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
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
SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY
Here's what you need: cinnamon, ground nutmeg, ground cloves, ground ginger, ground cardamom, white pepper, ground anise, flour, salt, baking powder, spice blend, butter, dark brown sugar, sugar, egg, cookies, evaporated milk, sweetened condensed milk, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 20 cookies
Number Of Ingredients 19
Steps:
- To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
- To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
- In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
- Add the flour mixture and combine until well mixed and dough forms.
- Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
- On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
- Cut the dough into desired cookie shape.
- Optional: use speculoos style cookie molds to shape cookies.
- Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
- To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
- Blend until peanut butter texture forms.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
SPECULOOS COOKIE CRUST
Warm, spicy crust seeks peppy, tangy curd for meaningful conversation, foodie adventures, and romantic oven snuggles. Low-maintenance and easy to love.
Provided by Lauren Ko
Categories Pie Bake Pastry Thanksgiving Dessert Vegetarian
Number Of Ingredients 2
Steps:
- Preheat the oven to 350°F.
- Put the cookies in a food processor and blitz until the cookies are a uniformly sandy texture. Drizzle in the melted butter and pulse until the mixture comes together like wet sand.
- Turn the mixture out into a 9-inch tart pan with a removable bottom. Use your fingers to pack the mixture tightly into the pan, going all the way up the sides, then use your palm to flatten the bottom. Make sure the edges and the bottom are compact and of even thickness. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.
- Bake for 8 to 10 minutes, until the crust is no longer shiny with butter. It will continue to crisp up as it cools.
- Keep the tart shell in the pan, cool completely, and store in the fridge or freezer until ready to fill.
SPECULOOS COOKIES
These delectable biscuits are easy to make and full of spice. Make a batch of these moreish bites for a thoughtful homemade gift for someone special
Provided by Einfach Backen Team
Time 38m
Yield Makes 45
Number Of Ingredients 7
Steps:
- Mix the flour, sugar, a pinch of salt, the baking powder and spice in a bowl. Add 50ml of milk and the butter. Knead quickly into a smooth dough, then wrap in foil and chill for 1 hour.
- Heat the oven to 200C/fan 180C/gas 6. Line 2-3 baking sheets with baking parchment. Sprinkle the baking parchment with the flaked almonds. Roll the dough out on a lightly floured worksurface to about 3mm thick. Cut into rectangles (about 4cm x 6cm). Put these on the trays and press them down lightly on the almonds. Brush the biscuits with the remaining milk and bake for 8 minutes, keeping an eye on them to make sure they don't get too brown at the edges. Allow to cool.
- Trim any almonds sticking out of the edges of the speculoos to neaten them. Store in an airtight container.
More about "speculoos cookie crust recipes"
TRADITIONAL SPECULOOS COOKIES - THE DARING GOURMET
From daringgourmet.com
4.9/5 (43)Total Time 5 hrs 42 minsCategory Dessert, SnackCalories 194 per serving
- Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it's pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker's ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
- Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins). If using molds be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
- Preheat the oven to 375 degrees F. Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks. Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.
EASY VEGAN BISCOFF COOKIE PIE CRUST | THE BERRY BAKER
From berrybaker.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Add all the ingredients except the vegan butter in the food processor and pulse until you reach a coarse crumb consistency.
- Melt the butter in the microwave in 30 seconds intervals. While the processor is running, add the butter and mix until you reach a coarse sand consistency. Take a sample of the crust and press it with your fingers into the palm of your hand to see how it clumps.
- Divide the crust evenly into 6 tartlets pan which is about 3 tbsp of crust per tartlet pan. You can also use a large tart or pie pan.
- First, press some of the crust evenly onto the sides of your pan, compressing it so that it sticks to the side of the pan without crumbling. Press the rest of the crust into the bottom of the pan. You can use the bottom of a flat glass or a measuring cup to make sure the crust is even and well compressed.
THICK FROSTED SPECULOOS COOKIE BARS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 7Difficulty Easy
CRACK PIE WITH SPECULOOS - SHARED APPETITE
From sharedappetite.com
PUMPKIN PIE WITH A SPECULOOS COOKIE CRUST AND A …
From hummingbirdhigh.com
HOMEMADE BISCOFF (BELGIAN SPECULOOS COOKIES) RECIPE
From seriouseats.com
BEST SPECULOOS COOKIE CRUST RECIPE - HOW TO MAKE …
From food52.com
SPECULOOS COOKIES (CLASSIC RECIPE) - NOSHING WITH THE …
From noshingwiththenolands.com
HOMEMADE SPECULOOS COOKIES RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
KEY LIME PIE WITH SPECULOOS CRUST - MARISSA MAKES
From marissa-makes.com
Servings 1Total Time 3 hrs 40 mins
BISCOFF PIE CRUST - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
SPECULOOS - TRADITIONAL BELGIAN COOKIE RECIPE | 196 FLAVORS
From 196flavors.com
EASY SPECULOOS COOKIE CRUST RECIPE | JUJU TECH
From jujutech.info
HOW TO MAKE AUTHENTIC SPECULOOS COOKIES - BELGIAN FOODIE
From belgianfoodie.com
SPECULOOS PIE CRUST - BELGIAN FOODIE
From belgianfoodie.com
COOKIE BUTTER PUDDING PIE - HANDLE THE HEAT
From handletheheat.com
NO-BAKE CHEESCAKE WITH SPECULOOS COOKIE CRUST RECIPE - YUMMLY
From yummly.com
You'll also love
Related Search