640.1, Fat 106.8, SaturatedFat 42.3, Cholesterol 103.6, Sodium 1231.2, Carbohydrate 148.5, Fiber 6.6, Sugar 83.8, Protein 31
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