Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set it aside.
Place the stale pretzels in a food processor or a resealable plastic bag. If using a bag, seal it tightly and use a rolling pin or a heavy object to crush the pretzels into fine crumbs. Alternatively, you can crush them by hand, but a food processor or blender provides a more uniform texture.
2 cups pretzel crumbs
In a medium mixing bowl, combine the pretzel crumbs, melted butter, and brown sugar. Stir until the mixture is well combined and the pretzel crumbs are evenly coated with the butter and sugar. You can adjust the amount of brown sugar to your taste; if you prefer it sweeter, you can add a bit more.
2 tbsp brown sugar, 1/2 cup melted butter
Transfer the pretzel mixture into a pie dish, tart pan, or a round baking dish. Use the back of a spoon or your fingers to press the mixture firmly and evenly onto the bottom and up the sides of the dish, forming the crust. Make sure it's compacted well to hold its shape.
Place the crust in the preheated oven and bake for about 8-10 minutes or until it's slightly golden and set. Keep a close eye on it to prevent over-baking.
Cinnamon Pie Filling
In a large mixing bowl, beat the softened cream cheese with an electric whisk until it becomes smooth and creamy. You can soften the cream cheese by taking it out of the refrigerator 1 hour before you make the filling or by gently warming it carefully in a microwave in short bursts.
8 oz cream cheese
Add the brown sugar, ground cinnamon, flour, salt, and eggs to the cream cheese and thoroughly combine everything into a smooth batter.
3/4 cup brown sugar, 2 eggs, 2 tbsp all-purpose flour, 3 tbsp ground cinnamon, 1/8 tsp salt
Gently fold in the cinnamon and vanilla extracts.
2 tsp cinnamon extract, 1 tsp vanilla extract
Pour the cinnamon pie filling into the prepared pretzel crust, spreading it evenly.
Place the pie dish in the preheated oven and bake for approximately 20 minutes. The edges of the pie should be set, but the center can still have a slight jiggle when gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack. As it cools, it will continue to set. Enjoy at room temperature or chilled with whipped cream.
Video
Notes
Crush pretzels finely: For a smoother texture and easy-to-cut crust, ensure the pretzels are crushed into fine crumbs.Pre-bake the crust: This brief baking step helps set the crust, preventing it from becoming too soggy once the filling is added. Bake the crust until it's lightly golden and firm to the touch.Balance the flavor: When making the cinnamon filling, balance the amount of ground cinnamon and extracts. If you prefer a more intense cinnamon flavor, you can adjust the amount of ground cinnamon or add a touch more cinnamon extract for a robust taste.