Mini-Pretzel Crust

2/15/2025

Pretzels are the bomb! AND, you can make a pie or cheesecake crust with them, no-bake or baked. You can even use gluten-free pretzels. You Must - use mini pretzels. They are easier to crush into crumbs.
The saltiness of pretzels can really add some zing to pies. But, be sure to use unsalted butter, as the pretzels are salty.
Pretzel crumb crust can be made for a no-bake crust or a baked one.

For a no-bake crust, make sure to freeze it for about 20 minutes before filling. Baking makes it hold together a bit better and adds a nutty flavor. Again, let it cool completely before filling.
Some ideas for using: no-bake chocolate pies, pecan pies, cheesecakes - especially chocolate or peanut butter ones.

Ingredients for a 9-inch pie pan or a 9 to 10-inch springform pan for cheesecakes:
1 & 1/2 cups mini-pretzel crumbs - made from about 4 cups of mini pretzels
1/2 cup unsalted butter
a bit more butter for greasing your pie plate
1/4 cup brown sugar
Instructions:

Make crumbs from the pretzels: In a food processor or in a sealed ziplock bag with a rolling pin.
Melt the butter on the stovetop or microwave - do not scorch it!
Put in a mixing bowl: pretzel crumbs, sugar, and melted butter. Stir all together.
For a pie: With clean hands, press the crumb crust into the pie pan - on the bottom and up the sides. With your thumb or a spoon, round out where the sides and the bottom of the pan meet. This helps in cutting.
If making a cheesecake, simply press on the bottom only of the springform pan.

For a No-Bake Version: Freeze your crumb crust for about 20 minutes, then add your filling.
(I like the baked version best!)
For the Baked Version:

Preheat your oven to 350 degrees.
Follow Steps 1-5 above.

6. Bake at 350 degrees in preheated over for 8 - 10 minutes. (Usually 8, if you are going to add a filling that will be baked.) Do not over bake or burn.
7. Cool at least 30 - 60 minutes before filling. Follow directions for your recipe.