Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed Biscoff cookies with melted butter and press into a pie dish. Bake for 10-12 minutes until golden, then let cool.

Peel and chop about 3 cups of carrots. Steam or boil until fork-tender, about 20-30 minutes. Drain and cool slightly.

In a blender, combine cooled carrots, ½ cup honey, ½ cup sugar, 1 teaspoon vanilla extract, and a pinch of salt. Blend until smooth.

Transfer the carrot mixture to a bowl. Mix in any additional ingredients if desired.

Pour the filling into the cooled crust, spreading evenly without overflowing.

Bake the pie in the oven for 45-55 minutes until set in the center.

Cool the pie at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours before serving.

Slice and serve, optionally garnishing with whipped cream or candied carrots.