Chocolate Cookie Butter Pudding Pie with Cinnamon Whipped Cream Topping
If you’re a fan of cookie butter and pudding pies, you’ll definitely fall in love with my Chocolate Cookie Butter Pudding Pie!
Servings: 8 servings
Equipment
- Whisk
- Sauce pot
- spatula
- Pie tin
- Handheld or stand mixer
Ingredients
Pudding ingredients
- ½ tsp ground cinnamon
- 3 tbsp granulated sugar
- pinch of salt
- ¼ cup cocoa powder
- 6 ounces half and half
- 10 ounces milk
- 1 tsp vanilla extract
- ½ cup smooth cookie butter
- 2 ounces semisweet chocolate chips
Cookie Crust ingredients
- 6 tbsp unsalted butter melted
- 24 each Biscoff cookies
Whipped Topping ingredients
- 8 ounces heavy whipping cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Pudding Instructions
- In a small sauce pot, whisk together the cinnamon, sugar, salt, and cocoa powder.
- Pour the half and half and milk into the pot while whisking to incorporate. Add the vanilla extract, cookie butter, and chocolate chips.
- Warm the ingredients on medium heat, stirring with a whisk to help melt the cookie butter and chocolate chips, and bring to a simmer. Once it simmers, cook for 1 minute to thicken while continuously whisking. Remove from heat.
- Pour mixture into a heat safe dish or bowl. Let sit at room temperature to slightly cool for 15-20 minutes, stirring occasionally to release some of the steam.
- While the pudding is cooling, make the cookie crust.
Cookie Crust instructions
- In a food processor, ground up the Biscoff cookies to make crumbs fine crumbs
- Pour in the melted butter and mix with a spoon.
- Lightly spray your pie tin with a nonstick pan spray. Evenly press the crumb mixture into the pie tin, making sure to also press up against the sides.
- Refrigerate the pie crust for 15 minutes before adding the pudding layer.
Whipped Topping instructions
- In a small bowl, beat the heavy cream with a hand mixer on high for 4-5 minutes, to make a soft whipped cream.
- Add in the powdered sugar, vanilla, and cinnamon. Beat to combine on high for an additional 30 seconds.
- Refrigerate until ready to assemble pie.
Pie Assembly
- Pour the pudding into the chilled cookie crust. Spread evenly with a spatula or with the back of a spoon.
- Place a piece of plastic wrap directly on top of the pudding, pressing it onto the mixture.
- Refrigerate for 1 hour to let the pudding set.
- Remove the pie from the fridge, and remove the plastic wrap.
- Spread the whipped cream topping to cover the pudding.
- Cut and serve!
Notes
If you can not find Biscoff cookies, a chocolate or graham cracker crust will work for this recipe.
Cool Whip can be replaced for the homemade whipped cream. You will need an 8 ounce container plus 1 teaspoon of ground cinnamon.