Crispy pretzel pie crust baked with a chocolate-chip cookie filling, drizzled with salted caramel sauce and topped with miniature pretzels and flaky sea salt.
- Prep Time: 1 Hour, 10 Minutes
- Cool Setting Time: 2 Hours
- Total Time: 3 Hours, 10 MinutesServes: 10
Salted Caramel Cookie Pie
What You Need
- 1 9" Keebler® Ready Crust® Pretzel Pie Crust
- 15 oz. prepared chocolate chip cookie dough
- 12 whole mini twist pretzels
- 3 Tbsp salted caramel sauce
- 1 tsp coarse sea salt
- 3 scoops vanilla ice cream (optional)
How To Make It
- 1. Preheat oven to 350°F.
- 2. Form cookie dough into shape that fits evenly inside the base of the pie crust.
- 3. In Keebler® Ready Crust® Pretzel Pie Crust, place disc of cookie dough, and gently press to meet the sides of the pie without breaking crust.
- 4. Fit as many mini twist pretzels in a single layer as possible across the top of the cookie dough, pressing gently into dough to ensure the pretzels stick.
- 5. Bake pie for 40-45 minutes.
- 6. Remove from oven and allow to cool slightly.
- 7. Drizzle with salted caramel sauce and sprinkle with coarse salt.
- 8. Serve as is, or with vanilla ice cream for an extra-special treat.
Pretzel Pie Crust
