Preheat your oven to 350°F (175°C). In a mixing bowl, combine crumbled biscoff cookies with melted butter until well-mixed. Press this mixture into the bottom and up the sides of a pie dish.

Bake the crust for 10-12 minutes until slightly golden. Remove and let cool.

Cook the carrots in a saucepan covered with water on a boil, then simmer for 15-20 minutes until fork-tender. Drain and let cool before pureeing.

In a blender, combine cooked carrots with honey, sugar, vanilla extract, and salt. Blend until smooth.

Transfer carrot mixture to a bowl and mix until fully combined.

Pour filling into the crust, smoothing the top and leaving a slight margin.

Bake for 45-55 minutes until the filling is set. Cool for an hour, then refrigerate for at least 2 hours before serving.