Chocolate Covered Pretzel Pie
This decadent chocolate pie is nestled in a crushed pretzel crust and topped with fresh whipped cream. The rich chocolate custard filling pairs perfectly with the salty pretzels for a Chocolate Covered Pretzel Pie dessert.
Click HERE to save recipe to Pinterest!
I have to be honest…….I’ve never been a big fan of pudding pies. Banana cream, yes! My mom and grandma made the best! but other than that, I much prefer a juicy warm fruit pie with vanilla ice cream melting over the top.
But a few weeks ago, when traveling I was flipping thru a magazine and spotted a pie recipe that really caught my attention. Maybe it was the name, Chocolate Covered Pretzel Pie, but this didn’t seem like any ordinary boring pudding pie and I knew it was something I
wanted needed to make!
This is not your ordinary chocolate pie. This chocolate pie that starts with a pretzel crumb crust lined with chocolate ganache, filled with a smooth and creamy chocolate custard and finished with fresh whipped cream.
So, last weekend I channeled my inner 50’s domestic goddess and Kari Russell, as Jenna, in Waitress. The girl from the deep south who works as a waitress and spends her days dreaming up and making all sorts of unique pies! I tied on my ruffly apron and stirred my chocolate ganache. The only thing missing was the vintage stove in a pastel-tinted kitchen!
What Kind Of Chocolate Should I Use?
The dark chocolate pudding filling is smooth and creamy, and pairs perfectly with the pretzel crust. I used Ghirardelli chocolate and must say that you should use the best quality chocolate you can afford when making a chocolate custard pie. It can and does makes a difference.
What Chocolate I used:
More Pie Recipes You May Like
Like This Chocolate Covered Pretzel Pie Recipe? Pin It!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, home tips, creative ideas and ask questions and see what’s new with TidyMom! If you’d like to check it out, you can request to join HERE. Be sure to follow me on Instagram and tag #tidymom so I can see all the wonderful TidyMom recipes YOU make and tips YOU use!
Sign up to receive an email in your inbox for each new recipe:
- 4 ounces (3 cups) broken pretzel sticks
- 3/4 cup light brown sugar, divided and lightly packed
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa
- Pinch of salt
- 2 1/2 cups whole milk (I used 2%)
- 4 egg yolks
- 3 ounces bittersweet chocolate, chopped
- 4 ounces semi sweet chocolate, chopped
- 1-1/4 cups + 2 tablespoons heavy whipping cream, divided
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners sugar
- Heat oven to 350 degrees F. In a food processor combine pretzels, 1/4 cup brown sugar, and butter; blend until mixture resembles fine crumbs. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake crust until fragrant and just turning golden, 10 to 15 minutes; cool.
- In a medium saucepan whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt, and milk. Place over medium heat and stir until sugar is just dissolved, about 2 minutes. Whisk in egg yolks. Cook, stirring constantly, until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custard cools.
- While custard cools, make a chocolate ganache to cover pie crust. Place chopped semi sweet chocolate in medium bowl. Heat 1/4 cup + 2 tablespoons of heavy whipping cream in microwave about 30-40 seconds (just until boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using rubber spatula to help spread chocolate up the sides and over entire bottom of crust. Place in refrigerator or freezer until set.
- Pour custard into cooled crust with hardened ganache and press plastic wrap directly onto surface. Chill until firm, 4 hours or up to a day.
- Whip cream and confectioners’ sugar until soft peaks form, spread over pie and garnish with extra pretzels and chocolate shavings.
Recipe adapted from Ladies Home Journal.