2 cups Gluten Free Original Pretzel Crisps® Minis crumbs (from about two 5-ounce bags)
1/2 cup butter, melted
8 egg yolks
2 cups heavy cream
1/2 cup sugar
1/2 vanilla bean, scraped


  1. In mixer, lightly whisk 8 egg yolks. Add heavy cream, sugar and vanilla beans. Whisk on medium to incorporate air. Pour into pie crust.
  2. 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.
  3. Sprinkle sugar on top of custard and torch as an option.