Apple Butter Pie with Cookie Crust

Products Used


  • Crust
  • 1 3/4 cups crushed Speculoos cookies, such as Biscoff
  • 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • Pinch kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • Filling
  • 2 eggs
  • 1 can (12 oz) evaporated milk
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1 cup apple butter
  • Spiced Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons packed Dixie Crystals Light Brown Sugar
  • 1/2 teaspoon cinnamon
  • Pinch ground cloves
  • Optional: Speculoos cookie crumbs


      1. Preheat oven to 350°F.
      2. Stir cookie crumbs, sugar and salt together.  Add melted butter and stir until well combined.  Press into bottom and up sides of a 9-inch pie pan.
      3. Bake for 8 minutes, then remove to a wire cooling rack.  Cool for at least 10 minutes before filling.
      4. Raise oven temperature to 425°F.
      5. Whisk eggs lightly.  Add in milk, cinnamon, cloves and vanilla, whisking until combined.  Whisk or stir in apple butter until incorporated.  Pour filling into baked crust.  Bake at 425°F for 10 minutes, then lower heat to 350°F and bake for 30 minutes more, until center is set.
      6. Cool pie on a wire rack, then chill in refrigerator for at least 1 hour.
      7. In a large bowl of an electric mixer, whip cream, brown sugar and spices until stiff peaks form.  Serve each slice with spiced whipped cream and (optional) cookie crumbs.
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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