Pecan and Biscoff Cookie Crust

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READY IN: 24mins
Recipe by PinkLeaf

A nutty and flavorful alternative to traditional graham cracker crusts. Great for pumpkin pie.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
  3. Combine pecans and cookies in blender or food processor. Blend into crumb consistency.
  4. Add cinnamon, brown sugar, granulated sugar and salt to mixture. Blend.
  5. Combine butter and vanilla extract. Add to mixture and blend.
  6. Once all ingredients are thoroughly mixed, transfer mixture to prepared pie plate.
  7. Cover mixture with plastic food wrap. Use the bottom of another pie plate, a bowl, or hands to flatten the mixture into and up the side the the pie plate. Remove plastic wrap.
  8. Use a spoon or spatula to create a clean edge along the side of the crust.
  9. Bake the crust in preheated oven for 9-12 minutes. Monitor carefully to prevent scorching.
  10. When tiny bubbles appear on the crust, remove from the oven and allow to cool.
  11. If using crust for baking a pie, slightly underbake the crust. It will continue to brown with additional baking.

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