Biscoff Cookie Pie Crust

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

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