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.
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.
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.
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.
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.