CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY
Here's what you need: pretzel, butter, brown sugar, cornstarch, sugar, salt, egg yolks, milk, bittersweet chocolate, vanilla extract, butter, lemon juice
Provided by Jessica Maroney
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 611 calories, Carbohydrate 80 grams, Fat 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 39 grams
PRETZEL CRUST
Adds a salty and crunchy element to any pie. Makes a 9x13 inch pie crust, but recipe may be modified for use with a 9 inch pie dish.
Provided by TICKY TICKY TAMMY
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 15m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.
Nutrition Facts : Calories 90 calories, Carbohydrate 8.7 g, Fat 5.9 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 216.6 mg, Sugar 1.7 g
EASY PEANUT BUTTER & PRETZEL PIE
My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. - Gina Nistico, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 750 calories, Fat 54g fat (26g saturated fat), Cholesterol 96mg cholesterol, Sodium 738mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 3g fiber), Protein 13g protein.
CHOCOLATE-CHERRY LATTICE SLAB PIE
Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
- Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
- For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
- For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
- Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
- For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
- Serve the pie warm or at room temperature with dollops of the whipped topping.
CHERRY PRETZEL DESSERT
I love this pretzel dessert. My aunt makes it every year at Thanksgiving and Christmas. It works great with strawberry and blueberry pie filling as well.
Provided by Bridgett Neto
Categories Desserts Pies Slab Pie Recipes
Time 55m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix pretzels, melted butter, and sugar together in a bowl; press into the bottom of a 13x9-inch baking dish.
- Bake crust in preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
- Stir cream cheese and confectioners' sugar together in a bowl. Fold whipped topping with the cream cheese mixture until smooth; spread over the cooled pretzel crust. Spread cherry pie filling over the cream cheese layer.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 18.2 g, Cholesterol 16.3 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 6.1 g, Sodium 146.6 mg, Sugar 7.9 g
CHOCOLATE-CHERRY PIE
Check out this fabulous Chocolate-Cherry Pie recipe! Fans of Black Forest cake will also like this silky Chocolate-Cherry Pie with tasty red cherries and yummy whipped topping.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Spread 1 cup cherry pie filling onto bottom of crust. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cherry layer in crust.
- Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 540 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 50 g, Protein 3 g
FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST
A salty pretzel crust pairs with a cool and fruity filling in a no-bake refrigerator pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
- Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 80 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 1 g
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