Sweet-and-Salty Pretzel and Waffle Cone Piecrust

Finely ground pretzels and crushed waffle cones combine to make a versatile pie crust that's a perfect match for any no-bake pie filling.

Sweet-and-Salty Pretzel and Waffle Cone Piecrust
Photo: Photo: James Ransom / Food Stylist Chelsea Zimmer
Active Time:
10 mins
Total Time:
55 mins
Yield:
1 (9-inch) piecrust

If you love a classic graham cracker crumb pie crust, this equally versatile version is a must-try. Finely ground pretzels add a malty and salty flavor while crushed waffle cones give the crust a caramelized sweetness. This sandy and sturdy crust holds up well to all no-bake pie fillings, such as our no-bake Apple Flambé Pie, or and the silky custard filling of our Black Sesame Pumpkin Pie. Waffle cones are available at most grocery stores or can be purchased from your local ice cream shop. To make this piecrust gluten free, look for gluten-free pretzels and cones.

Ingredients

  • 2 cups miniature pretzel twists

  • 6 (5 1/2-inch) waffle cones (about 4 ounces), broken into large pieces

  • ¼ cup light brown sugar

  • ½ cup unsalted butter (4 ounces), melted

  • Cooking spray

Directions

  1. Preheat oven to 350°F. Process pretzels, waffle cones, and brown sugar in a food processor until finely ground and well combined, about 20 seconds. Add butter; pulse until mixture resembles wet sand, 6 to 8 pulses.

  2. Press mixture evenly into bottom and up sides of a lightly greased (with cooking spray) 9-inch pie plate. Bake in preheated oven until golden brown and crisp, 8 to 12 minutes. Transfer to a wire rack; let cool completely, about 30 minutes.

Make Ahead

Crust can be made up to 2 days in advance and stored, covered, at room temperature.

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