The first time I made this Cinnamon Sugar Pretzel Pie, it felt like magic—the buttery pretzel crust, the velvety cinnamon-sugar filling, and that perfect balance of sweet and salty. Just imagine the crunch of salty pretzels paired with the warmth of cinnamon and sugar, all in one unforgettable bite. This pie is a total game-changer for dessert lovers, and honestly, it’s one of those recipes that’ll have your friends asking for seconds (and the recipe) every single time!
Whether you’re hosting a cozy dinner party, bringing a showstopper to a potluck, or just craving something different, this pie is everything you didn’t know you needed. It’s simple, nostalgic, and downright addictive. Plus, with a few pantry staples, you can whip it up without any stress. Let’s dive into the details so you can make this sweet and salty masterpiece yourself!
Why You’ll Love This Recipe
- Perfect Sweet & Salty Combo: The buttery pretzel crust is the ultimate partner for the cinnamon-sugar filling, creating a flavor profile that’s hard to beat.
- Easy to Make: No complicated techniques here—just straightforward steps that anyone can follow.
- Unique and Memorable: This isn’t your typical pie! It’s a conversation starter and a crowd-pleaser.
- Great for Any Occasion: Whether it’s a holiday gathering, potluck, or weekend treat, this pie fits right in.
- Customizable: Love more cinnamon? Want to drizzle caramel on top? You can make this pie your own.
- Make-Ahead Friendly: It stores beautifully, so you can prep it in advance and still wow everyone.
What really sets this pie apart is the crust. We’re swapping the traditional pie crust for crushed pretzels, which gives it a crunchy, salty base that complements the sweetness of the filling perfectly. It’s the kind of dessert that makes you close your eyes and savor every bite.
What Ingredients You Will Need
This Cinnamon Sugar Pretzel Pie uses simple, everyday ingredients, but the result is truly magical. Here’s what you’ll need:
- Pretzels: About 2 cups, crushed (the salty, crunchy kind work best).
- Unsalted Butter: Melted, for binding the crust and adding richness.
- Granulated Sugar: You’ll need this for both the crust and the filling.
- Brown Sugar: Adds a deep, caramel-like sweetness to the filling.
- Ground Cinnamon: The star spice that gives this pie its cozy, warm flavor.
- Heavy Cream: For the creamy texture in the cinnamon-sugar filling.
- Vanilla Extract: A little goes a long way to enhance the flavor.
- Eggs: To set the filling and give it structure.
If you want to get creative, you can add a drizzle of caramel or a sprinkle of flaky sea salt on top when serving. Trust me, the extra touch is worth it!
Equipment Needed
You don’t need any fancy tools to make this pie, but here’s what you’ll need:
- Pie Dish: A standard 9-inch pie dish works perfectly.
- Food Processor: For crushing the pretzels (or use a resealable bag and rolling pin for a more hands-on approach).
- Mixing Bowls: At least two—one for the crust and one for the filling.
- Whisk: To mix the filling until smooth.
- Spatula: For spreading the crust and filling evenly.
If you don’t have a food processor, no worries! Crushing pretzels by hand is oddly satisfying, and it works just as well.
How to Make Cinnamon Sugar Pretzel Pie
- Prepare the Crust: Preheat your oven to 350°F (175°C). Crush the pretzels into fine crumbs using a food processor or by sealing them in a bag and smashing them with a rolling pin. In a mixing bowl, combine the crushed pretzels, melted butter, and 2 tablespoons of granulated sugar. Press the mixture evenly into the bottom and up the sides of your pie dish. Bake for 8-10 minutes, then let it cool completely.
- Make the Filling: In a medium bowl, whisk together the brown sugar, ½ cup granulated sugar, ground cinnamon, and a pinch of salt. Add the eggs, heavy cream, and vanilla extract, whisking until smooth and well combined.
- Assemble the Pie: Pour the filling into the cooled pretzel crust, spreading it out evenly.
- Bake: Bake the pie at 350°F (175°C) for 40-45 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature.
- Chill and Serve: Refrigerate the pie for at least 2 hours before serving. This helps the flavors meld together and makes slicing easier. Serve with whipped cream, caramel drizzle, or enjoy it as is!
Cooking Tips & Techniques
- Don’t Overbake: The filling should still have a slight jiggle when you take it out of the oven. Overbaking can lead to a dry texture.
- Use Fresh Ingredients: Fresh eggs and high-quality cinnamon make a world of difference in flavor.
- Crust Troubleshooting: If the crust feels too crumbly, add an extra tablespoon of melted butter to help it bind.
- Make It Ahead: This pie tastes even better the next day as the flavors have time to meld together.
Pro tip: If you’re a fan of texture, sprinkle a few whole pretzels on top of the pie before serving for added crunch and visual appeal!
Variations & Adaptations
- Gluten-Free Option: Use gluten-free pretzels to make the crust.
- Caramel Pretzel Pie: Drizzle caramel sauce over the filling before baking for an extra layer of sweetness.
- Chocolate Twist: Sprinkle mini chocolate chips over the crust before adding the filling for a sweet surprise.
- Seasonal Spin: Add a pinch of nutmeg or cloves to the filling for a holiday vibe.
I once added a handful of chopped pecans to the crust mixture, and it added a nutty depth that was absolutely amazing. Don’t be afraid to experiment!
Serving & Storage Suggestions
This pie is best served slightly chilled or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for ultimate indulgence. A drizzle of caramel or a sprinkle of flaky sea salt also takes it to the next level.
Leftovers (if there are any!) can be stored in the refrigerator for up to 5 days. Cover the pie tightly with plastic wrap or aluminum foil to keep it fresh. To freeze, wrap individual slices in plastic wrap and store them in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutritional Information & Benefits
While this pie is definitely a treat, it’s all about balance. The pretzels provide a touch of fiber and protein, while the cinnamon has anti-inflammatory properties. A single slice (1/8 of the pie) is approximately 320 calories, with 15g of fat, 40g of carbohydrates, and 4g of protein.
If you’re watching your sugar intake, consider using a sugar substitute like erythritol or monk fruit in the filling—it still tastes incredible!
Conclusion
There’s something truly special about this Cinnamon Sugar Pretzel Pie. It’s not just a dessert; it’s a conversation piece, a comfort food, and a little slice of heaven all wrapped into one. Whether you’re a fan of sweet, salty, or somewhere in between, this pie hits all the right notes.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on social media with your creations. Trust me, this is one recipe you’ll want to make again and again. Happy baking!
FAQs
Can I use store-bought pie crust instead of pretzels?
You can, but the salty pretzel crust is what makes this pie so unique. If you’re short on time, a graham cracker crust could work as an alternative.
How do I know when the filling is done?
The filling should be set but still have a slight jiggle in the center. It will firm up as it cools.
Can I make this pie dairy-free?
Yes! Use a dairy-free butter substitute for the crust and swap the heavy cream with coconut cream in the filling.
What’s the best way to crush pretzels?
A food processor is quickest, but you can also place the pretzels in a resealable bag and crush them with a rolling pin for a more hands-on approach.
Can I freeze this pie?
Absolutely! Wrap individual slices in plastic wrap and store them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
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