For the Crust

1. Put the Biscoff cookies into a blender and blend until you have a fine crumb.
2. Add sugar and stir to combine.
3. Add butter and mix until fully combined.
4. Press unto the bottom and sides of an 8” pie dish, press until firm and set aside.

For the Custard

1. In a medium saucepan whisk sugar, cornstarch, salt.
2. Add egg yolks one at a time, then milk and whisk to combine until no lumps are seen.
3. Turn on stovetop to medium-low heat and continuously stir until mixture begins to boil.
4. Allow to boil for 1 minute while continuing to whisk.
5. Remove from heat and stir in butter and vanilla.
6. Pour over prepared crust and allow to cool for at least 2 hours until completely chilled.  I like to make this the night before I plan to serve it to allow it to set.