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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 Minutes
Serves: 10
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)
Let's get making
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
