Best Pretzel Crust Recipes

PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

HONEY MUSTARD CHICKEN WITH PRETZEL CRUST

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
• Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
• Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
• Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.

FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST

Steps:

• In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
• In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
• Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.

FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST

Steps:

• Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
• Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
• Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
• Cut dessert into squares. Garnish each serving with lemon.

PRETZEL CRUST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly coat 3 baking sheets with cooking spray.
• Place warm water into a measuring cup and stir in sugar to dissolve. Stir in yeast and set aside until foamy, about 10 minutes.
• Place flour, olive oil, and salt into a large bowl and stir to combine. Mix in yeast mixture and beat with an electric mixer until smooth, about 5 minutes.
• Turn dough out onto a lightly floured surface and divide into 3 equal portions. Roll each portion into an 8-inch disc and place on the prepared baking sheets. Let rest for 10 minutes.
• Heat at least 3 inches of water in a wide, deep pot over high heat; bring to a boil. Add baking soda slowly and carefully into the water, as this will foam and rise. Reduce heat to medium, and add 1 dough disc to the pot; cook for 30 to 40 seconds. Remove disc using 2 spatulas or slotted spoons and transfer back to the baking sheet. Repeat with remaining discs. Gently blot discs with paper towels to remove any excess water. Brush lightly with butter and sprinkle with kosher salt.
• Bake crusts in the preheated oven until golden, about 10 minutes. Remove from the oven; add pizza sauce and mozzarella cheese to each crust.
• Return pizzas to the oven and bake until cheese has melted and is golden, 10 to 15 minutes.

BLUEBERRY CREAM CHEESE DESSERT WITH PRETZEL CRUST

Steps:

• Using a zip-loc bag and a rolling pin, crush pretzels. Add to a mixing bowl.
• Add sugar and melted butter, Mix. Set aside 1/2 C mixture for topping.
• Press the remaining pretzel mixture into a 13' x 9" dish.
• Using a stand mixer, beat whipped topping and cream cheese about 3 minutes.
• Add powdered sugar and vanilla.
• Spread one half of cream cheese mixture over pretzels in the dish.
• Top with the can of blueberry pie filling. Use the back of a spoon to gently spread it out.
• Top bluebarry mixture with the rest of the cream cheese mixture.
• Sprinkle with 1/2 C pretzel mixture.
• Refrigerate overnight.

CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY

Steps:

• Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
• Bake for 10 minutes or until golden. Let cool to room temperature.
• Whisk cornstarch, sugar, and salt in a medium saucepan.
• Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
• Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
• Mix until ingredients are incorporated into a smooth pudding texture.
• Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
• Let the pie chill in the fridge uncovered for at least 4 hours.
• Enjoy!

MARGARITA PIE WITH A PRETZEL CRUST!

Steps:

• Pie Crust:.
• Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.
• Filling:.
• Combine condensed milk, lime juice, alcohol and food coloring.
• Fold in whipped cream. Cool whip can be substituted.
• Pour into pie crust and freeze for 4 hours.

FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST

Steps:

• In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
• In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved.
• Stir in lime peel and lime juice. Refrigerate 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside.
• In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form.
• Fold whipped cream and crushed strawberries into gelatin mixture.
• Pour into crust.
• Refrigerate about 8 hours or until set.

MILK-CHOCOLATE TART WITH PRETZEL CRUST

Steps:

• MAKE THE CRUST: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners' sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes. Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm. Ask a question about this step. Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set. Filling: MEANWHILE, MAKE THE FILLING: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour. Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.

PRETZEL GRAHAM CRACKER PIE CRUST

Steps:

• 1. Preheat oven to 375F.
• 2. In a large bowl, mix all ingredients together.
• 3. Press into a 9" pie plate. Bake 6-7 minutes or until set. Cool and use with your favorite no-bake filling.

STRAWBERRY JELLO CHEESECAKE WITH PRETZEL CRUST

Steps:

• 1. Preheat oven to 350 degrees F. Mix together the pretzels, 4 tablespoons sugar and melted butter. Press into the bottom of a 10 inch spriingform pan. Bake for 10 minutes. Set aside to cool completely.
• 2. Beat together the cream cheese and sugar until no lumps are left. Fold in the Cool Whip. Spread over the COMPLETELY COOLED crust. Make sure you spread completely to the sides of the pan, to keep the jello layer from seeping into the crust. Refrigerate for at least 30 minutes to an hour.
• 3. Meanwhile, make the strawberry layer. Stir together the gelatin mix and boiling water in a medium sized bowl. Add the frozen frozen strawberries, and stir until they thaw and the mixture is partially set. Put the bowl in the fridge for another 15-20 minutes until thickened but not completely set.
• 4. NOTE: If your frozen strawberries are whole, this recipe works better if you slice them before adding to the jello. They should be easy to slice, even when frozen.
• 5. Spoon the Jello layer over the cream cheese layer. Refrigerate until completely chilled and the jello is fully set. This will take at least 1 hour.
• 6. Right before serving, remove the sides from the pan. If desired, you can decorate the top with whipped cream and a sprig of mint.

PRETZEL CRUST

Steps:

• Preheat oven to 350°.
• Crush pretzels in a blender.
• Add sugar and butter and Mix well.
• Press into a 9 inch pie plate.
• Bake at 350° for 8 minutes and cool.
• Add desired filling.

CHOCOLATE PIE WITH PRETZEL CRUST

Steps:

• Mix the crust ingredients together.
• Press half of the mixture into a 9-inch pie plate.
• Bake at 350°F for 8 minutes.
• For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
• Cook over boiling water until the mixture has thickened, stirring constantly.
• Cover and cook for 15 minutes.
• Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
• Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
• Cool the mixture.
• Add the vanilla extract to the chocolate and mix thoroughly.
• Pour the chocolate filling into the pretzel crust.
• Top with the remaining pretzel mixture.
• Chill before serving.

LIMEADE PIE W/ PRETZEL CRUST

Steps:

• Pre-heat oven to 375 degrees. Coat 9-inch springform pan w/ non-stick spray CRUST: Process pretzels and salt in food processor until sandy. With machine running, drizzle in butter and continue processing until mixture clings together. Press crumbs into bottom and half to three-quarters of the way up side of prepared pan. Tamp down crumbs. Bake crust until browned and set, 8-10 minutes. Remove from ove and let cool completely. FILLING: Beat cream, sugar and vanilla in a large bowl with a hand mixer on medium to stiff peaks. Whisk together concentrate and condensed sweetened milk in a separate bowl just until combined. Fold whipped cream into the concentrated mixture to combine; transfer to cooled crust. Cover pie with plastic wrap; freeze until solid, 8-24 hours. Serve with Cherry Sauce CHERRY SAUCE: Boil cherries, sugar, jelly, and water in a saucepan until cherries burst and mixture thickens slightly, about 10 minutes. Combine lime juice and cornstarch in small bowl; stir into boiling cherry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl to cool, cover with plastic wrap, and chill until ready to serve with limeade pie.

GERMAN CHOCOLATE WITH PRETZEL CRUST BARS

Steps:

• In a large bowl, combine the cake mix, pretzels, egg and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool on a wire rack., In a large bowl, beat the sugar, eggs and corn syrup until blended. Fold in coconut, chips and pecans; pour over crust. Bake for 25-35 minutes or until edges are brown and center is almost set. Cool on a wire rack. Cut into bars.

BANANA CREAM / PRETZEL CRUST PIE

Steps:

• 1. Preheat oven to 425 degree F. In a large mixing bowl ( I used my food processor )- combine flour, pretzels, salt and butter until texture is crumbly. Add water, mix well.
• 2. Dust a flat working surface with flour. Roll out crust on surface with a rolling pin until you have a nice, even crust (approximately 12 inch diameter)
• 3. Fold in half and gently place in the pie plate. (The crust is fragile but pinches together nicely if it falls apart). Flute edges, poke the bottom with a fork and bake 10-12 minutes.
• 4. Cool completely.
• 5. In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping.
• 6. Spread cream cheese mixture on top of cooled pretzel crust.
• 7. Slice bananas on top of cheese mixture.
• 8. Mix pudding and milk until thickened . Pour over bananas. Layer with another sliced banana Top with 3 cups of non dairy whipped topping
• 9. Refrigerate for 1 hour before serving. May garnish with crushed pretzels or sliced bananas. A slice to follow, once chilled! So yummy! Enjoy!

SWEET AND SALTY PRETZEL CRUST

Steps:

• 1. Crush pretzels in a food processor until they are finely crushed. (I actually like them when they are a little bigger as shown in my picture as the crunch is better).
• 2. Mix together crushed pretzels, brown sugar and butter until well combined.
• 3. Form into a 9-inch pie plate and all up the sides as well
• 4. Bake at 350* for 10-12 minutes or until lightly browned.
• 5. ***Let crust cool for and hour or until COMPLETELY cool before you fill it*** Fill with your favorite dessert recipe! I have also included Candy Bar Pie as a recipe I make with this crust often.

2 WAYS 4 PRETZEL DESSERT CRUST

Steps:

• 1. For Non-Baked Desserts or 9-inch Pies: Spray baking dish or pie pan with non stick butter. Combine pretzels and sugar in a food processor; pulse to medium fine crumbs. Add the melted and slightly cooled butter and pulse until crumbs are evenly moist. Press mixture in the bottom of baking dish or pie pan and up the sides as high as you can. Fill with your favorite dessert recipe.
• 2. For Baked Desserts or 9-inch Pies: In a food processor mix flour,and sugar.Pulse in pretzels until they are hardly noticeable in the mix. Add butter and pulse until mixture resembles coarse crumbs. Add water one tablespoon at a time and pulse until dough forms.
• 3. For Baked Pies and Dessert (cont.) Empty processor bowl onto a lightly floured surface and knead a few times. Divide into 2 discs,one a little larger than the other. Wrap the smaller in plastic wrap and chill while rolling out the larger disc and then gently place in a 9-inch pie pan. Chill. Make filling.Homemade Apple Pie is especially good baked in this crust.. If making something baked in a 9x13 dish use and roll out both pieces of dough and place in bottom of a sprayed baking dish.

SALTED PECAN BARS WITH PRETZEL CRUST

Steps:

• Preheat oven to 375. Line bottom and sides of a 8 inch square pan with aluminum foil, allowing 2-3 inches to extend over sides. Coat foil with cooking spray.
• Stir together crushed pretzels, melted butter, sugar and egg white. Press mixture on bottom of pan. Bake for 11 minutes.
• While crust is baking, combine milk and caramels in a medium saucepan. Cook over low heat, stirring occasionally for 5 minutes or until melted. Remove from heat. Stir in vanilla.
• Remove crust from oven. Pour caramel mixture over hot crust. Sprinkle with pecans and salt. Cool in pan on a wire rack 10 m inutes. Chill at least 30 minutes.
• Left mixture from pan, using foil sides as handles. Cut into 20 bars. Store in refrigerator up to 1 week. Serves 20.