Please note that the ingredients in this recipe may not be gluten free or non-GMO. Please review the recipe carefully to determine your personal preference.
1/2 cup butter, melted
2 cups Gluten Free Salted Caramel Pretzel Crisps Minis® crumbs (from about two 5-ounce bags)
8 egg yolks
2 cups heavy cream
1/2 cup sugar
1/2 vanilla bean, scraped
Process Pretzel Crisps® into crumbs. Pour melted butter over. Butter a pie dish, then press crumbs into dish to cover sides. Place in refrigerator.
In mixer, lightly whisk 8 egg yolks. Add heavy cream, sugar and vanilla beans. Whisk on medium to incorporate air. Pour into pie crust.
Bake at 350 degrees for about an hour. (If top skin is browning too quickly, use a spoon to skim it off the top and continue to bake.) Pie is finished when center appears to be set, and only jiggles slightly. Remove and cool, then place in refrigerator to cool completely.
Sprinkle sugar on top of custard and torch as an option.