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.
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. 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
