Pretzel and Peanut Pie Crust
Yield 1 pie shell
Pretzel pie crusts have become quite popular in recent years, since bakers have discovered how well the crunch and saltiness work with sweet, creamy pies like this Black Bottom Peanut Butter Cream Pie. It's a cinch to make, too.
- 4 cups (7 ounces) small salted pretzels
- 1/2 cup roasted, salted peanuts
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup packed light brown sugar
- Preheat the oven to 350°.
- Put the pretzels in a food processor and grind them, using long pulses, until finely ground. It's fine if there's a smattering of slightly coarse pieces, but not too many; if the mixture is too course it won't press together as easily in the pan.
- Without washing the processor, add the peanuts and grind them finely. Mix with the pretzel crumbs.
- Combine the butter and brown sugar in small saucepan. Melt the butter, stirring occasionally. Using a rubber spatula, scrape the mixture over the crumbs. Mix well. Spread the mixture loosely around the bottom and up the sides of a buttered 9 1/2-inch pie pan, regular or deep dish. Press the mixture firmly into the pan.
- Bake on the middle oven rack for 8 to 10 minutes, just long enough to set the crust. It can darken a shade, but it shouldn't really brown. Transfer to a rack to cool.
Recipe by The Pie Academy at https://thepieacademy.com/black-bottom-peanut-butter-cream-pie/