Biscoff Cookie Pie Crust Recipe
This biscoff cookie butter pie crust adds the flavor of spiced speculoos cookies to your favorite pies and cheesecakes. It’s the perfect pie crust to use anywhere you would normally use a graham cracker crust.
Servings: 8 people
Calories: 171kcal
Ingredients
Biscoff Cookie Pie Crust
- 6 tablespoons butter melted
- 1½ cups Biscoff cookie crumbs
- 1/4 cup sugar
Instructions
- In a food processor, grate or pulse Biscoff cookies until they turn into fine crumbs. Transfer to a large mixing bowl and combine with the melted butter and sugar. Mix well.
- Press the mixture firmly into a 9" pie plate or springform pan using a small flat cup or your hands.
- Place in the freezer for about 30-60 minutes while you're making the filling. Enjoy!
Notes
To bake pie crust instead, preheat your oven to 350 degrees F and bake for 8-10 minutes. Allow to cool completely before adding the filling.
Storing instructions: wrap well and store at room temperature for up to 3 days, in the fridge for up to 3 days, or in the freezer for up to 2 months.
Nutrition
Calories: 171kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 262IU | Calcium: 16mg | Iron: 1mg