Cookie Butter Pudding Pie
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Cookie Butter Pudding Pie
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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!
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Ingredients
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
For topping:
- Cookie butter, melted
- Crumbled Speculoos cookies
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Instructions
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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