Cookie Butter Pudding Pie features a crunchy speculoos cookie crust with an ultra rich, thick, and creamy chocolate cookie butter pudding filling. Out of this world amazing!
Recipe byTessa Arias
For the crust:
24(1 7-ounce box) Speculoos cookies
1tablespoonlight brown sugar
7tablespoons(99 grams) unsalted butter, melted
For the cookie butter pudding:
1tablespoon(1 envelope) unflavored gelatin
2/3cup(132 grams) granulated sugar
1/3cup(33 grams) unsweetened cocoa
1/4cup(28 grams) cornstarch
3/4cup(230 grams) cookie butter
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!