Chocolate Pretzel Pie
A mesmerizing combination of salty and sweet.
- 5 cups pretzel crushed
- 8 tbsp butter melted
- 1/3 cup brown sugar
Chocolate Pie Filling
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 1/4 tspn salt
- 4 egg yolks
- 3 cups milk
- 7 oz bittersweet chocolate chopped
- 2 tspn vanilla extract
- 2 tbsp butter
- 2 tbsp lemon juice
Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
Bake for 10 minutes or until golden. Let cool to room temperature.
Whisk cornstarch, sugar, and salt in a medium saucepan.
Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
Mix until ingredients are incorporated into a smooth pudding texture.
Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
Let the pie chill in the fridge uncovered for at least 4 hours.