Cookie Butter Pie with Cream Cheese Crust
Up until recently I wasn’t fully on board with making pie. Or eating pie really. It was (is?) probably my least favorite dessert category in the world of sugar. I chalk this up to sugar frying the pie portion of my brain (it’s right there in the upper left corner). But since I had a little pie-brain rehab in the last few years my brain has recovered and I have fully become a pie person.
Cookie Butter Pie with Cream Cheese CrustHow to Make Cookie Butter PieGet the Recipe
You’ll also sign up to get new recipes in your inbox. Δ I’m not like super hard-core yet, though so please save your rhubarb and blackberry pie for the year 2018 when I am sure I will most definitely be into it. But as of 2016 I am fully into mixing Cookie Butter and cream cheese together and spreading it in a pie crust. It’s that time in the story that we all stand and slow clap.
How to Make Cookie Butter Pie
The crust on this beauty is a simple and delicious cream cheese pastry crust. I used the recipe from my friend’s over at Challenge Dairy and it turned out amazingly well. It’s really just a simple mix of butter, cream cheese, flour, salt and cold water!
Adding the cream cheese to the crust produces a rich and flaky crust that has officially won me over.
Just chill the dough for about 30 minutes and then roll it out and place it into your pie plate!
Do your best pie pinching. My technique still leaves a lot to be desired…
Then freeze it for about 15 minutes. When you’re ready to bake it place a sheet of parchment paper on top of the crust and fill it with dried beans or pie weights…
It will honestly bake up like a dream! Once it’s cooled you spread some Cookie Butter (or Biscoff spread) in the bottom. You could even use Nutella! Also please do this step carefully, as the pie crust will become a cracked mess. I know you guys are all muscly and fit, but make pretend you don’t work out and be gentle.
Then mix together some cream cheese with the rest of your jar of Cookie Butter. Fold in some whipped cream to make it extra silky too…
Spread that in your crust and chill it for a few hours or overnight!
When you’re ready to serve it, swirl on a little extra whipped cream for prosperity!
And dig in!!! Here’s the recipe I used for the Cream Cheese Crust! *The past few years I have partnered with Challenge Dairy. This is a post written within our partnership. Their products are fantastic.
