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1
Preheat oven to 350 degrees. Make the Crust: In a small bowl, combine the pretzels, sugar and flour. Pour the melted butter over top and mix until combined. Press the mixture evenly into a 9 inch pie pan to form the crust. Bake for 10 minutes or until crust has turned golden brown.
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2
Make the Filling: Melt 4 tablespoons of butter and approximately half of the brown sugar in a saucepan. Stir until combined.
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3
In a small bowl, combine the remaining brown sugar, flour, cornstarch and salt. Whisk this mixture into the saucepan mixture.
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4
Slowly add the heavy cream, whisking as you go. Turn heat to medium and bring the mixture to a bubble, stirring constantly. Once you begin to see bubbles form, turn the heat to low and cook for an addition 2 minutes. Remove from heat.
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5
In a small bowl, temper the egg yolks by mixing in approximately 1/2 cup of the hot filling. Whisk constantly to prevent your eggs from curdling. Add the hot yolk mixture back to the pot, again, whisking constantly.
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6
Return the saucepan to the stove and cook the custard over medium, whisking constantly, just until it starts to boil. Reduce heat to low and cook for an additional minute.
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7
Stir in vanilla and remaining butter until smooth. Taste and add additional salt if you'd like.
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8
Pour the filling into the completed crust. Chill for at least 4 hours, or until completely set.
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9
Whip up an additional 1 cup of heavy whipping cream for serving or decoration!
