This creamy, fluffy pie comes together quickly and is always a crowd-pleaser, as our staff can attest. I found this version on the Inquiring Chef website; it’s an original recipe authored by Jess Smith, created with tips from All Recipes and The Pioneer Woman. Cookie butter spread comes in jars, sold under the brand names of Speculoos and Biscoff.
30 Biscoff cookies
4 tbsp. unsalted butter, melted
1 cup heavy or whipping cream
1 package (8 oz.) cream cheese, softened
1 cup cookie butter, plus extra for topping
¼ cup confectioners’ sugar
¼ tsp. salt
1. For crust: In food processor, pulse cookies until very finely ground. Add melted butter and pulse a few times until evenly combined. Press mixture into bottom of pie plate; set aside.
2. For filling: In large bowl, beat cream until stiff peaks form. Add softened cream cheese and cookie butter; beat on high just until evenly combined. Add confectioners’ sugar and salt; beat until filling is smooth.
3. Pour filling into crust. Refrigerate until firm, at least 3 hours.
4. Just before serving, melt 2 to 3 tablespoons cookie butter; drizzle over top of pie.