Cookie Butter Pie

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  • Level: Easy
  • Total: 3 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 servings
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10 ounces gingersnap cookies

2 tablespoons brown sugar 

6 to 7 tablespoons unsalted butter, melted

Pie Filling:

2 cups heavy cream

3/4 cup confectioners' sugar 

1 tablespoon vanilla bean paste 

8 ounces cream cheese, at room temperature

1 cup cookie butter 

1/2 teaspoon orange extract 

1/4 cup salted cashews, chopped into small pieces 

1 tablespoon orange zest, optional 


  1. For the crust: Preheat the oven to 350 degrees F.
  2. Combine the cookies and brown sugar in a food processor; pulse until the cookies form fine crumbs. Add 6 tablespoons of the melted butter and pulse a couple more times, until the mixture resembles wet sand. If the mixture seems dry, add an additional tablespoon of butter. Press the mixture firmly into a 9-inch pie pan, pressing it over the bottom and up the sides. Bake until slightly dried, 7 to 8 minutes. Cool completely.
  3. For the pie filling: Beat the heavy cream, confectioners’ sugar and vanilla bean paste in a clean, cold bowl with an electric mixer until stiff peaks form. Gently scoop half the whipped cream into a pastry bag fitted with a star tip and refrigerate. Scoop the other half of the whipped cream into a clean bowl. In the bowl the cream was whipped in (no need to clean it), beat the cream cheese on medium speed for 1 minute. Add the cookie butter and orange extract and beat until light and fluffy, about 3 minutes.
  4. Gently fold the whipped cream into the cookie butter mixture, being careful not to overmix. Pour the mixture into the cooled pie crust and refrigerate until set, 2 to 3 hours.
  5. Using the pastry bag with whipped cream, decorate the top of the pie with small mounds around the perimeter. Garnish with the cashews and orange zest.