Prep time: 20 minutes
Cook time: 15 minutes
Serves: 8

Ingredients:

  • 4 cups salted pretzels
  • 2 Tb. maple syrup
  • 8 Tb. butter, melted
  • 12 oz. cream cheese
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 2 tsp. vanilla extract
  • Topping(s) of choice

Directions:

  • 1

    Preheat the oven to 350°F. Grease a standard pie pan and set aside.

  • 2

    In a food processor or blender, mix together the pretzels, butter and maple syrup, pulsing until the pretzels are fine crumbs.

  • 3

    Press the crust mixture into the prepared pie pan. Bake for 8 minutes or until golden. Let cool.

  • 4

    In a mixing bowl, beat the cream cheese and powdered sugar on high speed for 2 minutes or until the mixture is smooth and creamy.

  • 5

    Slowly add in the heavy cream, about 1/4 cup at a time until incorporated.

  • 6

    Add in the vanilla and whip on high speed until light and fluffy, about 1 to 2 minutes. If using a puree topping, swirl 2 tablespoons into the cream filling.

  • 7

    Spoon the filling into the pretzel crust. Cover and chill for at least 3 hours or up to 4 days.

  • 8

    To serve, spoon or drizzle on topping(s) of choice. Slice and serve immediately.

Our favorite topping options

  • Swirl 2 tablespoons of pumpkin puree into the cream filling. After chilling the pie, top it with more pumpkin puree and a few white chocolate chips.
  • Swirl 2 tablespoons of strawberry jam into the cream filling. After chilling the pie, top it with fresh strawberries and lemon zest.
  • Swirl 2 tablespoons of peanut butter into the cream filling. After chilling the pie, top it with chopped peanut butter cups.
  • Swirl 2 tablespoons of chocolate sauce into the cream filling. After chilling the pie, top it with fresh mint leaves and chocolate chips.