Preheat your oven to 350°F (175°C). Crush the Biscoff cookies and combine with melted butter. Press into a 9-inch pie pan and bake for 10 minutes until golden.

Steam or boil the chopped carrots until fork-tender, about 20-30 minutes. Drain excess water and cool slightly.

Blend the cooked carrots, honey, sugar, vanilla, and salt until smooth and creamy.

Mix the pureed carrot mixture with any remaining filling ingredients until well incorporated.

Pour the filling into the cooled crust, smoothing the top with a spatula.

Bake at 350°F (175°C) for 45-55 minutes until set. Watch for cracks during the last few minutes.

Cool to room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.

Whip cream for topping and optionally garnish with candied carrots. Serve chilled.