• 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 tbsp unsalted butter, ¼ tsp salt
• Pour the 2/3 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.

For a no-bake crust: Refrigerate for 30 minutes to 1 hour to firm up.

For a baked crust: Preheat oven to 350°F and bake for 8-10 minutes. Let cool before adding filling.