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! 

A Biscoff Pie Crust on a light brown textured background with the words, "the best Biscoff Pie Crust" in brown text over the photo.

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 Pie Crust ingredients: biscoff cookies, melted butter, and salt, on a brown background.
  • 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

  1. Make the Biscoff cookie crust. Combine cookie crumbs, melted butter and pinch of salt in a medium bowl. Mix to combine.
  2. 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.
Four images showing how to make a Biscoff cookie pie crust recipe.
  1. 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!
A 9 inch biscoff pie crust on a textured brown background.

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. 

Side angle photo of a Biscoff Pie Crust.

Recipe FAQs

Will this pie crust get soggy?

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. 

How to make biscoff crust?

Simply crush the biscoff biscuits into fine crumbs and combine with melted butter, then press into a pie plate. Easy peasy! 

Does this pie crust recipe have sugar?

The cookies contain sugar, but you don’t add any sugar to the biscoff crust recipe when making the biscoff cookie pie crust. 

Do I need to bake biscoff 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. 

Why is my pie crust crumbly?

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. 

A homemade Biscoff Pie Crust on a white marble table.

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A deep orange colored Biscoff Pie Crust on a beige textured background.
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5 from 6 votes

Biscoff Pie Crust

The possibilities for this pie crust are endless!! Think of all the yummy pie fillings you can place in this Biscoff Pie Crust: pumpkin, chocolate, key lime, peanut butter, cheesecake. The list goes on!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 1 serving


  • 32 Biscoff cookies - finely crushed (about 2 1/2 cups worth of crumbs)
  • 6 tablespoons butter - salted or unsalted is fine
  • pinch salt


  •  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. 



For a no-bake pie crust chill the Biscoff cookie crust in the fridge for 30 minutes or until firm.
Store the crust in the fridge for best results. 


Calories: 794kcal (40%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 81g (125%)Saturated Fat: 46g (230%)Polyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 3gCholesterol: 181mg (60%)Sodium: 540mg (23%)Potassium: 20mg (1%)Sugar: 11g (12%)Vitamin A: 2099IU (42%)Calcium: 20mg (2%)Iron: 0.02mg
Course: Dessert
Cuisine: American
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