This speculoos cookie crust is the perfect way to add a little spice to your pies and no bake desserts.
It’s the BEST combination of just a few ingredients: sweet and spicy speculoos cookies (used to make the iconic cookie butter), sugar and butter.
Table of Contents
- Speculoos Cookie Pie Crust
- Ingredients and Substitutions
- How to Make
- Tips
- Serving Suggestions
- Frequently Asked Questions
- How to Store
- More Cookie Butter
- Speculoos Cookie Crust
- Explore More
Skip the traditional graham cracker crust and elevate your dessert with this simple Speculoos Cookie Crust!
Speculoos cookies are a traditional spiced biscuit-style cookie that are thin and crispy. They are filled with fragrant spices like ginger, cinnamon, cloves, and nutmeg.
These traditional cookies are very popular in areas like the Netherlands and Germany. Some people also refer to them as Biscoff cookies! They are buttery, fragrant and oh-so-delicious!
Speculoos Cookie Pie Crust
When you grind those speculoos cookies up, magic happens. It turns them into an incredible ingredient that I’ve folded into Cookie Butter Cake, Cookie Butter Ice Cream, Speculoos Cookie Butter Bar and now, a no bake Cookie Butter Cheesecake!
That’s where this incredible Speculoos Cookie Crust comes in. It’s perfect for pies of all kinds! The options are endless! It’s also a great base for ice cream pies!
Why You’ll Love It
- Easy – This no bake crust is quick and easy to make.
- Customizable – It requires just a few ingredients and a few minutes hands on time.
- Foolproof – It’s a foolproof recipe that will make you feel like Martha.
Ingredients and Substitutions
- Speculoos Cookies – I find these at Trader Joe’s! They are often found under the brand name Lotus Biscoff.
- Butter – I prefer using salted butter for this recipe, but you can also use unsalted.
- Sugar – A blend of brown sugar and white sugar sweetens this crust to perfection.
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- Crush – In a food processor, crush cookies until smooth.
- Combine – Add butter and sugars and combine in processor.
- Fill – Press into a greased pie crust.
- Refrigerate – Refrigerate 10+ minutes before filling with your favorite pie or ice cream.
Tips
- Make Without a Food Processor – If you don’t have a food processor, you can make this pie crust by hand. Place the cookies in a bag and use a mallet or rolling pin to break them up, then combine ingredients and press into greased pie dish and refrigerate.
- Grease Pie Dish – This will prevent your crust (and pie) from sticking and allow for easy removal. This is my favorite baking spray.
Baking Conversion Guide
Print this Measurement Conversion Chart for easy reference when halving or doubling a recipe.
Serving Suggestions
- Peanut Butter Pie
- Cookie Butter Cheesecake Pie
- Pumpkin Cheesecake
- No Bake Cheesecake
- French Silk Pie
Frequently Asked Questions
What is the flavor of speculoos?
Speculoos have a hint of spice, with cinnamon, nutmeg, ginger and cloves on their ingredient list.
Are speculoos the same as Biscoff?
Biscoff is a brand name version of speculoos cookies, created by Lotus. Speculoos are a crunchy little spiced Belgian cookie with a long-loved tradition.
How to Store
- Room Temperature – Store at room temperature up to five days covered.
- Refrigerate – Refrigerate covered up to one week.
- Freeze – Freeze covered and inserted into a freezer bag to prevent odors from seeping in up to three months.
More Cookie Butter
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5 from 2 votes
Speculoos Cookie Crust
By Julie Blanner
This speculoos cookie crust is the perfect way to add a little spice to your pies and no bake desserts. It's the BEST combination of just a few ingredients: the spiced gingerbread style Speculoos cookies used to make cookie butter, sugar and butter.
Prep: 10 minutes mins
Total: 10 minutes mins
Servings: 8
PinRatePrint
Ingredients
- 10 ounces speculoos cookies crushed
- 6 tablespoons butter melted, (salted or unsalted)
- 1 tablespoon brown sugar packed
- 2 tablespoons white sugar
Instructions
In a food processor or bag with a mallet, crush speculoos cookies until smooth.
Add butter and sugars to combine in food processor or thoroughly combine in a medium mixing bowl.
Press into a greased pie dish.
Refrigerate 10+ minutes. Fill with your favorite pie filling or ice cream.
Tips
Substitutions
- Cookies – You can substitute sugar cookies or shortbread cookies if you prefer.
- Butter – Salted or unsalted butter.
- Sugar – Use all white or all brown sugar if a substitute it needed.
Tips
- Make Without a Food Processor – If you don’t have a food processor, you can make this pie crust by hand. Place the cookies in a bag and use a mallet or rolling pin to break them up, then combine ingredients and press into greased pie dish and refrigerate.
- Grease Pie Dish – This will prevent your crust (and pie) from sticking and allow for easy removal. This is my favorite baking spray.
To Store
- Room Temperature – Store at room temperature up to five days covered.
- Refrigerate – Refrigerate covered up to one week.
- Freeze – Freeze covered and inserted into a freezer bag to prevent odors from seeping in up to three months.
Calories: 270kcal | Carbohydrates: 27g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 261mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 293IU | Calcium: 15mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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