Cookie Butter Chess Pie

Ingredients

• 1 9-inch deep dish Homemade pie crust (or store-bought *)
• 1 and 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 5 tablespoons unsalted butter (melted)
• 2 teaspoons vanilla extract
• 2 large eggs (beaten, room temperature)
• 3/4 cup buttermilk (room temperature)
• 1/2 cupss cookie butter

Instructions

1. 1

   If you're making a homemade crust, make the pie crust according to the instructions. Once you have your pie crust made and rolled out, press it into a sprayed 9-inch deep-dish pie pan. “Dock” the crust by pricking it with a fork so that it doesn't bubble up.

2. 2

   Next, refrigerate the crust for 2-3 hours or freeze for about an hour. You want to be sure the crust is very cold. When the crust is cold proceed with the pie.

3. 3

   Preheat the oven to 350°F.

4. 4

   To make the filling, combine the sugar and flour in a large mixing bowl. Add the melted butter, vanilla extract, eggs, and buttermilk. Use a silicon spatula to gently combine the ingredients. Don’t over mix and add too much air.

5. 5

   Gently stir in the cookie butter until combined.

6. 6

   Pour the pie filling into the cold crust. Bake for 10 minutes at 425℉. Reduce the oven temperature to 325°F and bake for another 35-45 minutes. Add a pie crust shield or foil about half way through, if needed.

7. 7

   Remove the pie from the oven and set on a wire rack to cool for 1-2 hours, until room temperature. Don't cover until completely cool.

8. 8

   Cover the pie and place in the fridge to cool completely about 4 hours. This pie can be made 1-2 days ahead and refrigerated until ready to serve. It's best eaten in 4 to 5 days of making.