Easy methods 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 need to use this Biscoff crust recipe for bar desserts, pies, cheesecakes, and extra.

In case 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 Substances

1. Biscoff Cookies: (Properly, 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.

Easy methods to Make a Biscoff Pie Crust

Begin by grinding up the cookies. You need to use 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 tremendous crumbs, so pulse or crush till you might have sand-like crumbs with no massive 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 Suggestions So You’re Crust Stays Put!)

The ratio of elements is vital, however what issues most is the way you press the combination into your pan. The approach you utilize 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 while you begin making use of strain, it should stick collectively.
2. Use your fingers 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 need to use a small flat-bottomed measuring cup to assist clean out the floor, simply don’t pack it down too onerous.
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 now not crumbly.
4. Preserve it rounded if making a pie: This sounds a bit odd, however you don’t need a proper angle on the backside edges the place the edges and the underside meet. As an alternative, you need it just a little bit rounded so it stays related while 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 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 high and sides.

FAQ: What Measurement Pan Does This Match?

You’ll be able to 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. In case you’re making a 9×13-inch dessert, I like to recommend 1.5x the recipe.

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

Usually, sure. After shaping into your pan, this crust must be baked, and the period of time actually relies on the recipe you’re utilizing, and whether or not it’s a baked or a no-bake filling. Verify 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. In case you’re making a no-bake pie/dessert: cool the crust earlier than filling it, except the no-bake pie recipe you’re utilizing instructs in any other case.

You 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 traditional graham cracker, see my publish on 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 substitute the crust in every recipe with at present’s Biscoff crust, and observe the identical baking directions.

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