Pastel cremoso de crema de galletas sin horno

Ingredientes

• 1, 8.8 ounce package speculoos cookies (such as Biscoff, reserve 3 cookies for garnish)
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter (melted)
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar (or granulated sugar)
• 1 teaspoon pure vanilla extract
• 1 cup cookie butter (like Biscoff)
• 8 ounces cream cheese (softened)
• 2 cups prepared whipped cream ((recipe above))
• 3/4 cup powdered sugar
• 1 cup prepared whipped cream (for garnish)
• Cookie butter (for garnish)
• Crushed Biscoff cookies (for garnish)

Preparación

1. 1

   Place the Biscoff cookies and salt in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the mixture clumps together. Press the crust into the bottom and sides of a deep dish 9-inch pie plate and place it in the freezer while you make the filling. You can also bake the crust at 375°F for 10 minutes then cool if you prefer a crispier crust.

2. 2

   Place the whipped cream, sugar, and vanilla in a medium mixing bowl and beat with an electric hand mixer until stiff peaks form. Set aside.

3. 3

   Add the cookie butter, cream cheese, and powdered sugar to a large mixing bowl and beat with the handheld mixer until light and creamy. This should take 2-3 minutes. Gently fold in 2 cups of whipped cream until combined. Cover and refrigerate the remaining whipped cream.

4. 4

   Remove the crust from the freezer and pour the filling into the crust. Smooth it out into an even layer and refrigerate for at least 2 hours or freeze until ready to serve.

5. 5

   Before serving, transfer the remaining whipped cream to a piping bag fitted with a round or star piping tip and pipe dollops of whipped cream around the edge of the pie. Place a small amount of cookie butter in a zip-top plastic bag and heat it for about 15 seconds. Snip the tip of the bag and drizzle cookie butter over the pie. Coarsely crush the remaining cookies and sprinkle them over the pie. Enjoy!