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Chocolate Pretzel Crust Pie

by Jessica Maroney featured in Chocolate & Pretzel 4 Ways


for 8 servings

Pretzel Crust

  • 5 cups
    pretzel, crushed (600 g)
  • 8 tablespoons
    butter, melted
  • ⅓ cup
    brown sugar (75 g)

Chocolate Pie Filling

  • ¼ cup
    cornstarch (30 g)
  • 1 ½ cups
    sugar (300 g)
  • ¼ teaspoon
  • 4 egg yolks
  • 3 cups
    milk (720 mL)
  • 7 oz
    bittersweet chocolate, chopped (200 g)
  • 2 teaspoons
    vanilla extract
  • 2 tablespoons
  • 2 tablespoons
    lemon juice
    Calories 612
    Fat 29g
    Carbs 80g
    Fiber 3g
    Sugar 39g
    Protein 11g

Estimated values based on one serving size.



  1. Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
  2. Bake for 10 minutes or until golden. Let cool to room temperature.
  3. Whisk cornstarch, sugar, and salt in a medium saucepan.
  4. 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.
  5. Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
  6. Mix until ingredients are incorporated into a smooth pudding texture.
  7. 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.)
  8. Let the pie chill in the fridge uncovered for at least 4 hours.
  9. Enjoy!




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