Chocolate Silk Pie with Pretzel Crust
This pie is unbelievably good.
Chocolate silk pie is delicious enough, but paired with a pretzel crust, you get the textural wonderland of the silky creamy chocolate filling, the crispy crunchy saltiness of the pretzel crust, not to mention how delicious of a pairing this is.
How Can You Support My Work?
As a self-employed creator, the support of followers and readers is how I am able to continue doing what I do! To support me, you can:
Follow my social media pages (Instagram, TikTok, or YouTube)
Subscribe to my Substack (free and paid subscriptions available)
Order my cookbook
I’m AJ DeDiego, an Atlanta-based baker and food content creator! I hope you enjoy my recipes, and be sure to check out my Instagram for weekly recipes and more!
A Few Notes:
-Always make the crust first so it has time to cool.
-You can use whatever type of chocolate you prefer in this. If you want a richer, less sweet pie, use dark chocolate.
A chocolate covered pretzel is something that sparks a lot of joy in me. The saltiness and the chocolate are in my opinion one of the best combinations ever. This pie is no exception. A silky, smooth, and rich chocolate pie filling sits on this pretzel crust and believe me when I say you’ll have a hard time only having one slice.
Prep Time: 25 Minutes
Bake Time: 10 Minutes
Chill Time: 4 Hours
Total Time: 4 Hours and 45 Minutes
Serves 6-8 people
Ingredients:
For the Crust:
1 ¼ Cups (142g) Crushed Pretzels
½ Cup (113g) Unsalted Butter, Melted
1/3 Cup (67g) Granulated Sugar
For the Filling:
¾ Cup (180mL) Cold Heavy Cream
1 Cup (200g) Granulated Sugar
3 Large Eggs
6 Oz (170g) Semisweet Chocolate, Chopped and Melted
¾ Cup (170g) Unsalted Butter, Softened
¼ Tsp (1g) Salt
1 Tbs (13g) Vanilla Extract
For the Topping:
½ Cup (120mL) Cold Heavy Cream
1 Tsp (4g) Vanilla Extract
1 Tbs (15g) Granulated Sugar
Directions:
1. Preheat your oven to 350 Degrees F (180C). Make the crust by mixing the crushed pretzel, butter, and sugar together in a large bowl or a food processor. Press into a 9-inch pie pan and bake for 10 minutes, then let cool completely.
2. Make the filling by whipping the cold cream until stiff peaks form, then cover with plastic and chill until needed later.
3. Stir the sugar and eggs together in a small saucepan until the mixture reads 130 Degrees F (54C). Let cool.
4. In a large bowl with a hand mixer or a stand mixer with the paddle attachment, beat the butter for 2 minutes, until light and fluffy, then add the salt and vanilla and mix until smooth.
5. Add the melted chocolate and mix until combined, then add the egg and sugar mixture. Beat the mixture on a medium speed for about 3 minutes, until light and fluffy.
6. Fold in the whipped cream from before until smooth, then pour into the crust, smoothing out the top. Cover with plastic and chill for at least 4 hours.
7. Make the topping by beating the cream, vanilla, and sugar until stiff peaks form, then either pipe or spread on top of the chilled pie. Add some crushed pretzels around the top to finish it off!
-Keep covered with plastic wrap in the fridge for up to 3 days.
silk pie pretzel crust