Pretzel Crust

This pretzel pie crust recipe proves that pie crust can be easy not stressful! With only 3 ingredients, it's sweet, salty and perfect for desserts from no-bake pies to cheesecake.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Equipment

1 10-inch pie dish

Ingredients

Pretzel Crust

4 cups (145 grams) mini pretzels
½ cup (113 grams) unsalted butter , melted
3 Tablespoons (40 grams) granulated sugar

Instructions

Prep. Preheat the oven to 375°F.
Crush pretzels and combine. In a food processor or blender, pulse 4 cups mini pretzels until finely ground (you should have about 1 1/4 cups ground pretzels). Pulse in 1/2 cup melted butter and 3 Tablespoons sugar until combined.
Press into pie dish. Press evenly into 10-inch pie dish. If you are using a smaller 9-inch pie pan, discard about 1/4 cup pretzel mixture.
Bake. Bake 10 minutes or until firm. Let cool completely. You can refrigerate once dish is cool to the touch to speed up the process.
Add pie filling. Spread desired filling on top of the cooled crust.

Notes

Make-ahead: This pie can be made 3 days in advance. Store tightly covered with plastic wrap.

Fillings: We love this pretzel crust for our key lime pie, no bake cheese cake and banana cream pie. It's also delicious filled with pudding or custards.

Nutrition