If you’re not familiar with Lotus Biscoff cookies (AKA speculoos), they’re a European biscuit (AKA crispy crunchy cookie) with a distinctive caramelized, cinnamon-spiced flavor. Which makes for an absolutely delicious flavor pairing with so many recipes—like pumpkin cheesecake pie, banoffee pie, or pecan pie cheesecake. The steps to make the Biscoff pie crust are exactly the same as a graham cracker crust, minus the added sugar, and it conveniently uses exactly one standard-size package of Biscoff biscuits/cookies. Many bakers, myself included, love cookie crumb crusts because they add a nice crunch to pies and bars. They’re also worlds quicker and easier than traditional pastry pie crust!
You Only Need 2 Ingredients
How to Make a Biscoff Pie Crust
Start by grinding up the cookies. You can use a food processor or blender for this, but if you don’t have one, just put them in a zip-top bag and crush them with a rolling pin. You want really fine crumbs, so pulse or crush until you have sand-like crumbs with no big chunks. Pour the crumbs into a mixing bowl and stir in the melted butter. The mixture will be thick, sandy, and coarse.
Pressing the Crust (Success Tips So Your Crust Stays Put!)
I like to use my thumb on one hand and 4 fingers on my other hand to go around the top and sides. You can press this Biscoff crumb crust into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. It’s not enough for a 9×13-inch pan. If you’re making a 9×13-inch dessert, I recommend you 1.5x the recipe. Typically, yes. After shaping into your pan, this crust should be baked, and the amount of time really depends on the recipe you’re using, and whether it’s a baked or a no-bake filling. Check the pie or cheesecake recipe you’re using for crust baking and cooling instructions. I usually pre-bake this Biscoff crust for 10 minutes at 350°F (177°C) before adding a filling. If you’re making a no-bake pie/dessert: cool the crust before filling it, unless the no-bake pie recipe you are using instructs otherwise. You could also make this Biscoff pie crust with the same amounts of gingersnaps or vanilla wafers. For an easy Oreo crust, see my Oreo crust guide. For a classic graham cracker crust, see my post on how to make a perfect graham cracker crust.
Try This Biscoff Crust With:
Pumpkin Cheesecake Pie (pictured) Cheesecake Pie Banoffee Pie Creamy Lemon Pie or Key Lime Pie Peanut Butter Pie Strawberry Cream Cheese Pie Cheesecake or Pecan Pie Cheesecake White Chocolate Raspberry Cheesecake Bars Pumpkin Pie Bars
Many of the recipes linked above call for a graham cracker or Oreo cookie crust. You would just replace the crust in each recipe with today’s Biscoff crust, and follow the same baking instructions.
