Name: Biscoff Pie Crust
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 32 Biscoff cookies (8.8 oz./250g); 5 Tablespoons (71g) unsalted butter, melted

Learn how to make a Biscoff pie crust with this easy 2-ingredient recipe. As thick and buttery as a graham cracker crust, but with extra flavor from the sweetly spiced Biscoff speculoos cookies. You can use this Biscoff crust recipe for bar desserts, pies, cheesecakes, and more.

pressed Biscoff pie crust in glass pie dish.

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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

Biscoff Cookies: (Well, obviously.) This crust is made with 1 standard-size package (8.8 ounces or 250g) of Biscoff biscuits/cookies, which contains 32 cookies.
Butter: Melted butter binds the tiny crumbs together, and makes this crust taste unbelievably buttery and delicious. You need 5 Tablespoons (71g) of butter.

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.

Biscoff cookies in a blender and shown again as crumbs.

pouring melted butter on top of cookie crumbs in glass bowl.

red spatula mixing crumbs together and hand pressing crumbs into pie dish.

Pressing the Crust (Success Tips So Your Crust Stays Put!)

The ratio of ingredients is important, but what matters most is how you press the mixture into your pan. The technique you use can make or (quite literally) break a great crumb crust:

Don’t be nervous that it’s crumbly: The mixture inevitably feels too crumbly as you start pressing it into the pan, but when you start applying pressure, it will stick together.
Use your hands first: Press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can use a small flat-bottomed measuring cup to help smooth out the surface.
Don’t pack too tightly: The crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust. You really just want to pack it until the shape has set and it’s no longer crumbly.
Keep it rounded if making a pie: This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape. I do this when I make graham cracker crust, too.

I like to use my thumb on one hand and 4 fingers on my other hand to go around the top and sides.

hands pressing Biscoff cookie pie crust into glass pie dish.

FAQ: What Size Pan Does This Fit?

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.

FAQ: Do I Have to Bake This Biscoff Cookie Pie Crust?

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.

pumpkin cheesecake pie with whipped cream on top and slice being taken out.

Try This Biscoff Crust With:

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.

slice of pumpkin cheesecake pie on white plate.

Biscoff Pie Crust

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Author: Sally
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 9-inch pie crust
Category: Pie
Method: Baking
Cuisine: American

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Description

Use this recipe and my shaping methods detailed in the instructions to make a perfect Biscoff cookie crumb pie crust.

Ingredients

32 Biscoff cookies (8.8 oz./250g)
5 Tablespoons (71g) unsalted butter, melted

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Instructions

Use a food processor or blender to grind the Biscoff cookies into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin and some arm muscle. You will have about 2 cups crumbs.
In a medium bowl, stir the Biscoff crumbs and melted butter together until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices.
For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

Notes

Make-Ahead & Freezing Instructions: It’s freezer friendly! Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for up to 3 days before using in your recipe.
Special Tools (affiliate links): Food Processor | Glass Mixing Bowl
What Size Pan Does This Crust Fit? Use an 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan for this recipe. It’s not enough for a 9×13-inch pan. If you’re making a 9×13-inch dessert, I recommend 1.5x the recipe.

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.