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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings serving

Calories 794kcal

Author Whitney Wright

Equipment

9" pie plate

Ingredients

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

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.

Video

Notes

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.

Nutrition