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Caramel Crunch Cookie Butter Swirl Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2016
Winner First Place


1 ½ cups Speculoos cookie crumbs
Melted butter
1/3 cup Speculoos creamy cookie butter, heated to drizzle

2 8-oz. pkgs cream cheese, softened
½ cup caramel ice cream topping
½ cup toffee bits
1 cup Speculoos creamy cookie butter spread
½ cup powdered sugar
2 cups heavy cream, stiffly beaten

2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp. Caramel flavoring
Caramel topping
Cookie crumbs


Add enough butter to crumbs just to hold together. Press into a 9 inch pie dish. Bake in a preheated 350 degree oven 8 minutes. Remove from oven and drizzle cookie butter over bottom of crust. Cool while preparing filling.

In a large bowl, beat one package cream cheese until softened. Beat in caramel topping. Fold in ½ of the whipped cream and the toffee bits. Set aside.
In another bowl, beat the remaining cream cheese until softened. Beat in powdered sugar and cookie butter. Fold in remaining whipped cream. Alternately spoon filling into pie and swirl with a knife. I will do one flavor next to the other, and in the second layer repeat and top each of the different fillings with the other.

In a large bowl, beat cream with powdered sugar and flavoring until stiff. Spread a layer of whipped cream over top of pie and pipe a decorative border around edge. Drizzle some caramel over middle of pie and sprinkle edge of pie with cookie crumbs.