Chocolate Pie With Rold Gold Pretzel Crust Recipes

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CHOCOLATE PIE WITH PRETZEL CRUST



Chocolate Pie With Pretzel Crust image

Make and share this Chocolate Pie With Pretzel Crust recipe from Food.com.

Provided by Mercy

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

13 ounces pretzels, crushed
3 tablespoons sugar
1/3 cup melted butter or 1/3 cup margarine
2/3 cup sugar
4 tablespoons cornstarch
2 1/2 cups milk
3 ounces unsweetened chocolate, cut in small pieces
3 egg yolks, slightly beaten
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 464.3, Fat 18.8, SaturatedFat 10.8, Cholesterol 101.8, Sodium 727.5, Carbohydrate 69.1, Fiber 3.2, Sugar 22.9, Protein 9.7

EASY CHOCOLATE PIE RECIPE WITH PRETZEL CRUST



Easy Chocolate Pie Recipe with Pretzel Crust image

This easy Chocolate Pie Recipe with Pretzel Crust is the perfect duo! The simplicity of the chocolate pie filling with the salty pretzel crust is incredible! Make it ahead and place it in the fridge or freezer to enjoy with family and friends at your next party or holiday gathering.

Provided by Julie Blanner

Categories     Dessert

Time 20m

Number Of Ingredients 5

2 1/2 cup pretzels
13 tablespoon butter
1/4 cup brown sugar (packed)
8 ounce chocolate wafers
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Crush pretzels until fine in a food processor.
  • Melt butter and fold pretzels in.
  • Stir in brown sugar.
  • Press into pie dish with a spoon, pushing the base of the crust to create a slight wall.
  • Bake 10 minutes.
  • Meanwhile, bring cream to a boil.
  • Pour chocolate wafers into a bowl and cover with heavy cream. Whisk until smooth.
  • Pour chocolate mixture into pie crust and refrigerate 4 hours or overnight.

Nutrition Facts : Calories 512 kcal, Carbohydrate 48 g, Protein 5 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 91 mg, Sodium 690 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

PRETZEL-CRUST CHERRY CHOCOLATE PIE



Pretzel-Crust Cherry Chocolate Pie image

You get a hefty dose of chocolate in this sweet-and-savory pie thanks to a layer of chocolate-covered pretzels that lines the bottom. A baking soda wash gives the crust a pretzely tang.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 8

Two 13.8-ounce tubes refrigerated pizza dough
30 chocolate covered pretzels
3 cups jarred sour cherries, plus 1 1/4 cups cherry juice from the jar
3 tablespoons cornstarch
1/3 cup granulated sugar
1 tablespoon baking soda
2 tablespoons unsalted butter, melted
1 tablespoon white pearl sugar

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.

CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY



Chocolate Pretzel Crust Pie Recipe by Tasty image

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

5 cups pretzel, crushed
8 tablespoons butter, melted
⅓ cup brown sugar
¼ cup cornstarch
1 ½ cups sugar
¼ teaspoon salt
4 egg yolks
3 cups milk
7 oz bittersweet chocolate, chopped
2 teaspoons vanilla extract
2 tablespoons butter
2 tablespoons lemon juice

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

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