Chocolate Pie With Pretzel Crust

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 13
    ounces pretzels, crushed
  • 3
    tablespoons sugar
  • 13
    cup melted butter or 1/3 cup margarine
  • FILLING
  • 23
    cup sugar
  • 4
    tablespoons cornstarch
  • 2 12
    cups milk
  • 3
    ounces unsweetened chocolate, cut in small pieces
  • 3
    egg yolks, slightly beaten
  • 1
    teaspoon vanilla extract
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DIRECTIONS

  • 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.
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