Caramel + pretzels + sea salt = the makings of a dream summer dessert. Start with an easy, no-bake crust of crushed pretzels, butter and sugar. Fill pie with a smooth cream cheese and caramel filling, then let it set in the fridge. Drizzle with additional caramel, a pinch of sea salt and dig in!
Photo credit: Julie Gransee from Lovely Little Kitchen.
| 1 cup coarsely crushed pretzel |
| 1/2 cup (1 stick) butter, melted |
| 1/3 cup sugar |
| 2 packages (8 ounces each) cream cheese, softened |
| 1/2 cup caramel dessert topping |
| 1 tablespoon mccormick® pure vanilla extract |
| 1/4 cup heavy cream |
Yield: Serves: 8
For the Crust, mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside.
For the Filling, beat cream cheese, caramel topping and vanilla in large bowl with electric mixer on medium speed until smooth. Gradually beat in heavy cream just until blended. Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
Refrigerate 3 hours or until set. Drizzle with additional caramel topping. Sprinkle with sea salt, if desired. Store leftover pie in refrigerator.
Source: mccormick.com
