Reviewed: Oct. 19, 2011

I just made this and topped it with some dulce de leche and an apple pie filling...WOW! Thanks!!

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Reviewer:

irina

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Cooking Level: Expert

Living In: Queens, New York, USA

Reviewed: Jan. 1, 2011

so yum! made it with egg nog cheesecake, and was a hit. would run the pretzels through the food processor for longer next time, so it's a fine fine powder instead of half fine, half crumb, as the pretzels seemed to go a bit soggy/stale with the cake on top, but the flavour is awesome. thanks!!

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Reviewer:

CHERIEMICHELS

Cooking Level: Expert

Living In: Niagara Falls, Ontario, Canada

Reviewed: Dec. 31, 2010

I followed the recipe exactly but found the crust to be a little dry and salty. It definitely has potential though. Next time I might try reduced sodium pretzels and a bit more butter. It was a great compliment to chocolate cream pie--nice contrast of sweet and salty!

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Reviewer:

SmileyRug

Cooking Level: Intermediate

Reviewed: Jul. 9, 2010

I used 1 cup of margarine and 1/3 cup of brown sugar and used a springform pan. Loved it!

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Reviewer:

mssyann8

Cooking Level: Intermediate

Reviewed: Jun. 27, 2010

Awesome recipe, the blender works great to crush the pretzels.

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Reviewer:

Tonya

Reviewed: May 18, 2010

I used this recipe with a key lime pie, the teachers I made this for LOVED it. I used melted butter in place of margarine and I found the second 9 inch crust was just a touch dry, I will use a little more butter next time. I also ground my pretzels in the food processor, made them very fine in texture. This smelled so good when it came out of the oven.

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Reviewer:

sugarbean

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

Reviewed: Nov. 20, 2009

Tasty, but I didn't personally find that 3/4 c. of butter was enough for 2 1/2 cups of crushed pretzel crumbs. Maybe I just like my crusts to be more butter-soaked though, so 4 stars!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 23, 2009

Came out OK.... but very crumbly. I followed directions exactly and for whatever reason, it just didn't bind well. On the upside, it was a nice compliment to a lemon meringue.

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Reviewer:

KissTheChefette

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

Reviewed: May 18, 2009

This is a fabulous substitution for a graham cracker crust. I have recently started using honey wheat pretzels because they are lower in sodium. Very nice salty sweet taste without the salt overpowering like regular pretezels can do sometimes.

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Reviewer:

AnotherSAHM

Cooking Level: Expert

Reviewed: Feb. 22, 2009

Very good! Great way to use up pretzels. I used it for a fruit pizza with pineapple, blueberries & grapes & coolwhip/cream cheese mixture. I took the advice of another user who said they only cook it 6-8 minutes, but I should have gone the full 10. I just moved to Oregon and should have realized with the high altitude that it needed longer cooking time. just FYI! Thanks for sharing. Want to try it for quiche some time! p.s. i halved recipe & cooked in 8x8. worked well.

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