Pretzel Pie Crust Food

PRETZEL PIE CRUST RECIPE

Steps:

• Preheat the oven to 350ºF. See note about an alternative to blind baking.
• In a bowl mix together the crust ingredients.
• Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and stamp it down.
• Bake in the preheated oven for 8 minutes, until lightly golden and fragrant.
• Baked pretzel crust can be refrigerated and covered for about 3 days, or frozen up to 3 months.

PRETZEL CRUST

Steps:

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

STRAWBERRY PRETZEL PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
• In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
• Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

EASY PEANUT BUTTER & PRETZEL PIE

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

CHOCOLATE PIE WITH PRETZEL CRUST

Steps:

• Mix the crust ingredients together.
• Press half of the mixture into a 9-inch pie plate.
• Bake at 350°F for 8 minutes.
• For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
• Cook over boiling water until the mixture has thickened, stirring constantly.
• Cover and cook for 15 minutes.
• Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
• Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
• Cool the mixture.
• Add the vanilla extract to the chocolate and mix thoroughly.
• Pour the chocolate filling into the pretzel crust.
• Top with the remaining pretzel mixture.
• Chill before serving.

PRETZEL CRUST

Steps:

• Preheat oven to 350°.
• Crush pretzels in a blender.
• Add sugar and butter and Mix well.
• Press into a 9 inch pie plate.
• Bake at 350° for 8 minutes and cool.
• Add desired filling.