My name is Tessa, and I’m an organization addict. Anyone else with me?
I hate cleaning. Gross gross gross. Tidying and organizing, however? LOVE. Let me loose in a Container Store and I’m in heaven.
Recently I was cleaning out and organizing our pantry and my baking cabinet and found TWO whole jars of unopened cookie butter. SCORE. But I had no idea they were there, which meant I was seriously failing at food organization.
What might have been an hour long organization project turned into a weekend long one, with brand new food storage and containers, and two new shelves added into our kitchen area. If you’d like to see how I organized all of it, let me know! I might do a post on it.
So basically, finding those two jars of cookie butter not only led to my kitchen being the most organized it’s been since we moved in, but also to this Cookie Butter Pudding Pie. Talk about a win-win. Also, that’s how much I adore cookie butter. The stuff is like crack!
If you decide to make this pie (which I hope you do!) just be sure to give yourself enough time for it to set in the fridge. It can set in as little as 3 hours, but I prefer to let it set overnight to make sure it’s really solid before slicing. It’ll all just depend on your fridge and how fast it works!
Learn How to Make DIY Cookie Butter HERE. Speculoos cookies and cookie butter can be found at many grocery stores, there’s sometimes under the brand name Biscoff. They’re also found at Trader Joe’s.
Taste: Like cookie butter heaven. If you’ve never had cookie butter before, it’s almost like if peanut butter were made with gingerbread cookies… but BETTER.
Texture: The crust is the perfect crunchy contrast to the super rich, thick, and perfectly set pudding filling.
Ease: No pastry involved which makes this much easier! The pudding is super simple to make, you just have to babysit it on the stove for 10 minutes.
Pros: Amazing flavor spin on this classic dessert.
Cons: None at all!
Would I make this again? Absolutely.
How to make Cookie Butter Pudding Pie
Yield: 8 servings
Prep Time: 15 minutes
Cook: 22 minutes
For the crust:
24 (1 7-ounce box) Speculoos cookies
1 tablespoon light brown sugar
7 tablespoons (99 grams) unsalted butter, melted
For the cookie butter pudding:
1 tablespoon (1 envelope) unflavored gelatin
1/3 cup boiling water
2/3 cup (132 grams) granulated sugar
1/3 cup (33 grams) unsweetened cocoa
1/4 cup (28 grams) cornstarch
1/8 teaspoon salt
3 cups milk
3/4 cup (230 grams) cookie butter
2 teaspoons vanilla extract
Cookie butter, melted
Crumbled Speculoos cookies
Make the crust:
Preheat the oven to 350°F.
In the bowl of a food processor pulse the Speculoos cookies and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.
Make the pudding:
Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucepan whisk the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
Remove from the heat. Add in the cookie butter and stir until melted. Stir in the vanilla and reserved gelatin mixture. Pour the pudding into the pie crust. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set.
Drizzle with melted cookie butter. Garnish with the Speculoos cookie crumbles. Slice and serve!
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