Biscoff Pie Crust
This Biscoff Pie Crust is the perfect crust for a pie or cheesecake of practically any flavor! If you can use a Graham Cracker Crust for it, then you can use a biscoff cookie crust too!
This biscoff pie crust recipe adds delicious warm spices to these favorite pie fillings: No Bake Peanut Butter Pie, Banoffee Pie, Key Lime Pie, French Silk Pie (or any chocolate cream pie filling), traditional pumpkin pie filling, and use cheesecake filling for a biscoff cheesecake! Whenever a biscoff craving hits, you can use this crust and your favorite pie recipe!
Why This Recipe Works
- Versatile. This Biscoff cookie crust has endless possibilities for fillings! You can use it for pumpkin pie, chocolate cream pie, key lime pie, cheesecake … there are so many delicious flavor combinations for this biscoff crust!
- No added sugar. There isn’t any additional sugar added to this Biscoff cookie crust recipe! The sweetness comes from the cookies themselves!
- Two-ingredient pie crust. All you need for this pie crust with biscoff cookies is two simple ingredients: butter and the cookies themselves!
- Baked or chilled. You can either bake this biscoff crust or chill either! Either works great.
Ingredient Notes
- Biscoff Cookies: I use a food processor to finely crush the cookies. You’ll need about 2 1/2 cups of biscoff cookie crumbs.
- Butter: I used unsalted butter. If you use salted butter, omit the pinch of salt!
Step-by-Step Instructions
- Make the Biscoff cookie crust. Combine cookie crumbs, melted butter and pinch of salt in a medium bowl. Mix to combine.
- Press into a pie plate. Press the crust mixture into the bottom and sides of a 9-inch pie plate using your hands or the bottom of a measuring cup.
- Bake the Biscoff cookie pie crust. Place in an oven preheated to 350°F. Bake for 8 minutes. The crust will be golden brown. Remove and let cool to room temperature before filling. Enjoy!
Recipe Tips
For a no-bake pie crust chill the Biscoff cookie crust in the fridge for 30 minutes or until firm.
If you don’t have a food processor to make the cookie crumbs, you can try a blender if your manufacturer’s instructions allow the use of dry blending.
Another option is to place the cookies in a large plastic bag that seals (ziplock bag works great) and use a rolling pin to crush them. Just make sure you get the crumbs as fine as possible.
When adding the butter to the biscoff crumbs, you want the mixture to resemble wet sand.
I just melt the butter in a microwave safe bowl in the microwave. You’re welcome to melt it on the stove, but that seems like a lot of unnecessary work!
If using a springform pan instead of a 9-inch pie pan, you won’t press the mixture up the sides of the pan. Just press into the bottom.
Make Ahead, Storing, and Freezing
You can definitely make this pie crust with biscoff cookies ahead of time. Either chill it or bake it and store in the fridge for 3-4 days.
Store the biscoff crust in the fridge for 3-4 days.
You can freeze it by letting the whole thing cool completely and then wrapping in plastic wrap. Freeze for up to 2 months.
Recipe FAQs
No. The crust won’t be crunchy though if that is what you are expecting. Unless if you over bake the crust. Typically he crust will soften a bit when you have the filling on top. But it won’t be soggy unless you are making a very liquidy pie filling.
Simply crush the biscoff biscuits into fine crumbs and combine with melted butter, then press into a pie plate. Easy peasy!
The cookies contain sugar, but you don’t add any sugar to the biscoff crust recipe when making the biscoff cookie pie crust.
No you don’t! If you don’t want to bake the pie crust, you don’t have to. You can chill it in the fridge for at least 30 minutes or until set.
When adding the butter and the cookie crumbs, you want the mixture to feel and look like wet set. If it looks or feels a bit drier to you, add a tad more butter.
More Pie Recipes
- Oreo Pie Crust
- Traditional Pie Crust
- Southern Pecan Pie Recipe
- Crustless Pumpkin Pie
- Praline Pumpkin Pie
Biscoff Pie Crust
Ingredients
- 32 Biscoff cookies - finely crushed (about 2 1/2 cups worth of crumbs)
- 6 tablespoons butter - salted or unsalted is fine
- pinch salt
Equipment
Instructions
- Preheat oven to 350°F.
- In a medium sized bowl add the crushed Biscoff cookie crumbs, melted butter, and salt. Using a fork, mix to combine.
- Transfer the mixture to a 9 inch round pie plate. Using your hands or the bottom of a cup or glass measuring cup to press the crumbs into the bottom and up the sides of the pan.
- Bake for 8 minutes, remove from the oven and let cool completely.
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7 Comments on “Biscoff Pie Crust”
I made a biscoff crust for mini cheesecakes yesterday (not this recipe but basically the same.)
The final mixture was clumpy and I knew something wasnt right but I used it anyway. The baked cheesecakes were great but the crust was wrong, kind of hard and dense, chunky-like. I don’t know what went wrong. I’ve made many cheesecake crusts before and never had this happen. I crushed the cookies in my food processor, then poured in the butter. It was clumpy, not like a crumb mixture should be. I used margarine instead of butter but I dont think that should be the reason. 🤔
I’m stumped. Any thoughts?
Jody, I’m sorry to hear your crust didn’t turn out! The ratio of butter to crumbs can be finicky; too little butter and your crust will be crumbly, too much and it can turn out hard. It sounds to me like the recipe you used had too much butter to biscoff crumbs. This can also be related to altitude. I hope you have more success with my recipe. Adjust the ration of melted butter to crumbs until you get a texture like wet sand. Good luck!
Hi, I’d like to make this biscoff crust for Thanksgiving. The pumpkin filling recipe requires 60mins baking at 350F. Would this crust recipe work for that? Thank you.
I haven’t tried baking this crust for that long. I worry 60 minutes will be too long in the oven.
I use this crust to make this Biscoff pumpkin pie recipe: https://saltandbaker.com/biscoff-pumpkin-pie/
It’s absolutely divine!
The Biscoff cookie crust recipe was just what I needed. So helpful and delicious! I used the crust for a biscoff cheesecake.
Yummy combination! Thanks for leaving a star rating and review, Lisa!
Easy to make and super delicious! There are so many yummy ways to use this crust! I can think of a few places I would sub out a graham cracker crust for this. So good! Loved it with the biscoff pumpkin pie recipe of yours!