No-Bake Strawberry and Speculoos Pie

Crush the speculoos biscuits into fine crumbs using a food processor or by placing them in a freezer bag and crushing them with a rolling pin.
Add the melted butter to the crumbs and mix well until the mixture resembles wet sand.
Form the Crust:

Press the crumb mixture firmly into the base of a tart mold or pie dish, ensuring an even layer. Use the back of a spoon to smooth it out.
Refrigerate the crust for about 30 minutes to firm up.
Make the Mascarpone Filling:

In a bowl, whisk together mascarpone, icing sugar, lemon zest, and vanilla extract until smooth and creamy.
Assemble the Pie:

Spread the mascarpone mixture evenly over the chilled speculoos crust.
Add the Strawberries:

Arrange the washed and rinsed strawberries on top of the mascarpone layer, decorating the pie to your liking.
Chill and Serve:

Refrigerate the pie for at least 2 hours before serving, allowing the flavors to meld and the pie to firm up.
Enjoy!

Serve chilled and enjoy the delightful combination of flavors and textures!
Serving and Storage Tips: