This Biscoff Pie Crust Recipe is a game-changer for your favorite pie filling. Made with only a couple of ingredients and requiring minimal effort, it’s the perfect crust to elevate the flavors of your desserts. Plus, it tastes just like that viral Trader Joe’s cookie butter spread (if you haven’t had it yet, you must!)
When it comes to pie, most people just focus solely on the filling. When it comes to the crust, you’ll often end up at the grocery store buying a pre-made frozen crust. And I understand why. Making a buttery pie crust from scratch definitely requires a little extra effort and patience.
That’s where this recipe saves the day! It’s so easy, you’ll be wondering why you haven’t been doing this since day one. And if the ease wasn’t enough, you can even choose between a baked and no-bake pie crust option so that you can customize it to fit whatever you’re making.
Since you are here and love easy pie recipes, check out this Chocolate Pie No Bake Recipe, this 6-inch Biscoff Cheesecake Recipe, or this Lemon Pie with Graham Cracker Crust Recipe.
Ingredients for this Biscoff pie crust recipe
Here are the ingredients you will need to make this Biscoff cookie crust. Scroll down to the printable recipe card at the bottom of the page for the detailed ingredient measurements.
- Speculoos (Biscoff) Cookies: serve as the base and primary flavor of the crust.
- Unsalted Butter: binds the Biscoff crumbs together and creates a cohesive crust that holds its shape. Use unsalted butter so we can add the salt in separately and better control the amount.
- Pinch of Salt: enhances the overall flavor by balancing the sweetness of the cookies. When I was drafting this recipe, I originally listed this ingredient as optional. But after including it and trying the finished crust, I highly suggest you use it. It was delicious!
Of course, if you are looking for more cookie butter ideas, you have to check out my Crumbl biscoff white chocolate chip cookies and my chilled Crumbl cookie butter ice cream cookie!
How to make this Biscoff pie crust recipe
This is how you can make this cookie crust recipe. Make sure to scroll down to the full recipe card at the end of this post for the full step-by-step instructions!
- Break down the Biscoff biscuits or speculoos cookies into fine crumbs using a food processor. If you don’t have one, place the cookies in a sealed Ziploc bag and smash them with a rolling pin on the kitchen countertop until finely ground.
- In a mixing bowl, combine the Biscoff cookie crumbs, melted butter, and salt. Stir until everything is evenly coated and the texture resembles damp wet sand.
- Pour the ⅔ mixture into a 9-inch pie plate, then press it firmly up the sides using the back of a spoon or the bottom of a measuring cup, then add the rest of the mixture and press it into the base in an even layer.
- Set the Crust:
- For a no-bake Biscoff pie crust: Place the 9-inch pie plate in the refrigerator and chill for at least 30 minutes to an hour until firm.
- For a baked version (for a sturdier texture): Preheat the oven to 350°F and bake for 8–10 minutes. Allow it to cool completely to room temperature before adding your filling.
Biscoff Crust Recipe Tips and Tricks
- Mix the butter while it is still warm to help it coat the crumbs more easily.
- Make super fine crumbs from the Lotus Biscoff cookies. Large chunks can make the crust crumbly and harder to press together.
- Be sure to press hard when packing the crust into the 9-inch pie pan. A well-packed crust holds together better and won’t crumble when sliced.
Why do you need to make this Biscoff pie recipe?
- This incredibly easy recipe only requires a couple of simple ingredients you can find at your local grocery store.
- Great way to satisfy your cookie butter or Biscoff craving.
- It’s a basic recipe that is guaranteed to enhance all of your favorite pies.
Frequently asked questions – FAQ
When should I use the Baked Pie Crust?
You can use this option when you want to enhance the flavor of your favorite pie recipe! The warm spices of this cookie crust adds another depth of flavor compared to a crust made with shortbread or graham crackers. Try it with a key lime pie, peanut butter pie, pumpkin pie, or any custard pie.
When should I use the no-bake pie crust?
This no-bake Biscoff pie crust option should be used with any no-bake dessert recipes with sturdier fillings, such as no-bake cheesecakes. Avoid using this option with any no-bake filling that has excessive moisture.
How do I store my leftover crust?
To store, keep your Biscoff cookie pie crust in the tart pan and cover it with plastic wrap. Gently press the plastic wrap tightly starting in the middle, working out towards the sides, then up and over the edges of the dish. You can then store it in the fridge for up to a week or two.
Can I freeze it?
Yes, you can! If you really want to make this crust far in advance, you can follow the same steps as above and then store it in the freezer for up to a month or two.
How do I prevent the crust from getting soggy?
If your pie fillings are particularly wet, brush the crust with a thin layer of melted chocolate or egg white right after baking to create a moisture barrier.
The Best Biscoff Pie Crust Recipe
Biscoff Pie Crust Recipe (Bake & No Bake)
Ingredients
- 32 Speculoos (Biscoff) cookies
- 6 tablespoon unsalted butter melted
- ¼ teaspoon salt optional, balances sweetness
Instructions
- Use a food processor to pulse Speculoos cookies into fine crumbs. If doing it by hand, place them in a sealed bag and crush them with a rolling pin.32 Speculoos (Biscoff) cookies
- In a bowl, combine the cookie crumbs, melted butter, and salt. Stir until the mixture is evenly moistened and resembles wet sand.6 tablespoon unsalted butter, ¼ teaspoon salt
- Pour the ⅔ mixture into a 9-inch pie plate, then press it firmly up the sides using the back of a spoon or the bottom of a measuring cup, then add the rest of the mixture and press it into the base in an even layer.
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