I have to admit that this pie became my instant favorite. It has everything to do with the cookie butter craze. I became obsessed with cookie butter so much that I even forgot the peanut butter existed. That time, even my friends were into the cookie butter craze. We were exchanging recipes about it. My husband didn’t have a choice- he also became addicted to it for a while. This time, we will exercise caution, but we’re still going to love this pie.
See what our friends from Cookies And Cups have to say about this amazing pie recipe:
“This Cookie Butter Pie with a flaky cream cheese pastry crust is silky, rich and delicious!”
Call me insane, but this cookie butter pie is indeed very rich and delicious. I doubt that I will go back to those days wherein I couldn’t make anything other than cookie butter desserts, but it doesn’t mean I can’t appreciate this. It’s still one of my favorites ever.
Ingredients
Cream Cheese Crust (from Challenge Dairy):
6 Tablespoons (¾ stick)Challenge Unsalted Butter
4 oz. (½ package) Challenge Cream Cheese
1 cup + 2 Tablespoons Gold Medal all-purpose flour
¼ teaspoon Morton salt
1 Tablespoon very cold water
For the pie:
1 Cream Cheese Pastry Crust
1 (14- ounce) jar Trader Joe’s Cookie Butter or Biscoff Spread
1 (8- ounce) block Challenge cream cheese, room temperature
2 cups Borden heavy cream, divided
¼ cup Domino powdered sugar
Instructions
For the cream cheese crust:
Cut butter into ½ inch cubes and freeze for best results.
Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.
Cut Cream cheese into ½ inch pieces.
Add cold butter and cream cheese cubes; process by pulsing approximately 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.
Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. This will take only a few seconds. Do not allow the dough to gather into a single mass. Stop the processor and remove the top and chute even if not all the water has run through.
Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for at least 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator or several months in the freezer, but will need to be tempered before rolling.)
Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾ inch over hang. Fold dough edge under and crimp or flute. For best results, freeze crust before filling or baking.
Bake or fill according to recipe directions.
For the pie:
Roll the prepared pie crust dough out into a 12- inch circle. Place it into a 9- inch pie plate and crimp the edges, trimming any excess. Place the dough in the freezer for at least 15 minutes.
Preheat the oven to 350°F
Prick the dough liberally with a fork, or line the bottom of the pie with parchment paper and fill with dried beans or pie weights. Bake for 15-20 minutes until it’s golden brown. If necessary use a crust shield or foil around the top to prevent the crust from getting too brown.
Allow the pie crust to cool completely.
Spread ⅓ cup of Cookie Butter into the bottom of the crust carefully.
To make the filling place the remaining Cookie Butter and the cream cheese in the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for 1 – 2 minutes until light and fluffy.
In a separate bowl whisk or beat (on high speed) 1 cup of the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until combined. Spread this into the crust. Cover and chill for at least 2 hours.
When ready to serve whip the remaining cream with the powdered sugar until stiff peaks form. Spread this onto the pie and serve.
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Quick Tip: Served best with a cup of coffee or tea.
Thanks again to Cookies And Cups for this amazing recipe.
