Today I’m bringing you a recipe for my new favorite holiday pie: Speculoos Cookie Butter Pie.
This past week I was watching Food Network over the weekend. It probably seems a little odd that someone who cooks plant-based would watch Food Network, but it’s honestly an amazing place to get inspiration. On the weekends I really enjoy watching The Kitchen, and in one of the last episodes I watched Jeff Mauro made a cookie butter pie. I was immediately intrigued.
For those of you that don’t already know what cookie butter is, it’s this incredibly delicious spread made from crushed Speculoos cookies. Speculoos cookies are basically a crispy Belgian spice cookie that tastes a bit like gingerbread. They have the most delightful caramelized spice flavor. They’re fantastic on their own with a cup of tea, but they’re even better when blitzed into a creamy, dreamy nut butter-like paste.
Cookie butter is readily available in most supermarkets near the nut butters. Lotus Biscoff spread is one of the brands you can find in stores, you can also find it at Trader Joe’s. Best of all, it’s accidentally vegan.
So, naturally, when I heard about this pie, I knew I had to make it.
The recipe was incredibly simple to veganize with a few substitutions. And, you guys, this was amazing. In fact, my partner said this was hands-down one of the best things I’ve ever made.
Now, a little more detail about this pie. The crust is made from toasty pecans and crushed speculoos cookies. It’s light and crispy, providing the perfect contrasting texture to the light, fluffy, rich cookie butter pie filling. The filling is super creamy and flavored with the spice in the cookie butter along with some fresh orange zest. The bright, citrusy orange pairs perfectly with the warm, cozy spice. Finish it off with some coconut whipped cream and you have the perfect holiday (or anytime) dessert.
All of this to say- go make this right now. You absolutely will not regret it!
So, without further ado, onto the recipe. If you make this recipe, take a pic and tag me on Instagram @thepeacefulepicurean
Vegan Speculoos Cookie Butter Pie
- Pie Dish
- 11 ounces speculoos cookies
- 1 tablespoon dark brown sugar
- 1/2 cup finely chopped toasted pecans
- 6 tablespoons vegan butter, melted (or sub refined coconut oil)
- 8 ounces vegan cream cheese, softened to room temperature (I recommend a brand with a thicker consistency, such as Tofutti)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup speculoos cookie butter
- 1 tablespoon orange zest (for me this was the zest of one naval orange)
- 1 container thawed CocoWhip (or use 2 heaping cups of homemade coconut whipped cream)
- Additional whipped cream for topping
- Additional orange zest for garnish
- Chopped Toasted Pecans
- Preheat oven to 350 F. In the bowl of a food processor add the speculoos cookies, brown sugar, and pecans. Pulse until the mixture becomes fine crumbs. Note: If you do not own a food processor, you can crush the cookies and pecans by placing them in a Ziploc bag and then break them up with a rolling pin or other heavy object.
- Add the butter into the food processor and pulse to combine. The mixture should resemble wet sand.
- Add the crumb mixture to a 9-inch pie pan. Use the back of a spoon or the bottom of a glass or measuring cup to pack it down evenly and form a crust. Place the pan into the oven for about 8 minutes, or until the crust has dried out slightly. Remove from the oven and allow to cool completely.
- In the bowl of a mixer, add the cream cheese, powdered sugar, vanilla, and cookie butter. Beat on medium high speed until thoroughly combined and a little fluffy.
- Add the Cocowhip or coconut whipped cream to the bowl and fold gently to combine.
- Pour the filling into the cooled crust and spread out evenly. Place in the refrigerator to set for at least four hours.
- Before serving, decorate with additional whipped coconut cream and sprinkle with orange zest. Serve and enjoy!
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