An Oreo® Cookie Butter cookie crust with a layer of chocolate ganache and the most decadent, dreamy, creamy cookie butter cream filling you could ever imagine! It’s truly bliss in every single bite!
Now before we delve into this I know what you’re thinking “can I use peanut butter instead?” and the answer is “Yes!” It’s pretty much an even swap plus a bit more sugar but trust me when I say this, don’t! Don’t go the ‘instead’ route or crinkle up your nose because you’ve never had let alone heard of cookie butter. I love peanut butter but cookie butter, oh how I LOVE YOU! It’s seriously the next best thing since peanut butter, bacon (well okay.. NOTHING is better than bacon), chocolate, Vin Diesel, sprinkles, teacup piggies and air! It’s basically ground Speculass (Speculoos) cookies mixed with spices and some coconut oil that is seriously AWESOME in a jar! It has the same creamy texture as peanut butter but no nuts whatsoever.
So step away from the creamy peanut butter and trust me on this one. This pie is the ULTIMATE!
Okay so let me fill you in on the back story of how this came to be as it wasn’t even a thought in my head to make. I had gone to Walmart for my weekly shopping excursion and half way through the store I got hungry. Like we’re not talking a little hungry but A LOT hungry! Like to the point I was scrounging through my purse to find something, anything to tide me over. FYI – cough drops do NOT help when you’re starving but my throat never felt better. LOL Anyway, as I was pushing my buggy (yes I’m from Pittsburgh and we call our shopping carts ‘buggies’) when on the end cap of the aisle was this glorious display of Oreo cookies. And there it was, as if the heavens were shining down on that single package. “Oreo Cookie Butter Cookies”. Wait, what??? What is this?
Now I normally don’t buy stuff like this. I rarely eat junk food let alone prepackaged cookies (I feel like I’m cheating on myself) but ‘HELLO! COOKIE BUTTER INSIDE!’ so into the buggy they went. When I got home, I had something to eat and as a post-lunch dessert (or lunch dessert as my friend would call it) I opened up the package of cookies.
…and well, it’s not that I did not like it but rather it didn’t live up to my expectations surrounding cookie butter or the cookie butter experience. The cookies were graham and it did have a cookie butter filling. Separately they were both awesome but together, I felt the graham flavor overpowered the cookie butter taste to the point you couldn’t taste it. I started to get bummed out by this but then it hit me Oreo cookies make the BEST pie crust! And since I had a jar of cookie butter on hand I knew I wanted to make a cookie butter cream pie!
Guy I seriously was so stoke about making this pie that it was absolute torture waiting for the cream cheese to come to room temperature. No, I don’t microwave my cream cheese to soften it either. It turns some funky consistency. Nope, I am old-school and let it sit out on the counter…and pretty much check it every 10 minutes because I’m impatient! For real, by the time my cream cheese is ready to use, it had like a million finger imprints in it from my poking at it.
Now when making a cookie crust you two options – you can make it and bake it OR you can make it and chill it for 30 minutes. I, personally, prefer to bake my Oreo cookie crusts as I find that lets them set and become more firm. Whereas if you just pulse, mix the butter in and chill, sure it’ll stay hard while cold but when it’s being served, it tends to get softer as the fats soften. Total personal choice (psst…. bake it!)
Mixing the filling does require just a tad of patience:
- Cream cheese MUST be at room temperature (softened) as it will not blend smooth if it’s not
- You must FOLD in the whipped cream. You cannot stir; you cannot rush. You FOLD it in. Essentially you put in part of the whipped cream, use your spatula and ‘slice’ down the center of the bowl, lift and scoop the one side and fold the batter on top of the whipped cream. Turn the bowl, slice, lift, scoop and fold. and continue until it’s incorporated. A few streaks are ok. What lends to the lightness of this pie is the fact that you’re folding in the whipped cream and not deflating it.
…and then there’s the ganache! ♥
Seriously, who doesn’t like panache? I mean if you’re allergic I get it but if you aren’t and you hate it, well… we just can’t be friends.
Or wait… maybe we can, hold on a sec.
You hate ganache, I love ganache. OMG! We’re the perfect couple! Just give me yours and you can have all the cherries there are! I love you now! HAHA
Seriously the ganache adds such an incredible flavor balance to this pie. Without it, it’s almost, dare I say, too much cookie butter. *GASP! I know! I can’t believe I said that either!* but it’s true. I know what you’re thinking “Can I use just plain melted chocolate?” and the answer is no, stop thinking that! I hate hate hate melted chocolate in a cream pie. What happens to chocolate when it gets cold? It gets hard! And when I have a cream pie like this, I want various texture but hard chunks of chocolate is not one of them.
No the ganache is the perfect balance to this pie. It’s rich and decadent and has a bit more density to the cookie butter cream filling. So fine, if you wanted a crunch element (even though the crust is baked.. *looks at you*) you could with maybe a toffee crumble on top But for me, I’m sticking with this as-is.
A few things I do want to mention about this pie:
- You can either keep it in the fridge, or tightly covered in the freezer. What I did was actually freeze it whole, then once frozen, slice it down into individual slices, wrap those up and put the slices in a freezer bag. This is a great thing to do when you have unexpected company. Just pull a few pieces out of the freezer and serve!
- If you didn’t have a tart pan or springform pan you can use a cake pan but you need to be able to lift out the crust/pie. Definitely line it with parchment or foil and freeze to lift out!
- If you wanted to make this for a party, make it in a rimmed baking sheet (lined naturally) and make sure you can fit it in your freezer! You’ll want to flash freeze it then cut it into smaller squares to serve. Or you can just make several regular round sizes and serve bigger slices.
Items I used to make this recipe:
- 1 package Oreo Cookie Butter Cookies (~20 cookies)
- 4 tablespoon butter, unsalted and melted
- 3/4 cup milk chocolate, chopped (can use chips)
- 3/4 cup dark chocolate, chopped (can use chips)
- 1 cup heavy whipping cream
Cookie Butter Cream Filling
- 8 ounces cream cheese, full fat and room temperature
- 1 1/4 cup Cookie Butter
- 1/2 cup plus 5 tablespoon confectioners’ sugar, divided
- 1 cup heavy whipping cream
- Preheat the oven to 350F, rack in the middle. Lightly spray a 10” round by 2” high tart pan with removable bottom OR a 10” round springform pan. Set aside.
- In a food processor pulse the Oreo cookies into a fine crumb. Put the crumbs into a bowl, stir in the melted butter and press into the tart pan covering the bottom and up the sides. Bake for 9-10 minutes. Allow to cool completely while you prepare the rest.
- to make the ganache, add 1 cup of the chocolate pieces to a glass bowl. Heat the cream over medium heat just until it starts to get bubbles around the edges. Immediately remove it from the heat and pour it over the chocolate pieces. Let it sit for 2 minutes and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they melted and the mixture is smooth and shiny. This takes about 2 minutes. You want it super smooth and shiny.
- Pour most of the ganache (save enough for the drizzle – about 4 tablespoon!) over the bottom of the pie crust smoothing out. Place the pan in the refrigerator to set.
- In a cold mixing bowl whisk 1 cup of heavy cream and 2 tablespoon of confectioners’ sugar until still peaks form. Do not over mix as you don’t want to make butter. Spoon the whipped cream into another bowl and place in the fridge.
- In the same mixing bowl add in the cream cheese and cookie butter beating until completely smooth. Add in the rest of the confectioners’ sugar and mix until combined. The mixture will be creamy but thick.
- Add in 1/3 of the whipped cream mixture and gently fold it in. When almost incorporated, fold in the rest of the whipped cream until blended and smooth. Some streaks are OK. Do not stir as you do not want to deflate the whipped cream.
- Spoon the mixture in the chilled pie and spread out. Drizzle with chocolate ganache and chill for 5-6 hours.
- Can be sliced and frozen in individual slices. Best serve frozen or chilled.
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