Prepare the Biscoff cookie crust by crushing about 2 cups of Biscoff cookies into fine crumbs and mixing with melted butter. Press firmly into a 9-inch pie dish.

Cook the carrots until fork-tender by steaming or boiling for about 20-30 minutes. Drain and cool slightly.

Blend the cooled, cooked carrots with honey, vanilla extract, salt, and water until smooth.

Transfer the carrot puree to a mixing bowl, stir in sugar, and adjust sweetness.

Pour the prepared filling into the crust and spread evenly.

Preheat the oven to 350°F and bake for about 45-55 minutes until set.

Allow the pie to cool on a wire rack for at least an hour before serving.