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Rich vanilla custard baked in a pretzel pie crust, topped with a layer of caramelized sugar that has been torched until it forms a crunchy shell.
Prep Time: 1 Hour 35 Minutes
Cool/Setting Time: 6 Hours
Total Time: 7 Hours 35 Minutes
Serves: 8
What you need
1
9" Keebler® Ready Crust® Pretzel Pie Crust
Crème brûlée custard (see prep instructions below)
6
large eggs
1
cup granulated sugar
1
tsp vanilla bean paste (Madagascar bourbon)
¼
tsp kosher salt
2
cups heavy cream
¼
cup sugar
Let's get making
1.
Preheat oven to 300°F.
2.
Prepare crème brûlée custard:
-
In a mixing bowl, vigorously whisk eggs, sugar, vanilla, and salt until light and fluffy, with a canary yellow hue, and all granulated sugar is dissolved.
-
While stirring, slowly incorporate cream until all is added and blended.
-
Strain the mixture through a fine mesh sieve into a pourable pitcher; reserve for use.
3.
Place custard slowly into Keebler® Ready Crust® Pretzel Pie Crust until just under the lip. Using aluminum foil, make a domed “tent” over the top of the pie, being sure that the foil does not touch the filling.
4.
Place in oven and bake for 50-60 minutes, until cooked but still jiggly.
5.
Let cool for 20 minutes.
6.
Refrigerate for 4-6 hours, or overnight, until cold and set.
7.
Sprinkle sugar evenly in a layer over the pie.
8.
Using a culinary torch, brûlée the sugar on the pie into an even, brown caramel layer.
9.
Allow the sugar to cool and harden before cutting pie.
Pretzel Pie Crust
