There are so many reasons to love this pretzel pie crust. First, it’s delicious: lightly sweet, slightly salty, pretzel-y, buttery, crunchy, nutty, toasty and so on. Second, it’s easy to make, relying mainly on two simple techniques: pushing the button on your food processor, and smushing the resulting stuff into the pie pan. Third, it’s distinct. Why blend into the crowd on the dessert table when you could stand out? Nothing tastes quite like pretzel. Fourth, it’s versatile. As demonstrated by mall food chains built entirely around pretzels, pretzel tastes good with a lot of different things. The pretzel pendulum swings easily between sweet and savory. From sweet potato to key lime to chocolate, a pretzel pie crust provides a welcome foundation.
Finally, you don’t even have to eat it with pie. Just because the pretzels are ground up doesn’t mean they can no longer be snacked upon. Next time you’re snowed in by yourself on a winter weekend, bake a pretzel pie crust, let it cool, break it up, and snack on it. Put the crumbs on your yogurt or your ice cream sundae. Top flat chunks of the crust with squares of dark chocolate, or peanut butter, or both. Definitely both. Make open-face s’mores. Put spoonfuls of the crumbs straight into your mouth. You’ll be glad you did.
If you can manage to share this pie crust with other people, doing so is guaranteed to show them that you care. They might even imagine that you really tied yourself up in knots putting that extra special twist into your contribution (get it?). Share this recipe with them, so that they too can see that, ironically, this pretzel pie crust is really quite straightforward.
- 150g (about 1 ½ cups) unsalted pretzels
- Heaping ¼ cup pecan pieces
- ¼ cup granulated sugar
- 1 teaspoon molasses
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
Preheat oven to 350 F.
Put the pretzels into the bowl of a food processor and pulse until roughly chopped into pea-sized chunks.
To a medium mixing bowl add the pretzel chunks, pecans, sugar and salt, and mix to combine. Put the mixture into the food processor, add the molasses and melted butter, and pulse until the concoction resembles wet sand. If the dough seems too dry, add an additional tablespoon of melted butter or oil and pulse a few more times.
Transfer the sandy dough to a 9-inch pie plate and press the mixture firmly into the plate to form an even crust about ¼ inch thick.
Bake for 12-15 minutes until firm and lightly browned. Cool before adding your desired filling.