Description
If you love graham cracker crusts, this Biscoff Cookie pie crust is even better! Buttery with notes of caramel and a hint of warm spice, it’s perfect for all your cheesecake recipes and no-bake desserts.
Ingredients
Scale
- one 8.8 ounce package Biscoff Lotus Cookies (250g)
- 5 tablespoons unsalted butter, melted (70g) (sub salted butter)
Instructions
- Crush the cookies. If using a food processor or Vitamix (dry container), process the cookies until the mixture resembles coarse sand. *Alternatively, if using a plastic freezer bag and a rolling pin, place the cookies into the bag, seal, and pound the cookies to crush them.
- Melt the butter and combine the cookies. In a medium bowl, add crushed cookies and melted butter and stir to combine using a fork.
- Press the cookie crust into the baking pan or dessert dish. Place cookie mixture into a prepared springform cake pan (or into another glass or tin baking dish). Distribute the crumbs evenly across the bottom of the pan and up the sides approximately 1 to 2 inches (2.5-5cm) if the recipe calls for it. Press the mixture down using the back of your hand or a glass jar to make it compact. *If using a springform pan or tart pan, I recommend lining it first with parchment paper before adding the cookie crust. Alternatively, if you’re using a pie plate, 9×13 baking pan, 8×8 pan, etc. there’s no need to line it first with parchment.
- Bake the cookie crust. If the dessert recipe requires baking the crust before filling it, then place the prepared crust into a preheated 325°F/162°C oven and bake for approximately 5 to 7 minutes and cool completely before adding the filling. If the recipe does not require baking the prepared crust, simply fill it with the desired filling and proceed with the recipe instructions.
Notes
- If using a freezer bag to crush the cookies, I find it helpful to double bag the freezer bags in case one of them tears while you’re pounding it to crush cookies.
- Make mini no-bake dessert cups or trifles using this recipe, without needing to bake the crust before filling and serving.
- This cookie crust may also be used for a larger 10-inch (25cm) pie or cake if the recipe does not require crust going up and around the sides of the dessert.
- Meal prep and make ahead Biscoff pie crust 1 to 2 days in advance. No matter if you’re baking the pie crust to set it, or not, simply allow it to cool completely, cover it with sustainable cling film, and store it in a cool spot at room temperature for up to 2 days. You may also freeze the baked crust in an airtight container for up to 1 month, or refrigerate it for up to 3 days. Just be sure to make sure you store any odorous ingredients like onions etc. in glass jars to prevent the crust from taking on any bad smells in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Pies + Cobblers + Crostate
- Method: Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1/8 slice
- Calories: 215g
- Sugar: 12g
- Fat: 13.45g
- Carbohydrates: 24g
- Protein: 1.6g
