Description

If you make this pie, you will get a multitude of compliments. It has a pretzel crust and a smooth, creamy pudding filling. Use the best quality chocolate that you can afford, like Ghirardelli chocolate. It truly makes a big difference and makes this pie

Ingredients

• 4 oz. (3 c.) broken pretzel sticks
• 3/4 c. light brown sugar, lightly packed,divided
• 1/2 c. unsalted butter, melted
• 1/4 c. cornstarch
• 3 T. unsweetened cocoa
• pinch of salt
• 2 1/2 c. whole or 2% milk
• 4 egg yolks
• 3 oz. bittersweet chocolate, chopped (Ghirardelli)
• 4 oz. semi-sweet chocolate, chopped (Ghirardelli)
• 1 1/4 c. + 2 T. heavy whipping cream, divided
• 1 t. vanilla extract
• 2 T. powdered sugar

Steps

1. Heat oven to 350 degrees .
2. In a food processor, combine pretzels, 1/4 c. brown sugar, and butter; blend until mixture resembles fine crumbs. Press mixture firmly into bottom and up sides of a 9 inch pie pan. Bake crust until fragrant and just turning golden, 10 - 15 minutes; cool.
3. In a medium saucepan, whisk together remaining brown sugar, cornstarch, cocoa, salt, and milk. Place over medium heat; stir until sugar is just dissolved, about 2 minutes. Whisk in egg yolks; cook, stirring constantly, until custard thickens and just boils, about 5 minutes. Remove from heat; stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water; stir occasionally until custard cools.