Easy Pretzel Pecan Brown Butter Pie Crust
This Easy Pretzel Pecan Brown Butter Pie Crust Recipe is a foolproof, crowd-pleasing crust that comes together in just 10 minutes. But don’t let its simplicity fool you — it’s rich, buttery, and packed with nutty, malty flavor from brown butter, dark brown sugar, and crunchy pecans. Perfect for tart citrus fillings, like lemon chiffon, or decadent chocolate cream pies, this crust adds a sweet-salty twist that elevates any dessert.
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. Remove from heat. Add in in the dark brown sugar and stir until it dissolves. 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 and sugar mixture to the crumbs.
- Using a fork, mix the crumbs and butter mixture 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.
Perfect Filling Ideas for this Crust
This Easy Pretzel Pecan Brown Butter Pie Crust is wonderfully versatile, offering a sweet-salty crunch that pairs beautifully with a wide variety of fillings. Here are some of our favorites:
- Lemon Chiffon or Other Citrus Tarts: The tangy brightness of lemon, lime, or orange curds contrasts perfectly with the rich, nutty crust. Try topping with fresh whipped cream for an extra indulgent touch.
- Chocolate Cream Pies: A silky chocolate custard or mousse filling balances the salty crunch of the pretzel pecans for a dessert that’s both decadent and texturally satisfying.
- Fruit and Custard Combinations: Fresh berries, stone fruits, or even tropical fruits like passionfruit or mango paired with pastry cream, mascarpone, or whipped cream make a colorful and elegant presentation.
- Nutty or Caramel Desserts: Salted caramel, praline, or peanut butter fillings harmonize beautifully with the brown butter and pecan flavor in the crust.
- Ice Cream or Frozen Pies: Use the crust as a base for frozen desserts — it holds up well and adds a crunchy, flavorful layer to creamy ice cream pies.
Whether you’re aiming for something bright and tart, rich and chocolatey, or creamy and fruity, this crust elevates almost any dessert into something extraordinary. For a classic favorite, try it with this recipe for creamy, tangy Lemon Chiffon Tart — the sweet-salty contrast is irresistible.
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Easy Pretzel Pecan Brown Butter Pie Crust
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 inch pie crust
- Category: Desserts
Ingredients
- 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. Turn off the heat and add the dark brown sugar. Stir until it is dissolved. Set butter and sugar 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/sugar mixture 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.
suds
You include brown sugar in the ingredients but don’t mention in the steps where to add it?
Julia…. my apologies for this omission. THANK YOU for alerting me to it. I have updated the step by step instructions and the recipe card to include the addition of the dark brown sugar to the melted butter. So sorry for the confusion.