There’s nothing like the combination of sweet and salty. That’s what you get when you make this gluten free pretzel pie crust. Fill it with something sweet such as chocolate ganache or equally sweet and salty such as salted caramel or sweetened peanut butter filling (of course adding chocolate ganache as well!)
This one of a kind gluten free pretzel pie crust recipe is special. Number one, it contains two-thirds of the butter most recipes call for. What does that do? It makes it crunchier. However, I provide you with the amount of butter to use for a softer crust. Number two, it calls for both white and brown sugar. Why? If you’ve ever had a chewy cookie using both sugars, you’ll under why. It’s all about texture and flavor.
Check out how crunchy this recipe using the least amount of butter. I filled this one with peanut butter and chocolate fillings. Keep scrolling down to get the crust recipe. Join now to get the Gluten Free Peanut Butter (or Caramel) Tart Recipe.
Snyder’s of Hanover Pretzel Ingredients:
Cornstarch, potato starch, tapioca starch, palm oil, dextrose, cellulose gum, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, mono-calcium phosphate), salt, citric acid, yeast, soy lecithin, soda. Contains Soy.
Gluten Free Pretzel Pie Crust
Ingredients
- 6 ounces gluten free pretzels crushed (a little over 2 cups) (3/4 package Snyder’s of Hanover)
- 8 – 12 tablespoons 4 – 6 ounces or 1 – 1-1/2 sticks unsalted butter*, (or dairy-free margarine) melted, plus more for dish/pan
- 1-1/2 tablespoons brown sugar packed
- 1-1/2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
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Crush the pretzels, if not already done.** Transfer to a bowl; set aside.
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Preheat the oven to 350ºF.
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In a small heat-proof bowl, melt the butter and stir in the sugars until much of it breaks down. Stir in the vanilla and add it to the bowl of crushed pretzels. Stir until thoroughly combined.
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Butter a 10-inch tart pan. (I just take a cold tablespoon of butter and rub it all over the tart pan. You’ll only use about half or less.)
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Place the pretzel mixture in the tart pan and press down using a silicone spatula until the mixture slightly goes up the sides of the dish/pan.
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Bake on the center shelf of your oven for 10 minutes.
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Remove from the oven and allow to cool on a wire rack, while it remains in the pan/dish. Then fill with your desired no-bake filling(s). Garnish with additional crushed pretzels.
Tips
*Make it super crunchy by using only 8 tablespoons butter as in shown in the video or add up to 12 tablespoons to make it chewy easy to cut.
**I tried using a marble rolling pin with the pretzels inside the bag, but the pretzels just into the bag and make a mess. So, I opted to use my small food processor on chop. You can grind them until they are crumbs if you want the crust to turn out more like a graham cracker crust, which stays together when cutting a piece of pie. However, leaving them chunky lets people know what they’re eating and makes for a better presentation.)