This past week was my younger brother, Dustin’s, birthday, so I made him a Chocolate Pretzel Pie! Yum. A little salty and a little sweet – the perfect combination! I posted this photo on Instagram a few days ago, and I have had several people let me know that they want to make this pie for Thanksgiving, and “please post the recipe on the blog soon!” Well friends, here you go! I hope it is a perfect ending to your Thanksgiving meal!
Chocolate Pretzel Pie
1 1/2 cups crushed pretzels
2/3 cup butter, melted
2 Tbs brown sugar
3 large eggs beaten
3 Tbs butter, melted
1/2 cup corn syrup
1 cup sugar
2 Tbs good quality bourbon
1 cup semi-sweet chocolate chips
1/4 cup whipping cream
9-10 whole pretzels for garnish
In a medium bowl, combine the crushed pretzels, butter and brown sugar. Combine and mix thoroughly. Press this mixture in to a 9 inch, shallow pie pan and place in the freezer for 10 minutes to firm up. Meanwhile, preheat your oven to 375 degrees.
In a separate bowl, combine the eggs, butter, and corn syrup. Then add the sugar. Pour this into the chilled pie crust and place on a baking sheet. Bake for 15 minutes at 375 then reduce to 350. Bake for 20-25 minutes until the pie is just set.
Allow to cool to room temperature.
For the ganache: In a small saucepan over low heat combine the chocolate chips and whipping cream. Stir periodically while the chocolate melts, whisking to remove any lumps if needed. Allow to cool slightly until the chocolate reaches a thicker, pouring consistency. Spread, using an off set spatula over the top of the cooled pie. Place pretzels decoratively around the edge. let the chocolate firm up a little bit before serving.
*** The original recipe calls for 2 Tbs of bourbon in the filling. I didn’t add it, but I’m sure it would be really good. You should probably go with the bourbon.
:: Carrie ::