This foolproof pretzel pecan crust is simple as can be and requires only a 10 minute bake time. It is delicious with a tart citrus filling or a chocolate cream filling. To play up on the malty flavor profile, I used brown butter and dark brown sugar.
Ingredients
- PRETZELS: I prefer to use mini pretzels but you can use any size or type. You ultimately need 1.5 cups of coarse pretzel crumbs.
- BROWN BUTTER: The rich caramel notes of brown butter are a wonderful complement to the malty flavor the pretzels.
- DARK BROWN SUGAR: Dark brown sugar has almost double the molasses as light brown sugar, which deepens the flavor. Light brown sugar can be substituted if you don’t have dark brown sugar on hand.
- PECANS: I recommend roasted, unsalted nuts. Or you can toast raw pecans in a 350 degree oven for about 5-8 minutes.
Step-by-Step Instructions
1. PREP FILLING COMPONENTS
- Melt butter in a saucepan on medium heat. Keep the butter on the stove and stir gently until you see the edges start to brown. When you start to smell a rich caramel smell, it is almost done. The final result should be light brown with some little brown flecks in it. Set aside.
- Combine pretzels and pecans into a food processor. Pulse until the consistency is fine crumbles vs. pure powder. Mix in the salt and place the mixture in a large bowl.
2. MOISTEN AND MIX CRUST
- Slowly add brown butter to the crumbs.
- Using a fork, mix the crumbs and butter together. The crumbs should look like wet sand. To test and make sure you have the right consistency, use the back of spoon to push down on a section of the crumbs. They should press down tightly. If you mixture is still too crumbly to stick together, you made need another TBSP of butter.
- Once you have the right consistency, pour crumbs into a tart or pie pan.
- Use a small glass or measuring cup to push the crumbs together on the bottom and the sides of the pan.
- Bake tart in a 350 degree oven for 10 minutes. Cool completely before adding filling.
This crust is delicious with and provides a lovely textural contrast to chocolate cream pie or tangy fruit curds with fresh whipped cream and berries. Try it with this creamy, tangy Lemon Chiffon Tart – such a great contrast of sweet and salty.
Easy Pretzel Pecan Brown Butter Pie Crust
- Total Time: 25 minutes
- Yield: 9 inch pie crust 1x
Description
While it might be simple and fast to make, this Easy Pretzel Pecan Brown Butter Pie Crust packs a deep and complex flavor profile and a wonderful crunchy texture that complements cream and curd pies.Â
Ingredients
Scale
- 1.5 cups of pretzel crumbs
- 1/4 cup crushed unsalted pecans
- 10 TBSP of unsalted brown butter
- 1/4 cup of dark brown sugar
- 1/4 tsp of Kosher salt
Instructions
- Preheat over to 350 degrees.
- Place 10 TBSP of unsalted butter in a saucepan. Melt it and then let it sit on a medium low heat until it starts to brown around the edges and smell rich and caramel-like. It should take about 10 minutes. Be careful not to burn it. Set aside to cool.
- Using a food processor, pulse mini pretzels until the pieces are quite small but still have a bit of shape. It shouldn’t be all dust. This will add some texture and crunch. Place in a large bowl and set aside.
- Now add unsalted pecans to the food processor and pulse until they are very small but not powder. Place in large bowl with pretzel crumbs.
- Add salt to this pretzel and nut mixture.
- Using a fork gradually add the brown butter to the crust until it is damp and looks like wet sand. If you want to test to ensure you have the right consistency, pushing down on some of the saturated crumbs with the back of a spoon. If it presses down tightly, you’ve added enough butter. If it is crumbly and doesn’t stick together well, you may need to add a little more melted butter.
- Pour the crumbs into a pie plate or tart pan and press them into the bottom and sides of the pan. I like to use a small glass to press the crust in tightly.
- Bake for 10 minutes and cool completely before adding your filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
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