Biscoff Pie Crust: A delicious and easy pie crust recipe that’s made of Biscoff cookies and butter, and then baked for a few minutes to set. (Or, simply freeze until set.)
It’s perfect for your favorite pie recipes, as an alternative to a graham cracker crust or a baked buttery pie crust, especially like this Biscoff pie!
This Biscoff crust idea stemmed from wanting to make a Biscoff pie recipe because of a Biscoff craving, and since we already have a Biscoff cheesecake recipe, Biscoff truffles, Biscoff cupcakes, and Biscoff fudge, we wanted something a little different.
But when I thought about using a regular graham cracker crust (although it would be good) it just wouldn’t be as good as a crust made of Biscoff, so I got to work and this recipe was born. (Save those graham cracker crusts for this no bake pumpkin pie recipe!)
Now, this crust would be delicious with another kind of pie, such as this chocolate cream cheese pie, this peanut butter pie, and this banana cream pie.
Jump to:
Why This Recipe Works
- Only 2 ingredients: Yes, you read that right! It only takes 2 ingredients to make this Biscoff cookie crust.
- Easy to make: When you think of homemade recipes, they can sound hard and complicated. However, this crust is made by making Biscoff cookie crumbs out of Biscoff cookies, combining them with butter, pressing into a pie plate, and baking.
- Works with many pies: This Biscoff crust recipe will work well with so many different recipes for your favorite pie fillings or even as a cheesecake crust for recipes that call for a cheesecake filling, like this cherry cheesecake or this coconut cheesecake.
Ingredients Needed
Only two simple ingredients are required for this recipe, and you probably even have one of them on hand!
- Butter – I chose to use salted butter for this recipe because the small addition of salt, combined with a cookie that makes a sweet crust, makes a delicious combination.
- Biscoff Cookies – You may have heard these called different things, such as Biscoff biscuits, or Speculoos cookies, and no matter what they’re called, they’re super delicious.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Cookies – can’t find the Biscoff cookies at the grocery store but still need an easy pie crust? You can try switching out the Biscoff for graham crackers, Oreo cookies, etc.
- Butter – if you only have unsalted butter, that’s ok to use too! I would just add a small pinch of salt (don’t have to) for that “zip” that it can give in combination with the sweetness of the crumb crust.
Equipment
If you don’t have a food processor, you can still make this crust recipe. It just may take some elbow grease to make the cookies in to fine crumbs. If you’re not using a food processor, place the cookies in a plastic ziptop bag (like a Ziploc bag), seal it well, and mash the cookies with a rolling pin or something that can crush the cookies in to very small, fine, pieces.
How to Make a Biscoff Pie Crust
It’s really easy to make this pie crust but I’ll show you the step-by-step to make it even easier!
There are 3 steps to this pie crust recipe:
- crushing the cookies
- mixing the crumbs with butter
- baking in the pie pan to set (Or freeze if you prefer a no-bake recipe. See more below.)
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Preheat to an oven temperature of 350° F.
STEP 1. Crush cookies. Place the Biscoff cookies in a food processor, and crush until the cookies are finely crushed (Images 1 and 2).
Tip: If you don’t have a food processor, you can crush the cookies in to fine crumbs with a zip top bag and rolling pin.
STEP 2. Add melted butter. Next, in a small bowl, combine cookie crumbs and melted butter and give it a good mix until the crumbs are evenly mixed with butter (Image 3).
STEP 3. Press in pie plate. Pour buttery crumb mixture in to a pie plate (mine was an 8 inch pie plate), press down (you can even use the bottom of a measuring cup) and make sure the bottom is covered and spread evenly with crumbs (Image 4).
NOTE: The crumbs can press up on to the sides of the pan, a little bit if needed, to make the bottom an even thickness.
STEP 4. Bake. Place pie dish in preheated oven and bake at 350° for 9-10 minutes, or until the crust looks like it has turned a slight, light, brown, and has hardened. (You don’t want it to burn so if it looks like it’s getting too dark, remove from the oven.)
Recipe Pro Tips
- Freeze instead of bake. If you don’t want to bake the pie crust, you can opt to freeze it instead. Instead of preheating the oven, place the pie crust in the freezer for at least 30 minutes to “set”.
- Allow to cool. If making a no-bake pie recipe with this crust, make sure you allow the crust to cool to room temperature before you fill it with pie filling. You can place the pie plate on wire rack to help it cool off faster.
Recipe FAQs
Absolutely! If you need a graham cracker crust but need to substitute them, you can use Biscoff cookies to make the pie crust, with this easy recipe!
They do taste a bit different than graham crackers and can often be used in similar ways as a graham cracker.
Biscoff is a unique flavor that actually has a slight caramel flavor.
Storage
If you’re making a Biscoff pie crust in advance, you can store it covered with plastic wrap in the refrigerator for 3-4 days or you can even freeze it (if stored in freezer-safe containers) for up to 3 months.
More Dessert Recipes
If you love easy desserts, you’re also going to love these reader favorites:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Biscoff Pie Crust
Equipment
- Food Processor
- Pie plate
Ingredients
- 8.8 ounce package of Biscoff cookies
- 6 Tablespoons melted butter
Instructions
- Preheat the oven to 350° F.
- Add entire package of Biscoff cookies to the bowl of a food processor and crush until they are crushed in to fine crumbs.
- Pour crumbs in to small bowl and mix with melted butter until evenly combined.
- Place buttery crumbs in to a pie plate (8 or 9 inch) and press down until they're in an even layer, covering the bottom of the pie plate, and slightly pressed up on to the sides of the plate.
- Bake the pie crust at 350° F for 9-10 minutes or until the crust becomes a light brown, and it looks as if the pie crust is set.
- Remove from oven and let cool before filling with pie filling.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kara says
Used it for key lime pie, and it was so good! A tasty twist on traditional graham cracker pie crust. 🙂
Allyson Zea says
Thank you so much for this easy to follow pie crust recipe!
Kristyn says
This is my kind of pie crust!! Love biscoff!! I am excited to try this with so many different pies!!