Pretzel Crusted Chocolate Pie
 
Ingredients
Pretzel Crust:
  • 1 cup crushed pretzel (pretty much the texture of flour)
  • 1 T. brown sugar
  • 8 T. butter, melted
Chocolate Filling:
  • 2 large eggs
  • ⅔ cups granulated sugar
  • 3 oz semisweet chocolate
  • 1 teaspoon vanilla
  • ⅓ cup butter, softened
  • ⅔ cup heavy cream
  • 1 Tablespoon powdered sugar
Instructions
For Pretzel Crust:
  1. Preheat oven to 350°F.
  2. Mix crushed pretzel and brown sugar together.
  3. Stir in melted butter.
  4. Press into a 9 inch pie dish.
  5. Bake for 10 minutes.
  6. Let cool.
For Chocolate Filling:
  1. Whisk eggs and sugar together in a double boiler or in a bowl that will fit over a pot.
  2. On the stove, boil 2 inches of water in a pot and then place the pot with the eggs and sugar over the boiling water.
  3. Whisk constantly for about 5-7 minutes. The purpose of this is to dissolve the sugar, cook the eggs a smidge, and get the mixture hot enough to melt the chocolate, but you need to keep whisking to make sure the eggs don’t curdle.
  4. Remove from heat and add chocolate and vanilla and stir until smooth.
  5. Let cool for about 5 minutes. Make sure to stir every couple minutes to make sure the mixture doesn't get clumpy.
  6. Beat butter with an electric mixer until smooth.
  7. Add the mostly cooled chocolate mixture and beat on high for a few minutes. You want the mixture to turn from dark to light brown and get whipped up and fluffy. Set aside.
  8. In another bowl, whip the heavy cream until you have stiff peaks.
  9. Add powdered sugar.
  10. With a rubber spatula, fold the whipped cream into the chocolate mixture. Be careful to not deflate the air from the whipped cream but also get the whole mixture to be consistent without chocolate streaks or whipped cream clumps.
  11. Pour the mixture into the piecrust.
  12. Cover and refrigerate for 5 hours.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/pretzel-crusted-chocolate-pie/