Rating: 4.36 stars
33 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

Adds a salty and crunchy element to any pie. Makes a 9x13 inch pie crust, but recipe may be modified for use with a 9 inch pie dish.

Recipe Summary test

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
24
Yield:
1 - 9x13 inch pie crust
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Nutrition Facts

90 calories; protein 0.9g; carbohydrates 8.7g; fat 5.9g; sodium 216.6mg. Full Nutrition
Advertisement

Reviews (30)

Most helpful positive review

Rating: 5 stars
03/09/2004
this recipe is awesome! i substituted 3/4 c. all natural applesauce instead of the butter for an even healthier version! otherwise the saltiness is to die for- Read More
(45)

Most helpful critical review

Rating: 3 stars
01/03/2011
I followed the recipe exactly but found the crust to be a little dry and salty. It definitely has potential though. Next time I might try reduced sodium pretzels and a bit more butter. It was a great compliment to chocolate cream pie--nice contrast of sweet and salty! Read More
(3)
33 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/08/2004
this recipe is awesome! i substituted 3/4 c. all natural applesauce instead of the butter for an even healthier version! otherwise the saltiness is to die for- Read More
(45)
Rating: 4 stars
05/14/2008
I have used a version of this crust for years. Regular granulated sugar works fine instead of brown sugar. Try a filling of 2 qts softened vanilla ice cream (lowfat is fine)mixed with a 12-oz can lemonade or limeade, slightly thawed. I used the Kitchen-Aid paddle attachment to mix them so they're real smooth. Pour filling into cooled 13x9 pretzel crust, then freeze until firm. Sprinkle a slight handful of toasted pretzel crust mixture over the top just before serving for a nice garnish and extra crunch. Most refreshing pie in the WORLD. We can't get enough of it in the summertime! Read More
(37)
Rating: 5 stars
12/24/2003
This is a great crust!! Like the reviewer before me, it works great with Strawberry pie (sweet but a touch of salt). However, if you bake in the 9x13 baking dish, it gets difficult to transfer to a pie pan...therefore, just fill the pie plans you wish to use with it and bake. Also, I don't bake for the full 10 minutes...only 6-8 minutes, which doesn't sound like much of a difference but 10 minutes (for me anyways) always results in a too tough pie crust. Baking a few minutes less makes the finished pie easier to cut and serve. Read More
(35)
Advertisement
Rating: 5 stars
12/24/2003
Really really good - but make sure to crush up the pretzels COMPLETELY because I had some chunks that made pressing it into the pie plate a little difficult. Thanks for the recipe! Read More
(14)
Rating: 5 stars
12/24/2003
I used half the amount of sugar for the crust and filled with my strawberry pie recipe. Very good. Read More
(13)
Rating: 5 stars
04/02/2004
Good with key lime. Love this.:-) Read More
(12)
Advertisement
Rating: 5 stars
07/04/2008
Thank you for this wonderful recipe. I always have soooo many pretzels left over from those huge Costco bags this is a great use for them! "Waste not want not." Read More
(9)
Rating: 5 stars
04/01/2003
I used this crust for a quiche last week and it was excellent. It did not get soggy like pasty often does with quiche. Read More
(9)
Rating: 5 stars
05/18/2009
This is a fabulous substitution for a graham cracker crust. I have recently started using honey wheat pretzels because they are lower in sodium. Very nice salty sweet taste without the salt overpowering like regular pretezels can do sometimes. Read More
(8)
Rating: 3 stars
01/03/2011
I followed the recipe exactly but found the crust to be a little dry and salty. It definitely has potential though. Next time I might try reduced sodium pretzels and a bit more butter. It was a great compliment to chocolate cream pie--nice contrast of sweet and salty! Read More
(3)