Learn to make a Biscoff pie crust with this simple 2-ingredient recipe. As thick and buttery as a graham cracker crust, however with further taste from the sweetly spiced Biscoff speculoos cookies. You should utilize this Biscoff crust recipe for bar desserts, pies, cheesecakes, and extra.
If you happen to’re not accustomed to Lotus Biscoff cookies (AKA speculoos), they’re a European biscuit (AKA crispy crunchy cookie) with a particular caramelized, cinnamon-spiced taste. Which makes for a completely scrumptious taste pairing with so many recipes—like pumpkin cheesecake pie, banoffee pie, or pecan pie cheesecake.
The steps to make the Biscoff pie crust are precisely the identical as a graham cracker crust, minus the added sugar, and it conveniently makes use of precisely one standard-size package deal of Biscoff biscuits/cookies.
Many bakers, myself included, love cookie crumb crusts as a result of they add a pleasant crunch to pies and bars. They’re additionally worlds faster and simpler than conventional pastry pie crust!
You Solely Want 2 Elements
- Biscoff Cookies: (Effectively, clearly.) This crust is made with 1 standard-size package deal (8.8 ounces or 250g) of Biscoff biscuits/cookies, which incorporates 32 cookies.
- Butter: Melted butter binds the tiny crumbs collectively, and makes this crust style unbelievably buttery and scrumptious. You want 5 Tablespoons (71g) of butter.
The way to Make a Biscoff Pie Crust
Begin by grinding up the cookies. You should utilize a meals processor or blender for this, however for those who don’t have one, simply put them in a zip-top bag and crush them with a rolling pin. You need actually fantastic crumbs, so pulse or crush till you’ve gotten sand-like crumbs with no huge chunks.
Pour the crumbs right into a mixing bowl and stir within the melted butter. The combination will likely be thick, sandy, and coarse.
Urgent the Crust (Success Suggestions So Your Crust Stays Put!)
The ratio of elements is essential, however what issues most is the way you press the combination into your pan. The method you employ could make or (fairly actually) break an excellent crumb crust:
- Don’t be nervous that it’s crumbly: The combination inevitably feels too crumbly as you begin urgent it into the pan, however while you begin making use of stress, it’s going to stick collectively.
- Use your fingers first: Press the underside and across the sides with medium-firm stress till the crumbs aren’t transferring round anymore—you don’t need any free crumbs. You should utilize a small flat-bottomed measuring cup to assist clean out the floor.
- Don’t pack too tightly: The crust must be compact, so it doesn’t crumble aside, however not so tight that it bakes into a tough, dense crust. You actually simply need to pack it till the form has set and it’s not crumbly.
- Maintain it rounded if making a pie: This sounds a bit odd, however you don’t desire a proper angle on the backside edges the place the perimeters and the underside meet. As an alternative, you need it slightly bit rounded so it stays related while you slice into it—so the aspect crust doesn’t instantly separate from the underside crust. Slide a spoon across the inside the crust the place the perimeters and backside meet, to get that rounded form. I do that after I make graham cracker crust, too.
I like to make use of my thumb on one hand and 4 fingers on my different hand to go across the prime and sides.
FAQ: What Measurement Pan Does This Match?
You may press this Biscoff crumb crust into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or sq. pan. It’s not sufficient for a 9×13-inch pan. If you happen to’re making a 9×13-inch dessert, I like to recommend you 1.5x the recipe.
FAQ: Do I Must Bake This Biscoff Cookie Pie Crust?
Sometimes, sure. After shaping into your pan, this crust must be baked, and the period of time actually is dependent upon the recipe you’re utilizing, and whether or not it’s a baked or a no-bake filling. Test the pie or cheesecake recipe you’re utilizing for crust baking and cooling directions.
I often pre-bake this Biscoff crust for 10 minutes at 350°F (177°C) earlier than including a filling. If you happen to’re making a no-bake pie/dessert: cool the crust earlier than filling it, until the no-bake pie recipe you’re utilizing instructs in any other case.
You would additionally make this Biscoff pie crust with the identical quantities of gingersnaps or vanilla wafers. For a straightforward Oreo crust, see my Oreo crust information. For a traditional graham cracker crust, see my publish on find out how to make an ideal graham cracker crust.
Strive This Biscoff Crust With:
Lots of the recipes linked above name for a graham cracker or Oreo cookie crust. You’d simply substitute the crust in every recipe with at present’s Biscoff crust, and comply with the identical baking directions.
Biscoff Pie Crust
Prep Time: 5 minutes
Prepare dinner Time: 10 minutes
Complete Time: quarter-hour
Yield: 1 9-inch pie crust
Class: Pie
Technique: Baking
Delicacies: American
Description
Use this recipe and my shaping strategies detailed within the directions to make an ideal Biscoff cookie crumb pie crust.
Directions
- Use a meals processor or blender to grind the Biscoff cookies into fantastic crumbs. You can even place them in a zip-top bag and crush them into fantastic crumbs with a rolling pin and a few arm muscle. You'll have about 2 cups crumbs.
- In a medium bowl, stir the Biscoff crumbs and melted butter collectively till mixed. The combination will likely be thick, coarse, and sandy. Attempt to smash/break up any giant chunks.
- Pour the combination into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or sq. pan. With medium stress utilizing your hand, pat the crumbs down into the underside and up the perimeters to make a compact crust. Don't pack down with heavy drive as a result of that makes the crust too laborious. Merely pat down till the combination is not crumby/crumbly. Tip: You should utilize a small flat-bottomed measuring cup to assist press down the underside crust and clean out the floor, however don't pack down too laborious. If making a pie, run a spoon across the backside “nook” the place the sting and backside meet to assist make a rounded crust—this helps stop the crust from falling aside while you minimize slices.
- For a baked dessert, pre-bake this crust per your filling recipe’s instructions. I often pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust utterly earlier than utilizing, until your filling’s recipe instructs in any other case.
Notes
- Make-Forward & Freezing Directions: It’s freezer pleasant! Freeze the ready crust in your pan for as much as 3 months. Thaw earlier than utilizing in your recipe. For shorter storage, hold the ready crust within the fridge for as much as 3 days earlier than utilizing in your recipe.
- Particular Instruments (affiliate hyperlinks): Meals Processor | Glass Mixing Bowl
- What Measurement Pan Does This Crust Match? Use an 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or sq. pan for this recipe. It’s not sufficient for a 9×13-inch pan. If you happen to’re making a 9×13-inch dessert, I like to recommend 1.5x the recipe.
Key phrases: biscoff pie crust