The right way to Make a Biscoff Pie Crust

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 use this Biscoff crust recipe for bar desserts, pies, cheesecakes, and extra.

Should you’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 fully 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 bundle 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 simpler than conventional pastry pie crust!

You Solely Want 2 Components

1. Biscoff Cookies: (Effectively, clearly.) This crust is made with 1 standard-size bundle (8.8 ounces or 250g) of Biscoff biscuits/cookies, which incorporates 32 cookies.
2. 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 right way to Make a Biscoff Pie Crust

Begin by grinding up the cookies. You should use a meals processor or blender for this, however if you happen to don’t have one, simply put them in a zip-top bag and crush them with a rolling pin. You need actually tremendous crumbs, so pulse or crush till you have got sand-like crumbs with no huge chunks.

Pour the crumbs right into a mixing bowl and stir within the melted butter. The combination will probably be thick, sandy, and coarse.

Urgent the Crust (Success Ideas So You’re Crust Stays Put!)

The ratio of substances is vital, however what issues most is the way you press the combination into your pan. The method you employ could make or (actually) break a terrific crumb crust:

1. Don’t be nervous that it’s crumbly: The combination inevitably feels too crumbly as you begin urgent it into the pan, however whenever you begin making use of strain, it can stick collectively.
2. Use your arms first: Press the underside and across the sides with medium-firm strain till the crumbs aren’t shifting round anymore—you don’t need any free crumbs. You should use a small flat-bottomed measuring cup to assist clean out the floor, simply don’t pack it down too arduous.
3. 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 wish to pack it till the form has set and it’s not crumbly.
4. Hold 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 edges and the underside meet. As a substitute, you need it slightly bit rounded so it stays related whenever you slice into it—so the facet crust doesn’t instantly separate from the underside crust. Slide a spoon across the inside the crust the place the edges and backside meet, to get that rounded form. I do that once 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 possibly can press this Biscoff pie 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. Should you’re making a 9×13-inch dessert, I like to recommend 1.5x the recipe.

FAQ: Do I Should Bake This Biscoff Cookie Pie Crust?

Usually, sure. After shaping into your pan, this crust must be baked, and the period of time actually will depend on 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 normally pre-bake this Biscoff crust for 10 minutes at 350°F (177°C) earlier than including a filling. Should you’re making a no-bake pie/dessert: cool the crust earlier than filling it, until the no-bake pie recipe you might be utilizing instructs in any other case.

You possibly can 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 basic graham cracker, see my publish on learn 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’ll simply exchange the crust in every recipe with right now’s Biscoff crust, and observe the identical baking directions.

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