Compared to the usual chocolate chip cookies, pecan cookies are a change of pace. The pecan oil adds richness and depth.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pie crust |
Ingredients
- ¾ cup margarine, softened
- 3 tablespoons brown sugar
- 2 ½ cups crushed pretzels
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together margarine, sugar, and pretzels. Press the mixture into a 9×13-inch baking pan.
- Bake in the preheated oven for 10 minutes; fill with desired pie filling.
Reviews
love it as the crust for strawberry pizza!!
Mine turned out pretty good but I think I need to bake mine a little longer than 10 minutes. the crust turned out a little soggy unless anyone has any suggestions on how to fix that? really simple and great recipe tho
I did measure out 2 1/2 cups of uncrushed pretzels, and butter amount was too much.
Great recipe ! It’s a little brown and crumble!
Loved the flavor. I have made it twice, both times using regular white granulated sugar instead of brown. My only complaint, which I’m hoping to solve next, is it was too crumbly…. Going to try more butter next time.
This crust turned out terrible for me. Soggy.
I made this for a key lime pie for my boyfriend’s birthday party, and it was a big hit. It was even good after being refrigerated with the pie for two days. I would definitely make this again. I halved the recipe for one pie.
I just made this and topped it with some dulce de leche and an apple pie filling…WOW! Thanks!!
so yum! made it with egg nog cheesecake, and was a hit. would run the pretzels through the food processor for longer next time, so it’s a fine fine powder instead of half fine, half crumb, as the pretzels seemed to go a bit soggy/stale with the cake on top, but the flavour is awesome. thanks!!
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!
I used 1 cup of margarine and 1/3 cup of brown sugar and used a springform pan. Loved it!
Awesome recipe, the blender works great to crush the pretzels.
I used this recipe with a key lime pie, the teachers I made this for LOVED it. I used melted butter in place of margarine and I found the second 9 inch crust was just a touch dry, I will use a little more butter next time. I also ground my pretzels in the food processor, made them very fine in texture. This smelled so good when it came out of the oven.
Tasty, but I didn’t personally find that 3/4 c. of butter was enough for 2 1/2 cups of crushed pretzel crumbs. Maybe I just like my crusts to be more butter-soaked though, so 4 stars!
Came out OK…. but very crumbly. I followed directions exactly and for whatever reason, it just didn’t bind well. On the upside, it was a nice compliment to a lemon meringue.
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.
Very good! Great way to use up pretzels. I used it for a fruit pizza with pineapple, blueberries & grapes & coolwhip/cream cheese mixture. I took the advice of another user who said they only cook it 6-8 minutes, but I should have gone the full 10. I just moved to Oregon and should have realized with the high altitude that it needed longer cooking time. just FYI! Thanks for sharing. Want to try it for quiche some time! p.s. i halved recipe & cooked in 8×8. worked well.
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.”
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 13×9 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!
This works very well for an unbaked cheese torte. I add a can of cherry pie filling on top of the crust(reserving some of the crust mixture for the top) then my cheese torte and top reserved pretzel mixture. The combination of salty and sweet are great.
Unexpected and delicious addition to key lime pie. Perfect when you want Salty and Sweet.