I have become obsessed with cookie butter, otherwise known as speculoos. It is made out of speculoos cookies, which are kind of like spiced shortbread cookies. This treat was first made popular in the Netherlands. Now it is slowly creeping into grocery stores in the U.S.. This is definitely the new Nutella! During the Holiday season certain desserts take center stage. There will always be room for traditional favorites such as pumpkin and apple pie. This Cookie Butter Pie is definitely ready for center stage and I don’t think your old favorites will mind!
Preheat oven to 450 degrees. Using a 9 inch pie pan, pre-bake the pie crust until golden. Then remove from the oven and let it cool.
Reduce oven temperature to 325
In a bowl combine the sugar and cream cheese, beat until smooth. Your best bet is to use an electric mixer or hand beater.
Add the eggs 1 at time, beating well after each addition
Add the cookie butter, heavy cream, and vanilla extract beating until mixture is smooth.
Bake for 25 minutes, and then take it out of the oven. Then top with the meringue, trying to form little peaks over the top of the pie (see recipe below). Then cook until the meringue browns about another 20 minutes.
Remove from the oven and let the pie cool completely.
Brown Sugar Meringue
Beat egg whites until frothy, I suggest using a hand mixer. Gradually add sugar, beating until stiff. Add vanilla and pile meringue onto pie.
***Make sure you give it time, it took a couple of minutes to get my egg whites to get to the desired consistency, where it would let me form it into stiff peaks. Make sure there is no water or any yellow from the eggs in your bowl...even a little bit will ruin it!