Pretzel Pie Crust
This crispy, salty pretzel pie crust is the perfect addition to sweet desserts like cheesecakes, cream pies and caramel.
Servings: 8
Calories: 157 kcal
Ingredients
- 5 ounces (142 g) Gluten Free Pretzels about 4 cups of whole pretzels
- ¼ Cup (50 g) Sugar
- 6 Tablespoons (85 g) Vegan Butter melted
Instructions
- Add the pretzels to a food processor and pulse until they are mostly crumbs. Alternatively, you can place them in a freezer ziploc bag and smash them with a rolling pin. You want the pretzels to be mostly crumbs with a few small pieces. Too many large bits will cause the crust to fall apart.5 ounces (142 g) Gluten Free Pretzels
- Add the pretzel crumbs, sugar and melted butter to a large bowl. Stir well to combine.¼ Cup (50 g) Sugar, 6 Tablespoons (85 g) Vegan Butter
- The pretzel mixture should resemble wet sand, but the mix will vary based on pretzel brand. If it's too dry, add 1 tablespoon melted butter at a time to get the desired consistency. If it's too wet, add a little more pretzel crumbs.
- Transfer the pretzel mixture to a pie plate or spring form pan. Press it into an even layer using a flat bottomed cup.
- Preheat the oven to 350 °F (177 °C). Bake the crust for 10 minutes and cool completely before adding the filling. Alternatively, you can freeze the crust for 30 minutes in place of baking. A frozen crust will work fine for a no bake dessert, but it will be a little more crumbly than the baked version.
Notes
SUBSTITUTIONS:
- Not gluten free - use regular pretzels in the same measure. Any shape of pretzel will work fine, other than the really thick ones.
- Not dairy free - use unsalted butter in place of the vegan butter.