Imported from Europe, Biscoff cookies (also called speculoos cookies) are like a cross between gingersnap and shortbread cookies with an added caramelized crunch. Cookie butter is a dessert paste made from these speculoos cookies, and it is similar in texture to peanut butter. If you’ve never had it, watch out; there is no return once you’ve tasted cookie butter. Bring this pie to any event this holiday season, and we promise it will be the first dish gone from any dessert spread.
1. Preheat oven to 325 degrees. Lightly grease a 9-inch pie dish and set aside.
2. Taking about 30 Biscoff cookies, place them in a gallon size zip-close bag and pound them with a rolling pin until finely pulverized. You can also place in a food processor as well.
3. Pour crumbs into a medium-sized bowl and add melted butter, sugar, and the ½ cup cookie butter. Using your hands, mix together ingredients until smooth and well-combined.
4. Dump crust mixture into the middle of the pie dish and, working your way outward, push and pat down the crust until the entire bottom of the dish and sides are covered.
5. Bake the crust in the preheated oven for nine minutes and let cool completely.
6. In a medium bowl, beat the heavy cream until stiff peaks form. Set aside.
7. In another medium-sized bowl but using the same beaters, beat the rest of the ingredients for the filling together until well blended (about two minutes).
8. Using a spatula, fold the whipped cream into the filling mixture. After combined, you will want to lick the spatula when no one is watching (and then try hard not to eat the rest of the filling).
9. Pour filling into the cooled crust and smooth until even. Refrigerate until the pie is set (about an hour or overnight). Before serving, sprinkle with Biscoff cookie crumbs.