Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 ½ cups of finely crushed Biscoff cookies with ½ cup of melted unsalted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes until lightly golden, then set aside to cool.

Peel and chop 4-5 medium-sized fresh carrots into small chunks. Place in a pot with enough water to cover and bring to a boil. Reduce heat and simmer for about 20-30 minutes or until fork-tender. Drain and cool slightly.

In a blender, combine the cooked carrots, ⅓ cup of honey, ½ cup of sugar, 2 tablespoons of water, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until silky smooth, scraping down the sides as needed.

In a clean mixing bowl, pour the pureed carrot mixture and incorporate any remaining filling ingredients, mixing until smooth to create a rich custard-like batter.

Pour the filling into the cooled Biscoff crust, smoothing the top with a spatula. Bake in the preheated oven for around 45-55 minutes until the center is set with a slight wobble.

Once baked, let the pie cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 2 hours before serving.