This super easy Biscoff Pie Crust is a great choice for those no-bake pies and tarts on hot summer days. This recipe also yields a delicious buttery crispy pie crust when baked. You won’t go wrong either way!
Whether you’re just starting your baking journey or you’re a seasoned baker, this Biscoff cookie crust is a recipe that requires minimum effort for maximum result.
- It requires just 3 ingredients and takes about 5 minutes to make.
- Biscoff cookies add flavor and spice to this easy cookie pie crust.
- It’s versatile; use it for no-bake Biscoff pie, ice cream pie, cheesecakes, bars, etc.
In this post, I will show you just how easy it is to make this pie crust using a food processor. But if you don’t have a food processor, don’t worry, I’ll give you tips to make it by hand as well.
Table of Contents
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Biscoff cookies – I used one whole package of Lotus Biscoff cookies for this pie crust. The best substitute for Biscoff cookies would be cinnamon Graham crackers and ginger snaps.
- Salt – just a tiny pinch of salt to add a little sweet and salty taste. Though you can omit it if you want since Biscoff cookies themselves already contain sodium.
- Butter – I use unsalted butter since I think salted butter may make the pie crust too salty.
Optional ingredient – Sugar – if you want the crust a little bit sweeter, add a couple tablespoons of brown sugar to your taste.
Tools you’ll need
I used a food processor to make this Biscoff cookie pie crust but you can certainly make it by hand. You just need to make sure to crush or chop the cookies into very fine crumbs another way.
You’ll also need a pie or tart pan to form the pie crust in. You could also use a springform cake pan if you’re making cheesecake or a square baking pan for things like lemon bars and pumpkin bars.
How to make Biscoff pie crust
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Start with one package of Biscoff cookies along with salt. Process everything in a food processor until the cookies become fine crumbs.
Drizzle in melted butter while the food processor is running and process until the butter is distributed and the cookie crumbs start to clump together.
Tip: you may need to stop the food processor to scrape the side and bottom to get everything to mix more evenly.
Turn the mixture out into your pie dish, tart pan or springform pan, ect. Press into an even layer on the bottom and up the sides of your pan to form the crust.
At this point, you can either let it set up in the refrigerator or freezer if you’re using it as a no-bake pie crust. Or bake it for a crunchy toasty crust.
Make it by hand
If you don’t have a food processor, you can still make this recipe with a little bit of elbow grease.
First, you want to chop the Biscoff cookies or crush them into very fine crumbs. The best way to do this would be to put the Biscoff cookies into a ziploc bag and break them up with a rolling pin and then pound them into fine crumbs, larger pieces will not hold together well.
Next, transfer your Biscoff crumbs into a mixing bowl, mix in the salt and drizzle melted butter over it. Mix it with a fork until the mixture resembles wet sand.
At this point, you can form the pie crust as instructed.
To bake or not to bake
There are two ways to use this Biscoff pie crust:
- Chill it for no-bake recipes.
- Bake it for a crunchier and sturdier crust. This can be used with either baked or no-bake fillings.
Chilling
If you’re planning to use this crust for no-bake pies and tarts, and you don’t want to bake it, simply chill it in the refrigerator for an hour or freeze it for 15 minutes before adding your filling.
No-bake Biscoff pie crust is held together by the solidified butter, so you’ll want to serve it chilled or frozen to avoid the crust falling apart. This is best for recipes that should be served cold.
Baking
If you want a crispier crust with a toasty flavor, you can blind bake the crust and allow it to cool before adding your no bake filling.
To blind bake: line the crust with parchment paper and fill it with dry beans (or pie weight) and bake the crust for 10 minutes at 375°F.
For cheesecakes, custard pies and bars, it is best to par bake this crust first to give it a little bit of structure before adding the filling and continue baking according to the recipes.
More baker’s Tips
- If you have a blender but not a food processor, you can grind your Biscoff cookies into fine crumbs using the blender. And then continue mixing it with melted butter in a mixing bowl instead.
- It helps to use something with a flat bottom like a measuring cup to press the Biscoff crust into an even layer. Make sure to press firmly.
- This recipe will be enough to fill a 9” pie plate, an 8” or 9” springform pan for cheesecake, an 8” square baking pan or an 8” tart pan to make a thicker crust.
FAQs
Yes, absolutely. I gave instructions/tips on how to make it by hand in the section above or you can refer to the recipe card at the bottom of this post.
Absolutely! You can prepare this Biscoff cookie crust a couple of days ahead. Store baked or unbaked crust in the refrigerator until you are ready to fill it or bake it.
Certainly! You can freeze this pie crust baked or unbaked. It should last up to 3 months. You don’t need to thaw before using.
If you’re planning to use it in a no-bake recipe, simply add the filling and chill in the fridge before serving. If you’re using it in a baking recipe, you can blind bake directly from the freezer.
More pie crust recipes
- Traditional all-butter pie crust
- Pecan pie crust
- Oreo pie crust
- Chocolate pie crust
- Pie crust cookies
- Graham cracker pie crust
📖 Recipe card
Biscoff Pie Crust
Equipment
Ingredients
- 1 package Biscoff cookies (250 g)
- A pinch of salt
- 3 oz unsalted butter (melted, 85 g)
Instructions
Using a food processor
- Break Biscoff cookies into small pieces and ground in a food processor until fine crumbs form.
- Melt the butter in the microwave for about 30 – 45 seconds, stir with a fork to dissolve any remaining solid butter. Drizzle melted butter over the Biscoff crumbs while the food processor is running, then process for an additional 10 – 20 seconds until the mixture is the texture of wet sand.
Make it by hand
- Put the cookies into a ziploc bag, break them up with a rolling pin and pound them into fine crumbs.
- Transfer Biscoff crumbs to a medium mixing bowl and stir in the salt. Drizzle melted butter over it and mix it with a fork until the mixture resembles wet sand.
Form the pie crust
- Turn the mixture out into a tart pan or pie dish and press into the bottom and sides of the pan to form a crust.
- For a no-bake recipe, wrap well and freeze (or refrigerate) until ready to use.
- For a baked recipe or simply for a crunchier crust, blind bake or par-bake the crust at 375°F for 10 minutes.
Notes
- Whether you’re processing the cookies with a food processor or blender, or by hand, make sure to process them into fine crumbs, larger pieces will not hold together as well.
- It helps to use something with a flat bottom like a measuring cup to press the Biscoff crust into an even layer. Make sure to press firmly.
- This recipe will be enough to fill a 9” pie plate, an 8” or 9” springform pan for cheesecake, an 8” square baking pan or an 8” tart pan to make a thicker crust.
Nutrition
This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored content, see our full disclosure policy. Thank you for your continued support, which enables us to keep bringing you delicious recipes, at no extra cost to you.
Leave a Reply