Chocolate Pie With Pretzel Crust Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
• Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
• Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.

Steps:

• 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.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F.
• Roll out 1 tube of dough and cut into a 12-inch circle. Fit the circle into the bottom and up the sides of a 9-inch pie dish. Trim the edges with a paring knife if needed. Place the chocolate-covered pretzels in a single layer on the bottom and up the sides of the crust and set aside.
• Place the cherries in a large bowl. Whisk the cherry juice and cornstarch in a medium saucepan until smooth. Add the granulated sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 1 minute. Pour the sauce over the cherries and gently fold to combine. Pour into the piecrust.
• Cut the remaining piecrust into eight 1-inch thick strips. Use the back of a 1-inch round piping tip to cut out 33 circles from the remaining dough. Mix the baking soda with 1/4 cup water in a small bowl and stir to combine. Brush the dough strips and circles with the baking soda.
• Lay 4 evenly-spaced strips across the pie in one direction. Lay the remaining 4 strips of dough perpendicular to the other strips and weave a lattice design. Trim the excess dough at the ends. Place the dough circles on the crust around the rim of the pie to create a border.
• Loosely tent the pie with foil and bake until the crust is golden brown, about 1 hour. Remove the foil and bake until the crust is brown and completely cooked, about 5 minutes more. Brush the crust with the butter and sprinkle with the pearl sugar. Let sit at room temperature for 1 hour and up to overnight before serving.

Steps:

• Mix the crust ingredients together.
• Press half of the mixture into a 9-inch pie plate.
• Bake at 350°F for 8 minutes.
• For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
• Cook over boiling water until the mixture has thickened, stirring constantly.
• Cover and cook for 15 minutes.
• Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
• Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
• Cool the mixture.
• Add the vanilla extract to the chocolate and mix thoroughly.
• Pour the chocolate filling into the pretzel crust.
• Top with the remaining pretzel mixture.
• Chill before serving.

Steps:

• Pie Crust:.
• Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.
• Filling:.
• Combine condensed milk, lime juice, alcohol and food coloring.
• Fold in whipped cream. Cool whip can be substituted.
• Pour into pie crust and freeze for 4 hours.

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.