Cookie Butter Cream Pie

Follow our step-by-step guide on how to make Cookie Butter Cream Pie.

1. Step 1

   Begin by placing the entire package of speculoos cookies into a food processor and pulse until they transform into fine crumbs.

2. Step 2

   With the processor on low, gradually drizzle in the melted butter, mixing until the texture resembles damp sand.

3. Step 3

   Firmly press this cookie mixture into a 9-inch pie plate to create a sturdy crust, then pop it into the freezer for about two hours to firm up.

4. Step 4

   For the luscious filling, take another package of speculoos cookies and crush them in the food processor until they are finely crumbled.

5. Step 5

   With the processor still running on low, slowly incorporate melted butter, oil, brown sugar, white sugar, honey, vanilla extract, and a pinch of salt.

6. Step 6

   Blend until everything is well combined, adding water one tablespoon at a time until you achieve your desired consistency.

7. Step 7

   In a separate bowl, beat together Neufchatel cheese, powdered sugar, vanilla, and salt until smooth.

8. Step 8

   Gently fold in the cookie butter mixture until fully integrated.

9. Step 9

   In a stand mixer, whip the heavy cream until stiff peaks form, then carefully fold this whipped cream into the cookie butter mixture, ensuring a light and airy texture.

10. Step 10

    Pour the decadent filling into your prepared pie crust and refrigerate for at least eight hours, or ideally overnight, allowing it to set perfectly.

11. Step 11

    Enjoy the delightful layers of flavor and texture in every bite of this irresistible dessert.