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Make a Biscoff Pie Crust


Discover ways 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.

pressed Biscoff pie crust in glass pie dish.

Should 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 Components

  1. Biscoff Cookies: (Effectively, 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.
dish of slices of butter and a package of Lotus brand Biscoff cookies.

Make a Biscoff Pie Crust

Begin by grinding up the cookies. You need to use a meals processor or blender for this, however should you don’t have one, simply put them in a zip-top bag and crush them with a rolling pin. You need actually high quality crumbs, so pulse or crush till you’ve sand-like crumbs with no huge chunks.

Pour the crumbs right into a mixing bowl and stir within the melted butter. The combination might be thick, sandy, and coarse.

Biscoff cookies in a blender and shown again as crumbs.
pouring melted butter on top of cookie crumbs in glass bowl.
red spatula mixing crumbs together and hand pressing crumbs into pie dish.

Urgent the Crust (Success Ideas So You’re Crust Stays Put!)

The ratio of elements is necessary, however what issues most is the way you press the combination into your pan. The method you employ 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 can stick collectively.
  2. Use your arms 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 need 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 desire a proper angle on the backside edges the place the perimeters and the underside meet. As an alternative, you need it a bit of 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 within the crust the place the perimeters and backside meet, to get that rounded form. I do that once 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.

hands pressing Biscoff cookie pie crust into glass pie dish.

FAQ: What Measurement Pan Does This Match?

You may 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. Should you’re making a 9×13-inch dessert, I like to recommend 1.5x the recipe.


FAQ: Do I Must Bake This Biscoff Cookie Pie Crust?

Usually, sure. After shaping into your pan, this crust ought to be baked, and the period of time actually depends upon 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. Should you’re making a no-bake pie/dessert: cool the crust earlier than filling it, except the no-bake pie recipe you might be utilizing instructs in any other case.

You possibly can additionally make this Biscoff pie crust with the identical quantities of gingersnaps or vanilla wafers. For a simple Oreo crust, see my Oreo Crust information. For a traditional graham cracker, see my submit on the best way to make an ideal graham cracker crust.

pumpkin cheesecake pie with whipped cream on top and slice being taken out.

Attempt This Biscoff Crust With:

Most of the recipes linked above name for a graham cracker or Oreo cookie crust. You’ll simply change the crust in every recipe with as we speak’s Biscoff crust, and comply with the identical baking directions.

slice of pumpkin cheesecake pie on white plate.

Print

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hands pressing Biscoff cookie pie crust into glass pie dish.

Biscoff Pie Crust


  • Creator:
    Sally


  • Prep Time:
    5 minutes


  • Cook dinner Time:
    10 minutes


  • Complete Time:
    quarter-hour


  • Yield:
    1 9-inch pie crust


  • Class:
    Pie


  • Methodology:
    Baking


  • Delicacies:
    American


Description

Use this recipe and my shaping strategies detailed within the directions to make an ideal Biscoff cookie crumb pie crust.



Directions

  1. Use a meals processor or blender to grind the Biscoff cookies into high quality crumbs. You too can place them in a zip-top bag and crush them into high quality crumbs with a rolling pin and a few arm muscle. You should have about 2 cups crumbs.
  2. In a medium bowl, stir the Biscoff crumbs and melted butter collectively till mixed. The combination might be thick, coarse, and sandy. Attempt to smash/break up any giant chunks.
  3. Pour the combination into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or sq. pan. With medium strain utilizing your hand, pat the crumbs down into the underside and up the perimeters to make a compact crust. Don’t pack down with heavy drive as a result of that makes the crust too onerous. Merely pat down till the combination is now not crumby/crumbly. Tip: You need to use a small flat-bottomed measuring cup to assist press down the underside crust and clean out the floor, however don’t pack down too onerous. If making a pie, run a spoon across the backside “nook” the place the sting and backside meet to assist make a rounded crust⁠—this helps stop the crust from falling aside while you lower slices.
  4. For a baked dessert, pre-bake this crust per your filling recipe’s instructions. I often pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust utterly earlier than utilizing, except your filling’s recipe instructs in any other case.


Notes

  1. Make Forward & Freezing Directions: It’s freezer pleasant! Freeze the ready crust in your pan for as much as 3 months. Thaw earlier than utilizing in your recipe. For shorter storage, hold the ready crust within the fridge for as much as 3 days earlier than utilizing in your recipe.
  2. Particular Instruments (affiliate hyperlinks): Meals Processor | Glass Mixing Bowl
  3. What Measurement Pan Does This Crust Match? Use an 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or sq. pan for this recipe. It’s not sufficient for a 9×13-inch pan. Should you’re making a 9×13-inch dessert, I like to recommend 1.5x the recipe.

Key phrases: biscoff pie crust



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