Hey Y’all.
Back in the olden days – pre-Covid– when I planned airfare, I would always choose a Delta flight solely for the Biscoff Cookies. Crazy right. *shrugs* There’s just something magical about that trifecta of warm spices, the luxurious butter taste and the satisfying crunch. It’s just a great cookie that makes an even better pie crust base.
Disclaimer
You might start making all of your cheesecakes with the Biscoff Cookie Crust and it won’t be wrong.
Ingredients
- Biscoff Cookies
- Granulated sugar
- Salt
- Melted butter
Equipment
A food processor.
You can crush cookies to smithereens in less than 30 seconds. And since you will need to wash the food processor, you can go ahead and make the whole thing in the food processor. It will save you a bowl or two.
I have had this Cuisinart food processor for almost a decade and now it seems it’s discontinued. Sad Face. Any of the Cuisinart 14-cup food processors are a worthwhile investment because you can do so many things: make pie dough, shred the cheese for Thanksgiving Mac & Cheese. Make all sorts of pie crusts, scones (like these Maple Bacon Scones) and biscuits.
If you don’t have a food processor, don’t worry. All you need is a gallon ziploc bag, a rolling pin and some pent up frustration.
Tips:
It’s so tempting to make a very thick cookie crust, because more Bisoff is better right? Well sometimes more is more and in the case of the Biscoff cookie crust — a very thick crust will make it hard to cut the pie.
Pop the crust in the fridge while you preheat the oven to help it firm up before baking.
Recipes Ideas for Biscoff Pie Crusts
You can swap a Biscoff cookie crust with basically any recipe that calls for a graham cracker crust. I especially love Biscoff paired with cheesecake. It’s an all around win.
- Bourbon Pecan Cheesecake
- Lemon Blueberry No Bake Cheesecake
- White Chocolate Cheesecake
Recipe
Biscoff Cookie Pie Crust
- Total Time: 20 minutes
- Yield: 1 9-inch pie crust
Description
Biscoff Cookies make an easy and delicious base for your favorite no-bake pies and cheesecakes.
Ingredients
1 ½ cups biscoff cookie crumbs (about 30 cookies)
2 tablespoons granulated sugar
Pinch Kosher salt
4 tablespoons (½ stick) unsalted butter, melted
Instructions
Instructions with a Food Processor
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Fit a food processor with the “S-shape” blade. Add the cookies and process until the Biscoff cookie crumbs are fine.
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Add in the remaining ingredients and process for a few seconds until combined.
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Press the cookie mixture into a 9-inch pie pan.
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Chill the cookie crust in the freezer while the oven preheats to 350ºF.
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Bake for 6-9 minutes.
-
Cool completely before using.
Instructions without Food Processor
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Put the Biscoff cookies in a gallon sized Ziploc bag and seal tightly. Crush the cookies with a rolling pin until the crumbs are pretty fine.
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Pour the Biscoff cookie crumbs into a medium sized bowl. Stir in the rest of the ingredients.
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Press the cookie mixture into a 9-inch pie pan.
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Chill the cookie crust in the freezer while the oven preheats to 350ºF.
-
Bake for 6-9 minutes.
-
Cool completely before using.
- Prep Time: 10
- Cook Time: 10 minutes
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