Serve this luscious and creamy pie to your guests and you will see how delicious is this pie due to their reactions. The combination of the pretzel and the chocolate makes this special, which is why everyone will just fall in love with this.The first time I ever tasted this was during one of my best friend’s “Experiment Days” in the kitchen. Our friend over at Tidy Mom has this to say about this recipe:
“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. It can/does makes a difference.”
What she does is, she picks a random recipe online and makes it (her kitchen is full of everything that it’s like a grocery store). I wouldn’t mind eating this again and again and again!
Ingredients
4 ounces (3 cups) Great Value broken pretzel sticks
3/4 cup Domino light brown sugar, divided and lightly packed
1/2 cup (1 stick) Kerrygold unsalted butter, melted
1/4 cup Argo cornstarch
3 tablespoons Hershey’s unsweetened cocoa
Pinch of Morton salt
2 1/2 cups Borden whole milk (I used 2%)
4 egg yolks (Eggland’s eggs)
3 ounces Ghirardelli’s bittersweet chocolate, chopped
4 ounces Ghirardelli’s semi-sweet chocolate, chopped
1-1/4 cups + 2 tablespoons Borden heavy whipping cream, divided
1 teaspoon McCormick vanilla extract
2 tablespoons Domino confectioners sugar
Instructions:
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.
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Quick Tip: Serve with a cup of coffee or tea.
Thanks again to Tidy Mom for this amazing recipe.