Chocolate Pudding Pretzel Pie

I’m pretty sure whoever thought to combine pretzels into a buttery, sweet pie crust is the most brilliant human being on earth. Further topping that divine crust with decadent chocolate ganache, homemade (easy) chocolate pudding, and a whipped creamy topping is almost too much.

Almost.

I’m a huge fan of pudding pies, but this one has kind of snuck into my life and skyrocketed the top. There just is too much to love. The salty, sweet, creamy, chocolate combo completely rocks my world.

Chocolate Pudding Pretzel Pie

If you wanted to get completely wild and crazy, this would be divine and totally cute portioned into individual servings instead of one humongo pie. Let’s be serious, though, it’s going to taste amazing no matter what.

I feel like I search all year long to find the perfect dessert to serve on Christmas Eve (alongside some kind of cheesecake, usually this Pomegranate one) and this luxurious chocolate pudding pretzel pie is totally and most definitely the one. Everyone else can have the cheesecake, this baby belongs to me.

Don’t be put off by the lengthy recipe. It’s broken into steps and none of them are difficult. Promise. Plus the pie can be made ahead of time which saves us all a bit of sanity this time of year.

Chocolate Pudding Pretzel Pie

One Year Ago: Homemade Thin Mint Cookies {Sugar Rush Gift Edition #6}
Two Years Ago: 18 Favorite Christmas Cookies and Bars
Three Years Ago: Queso Blanco Dip

Chocolate Pudding Pretzel Pie

Yield: Serves 8

Chocolate Pudding Pretzel Pie

Keep in mind that this pie needs to set up and chill so plan ahead for that - it can be made a day ahead of time with good results. For the chocolate curls, I usually get a large block of chocolate, heat it just barely in the microwave and shave curls off the sides with my vegetable peeler. Otherwise, you can use this method from the chocolate cheesecake post.

Ingredients

    Pretzel Crust:
  • 5 1/2 ounces (about 3 1/2 cups) pretzel sticks (lightly broken in pieces to fit in the measuring cup if measuring instead of weighing)
  • 1/4 cup light brown sugar
  • 6 tablespoons butter, melted
  • Chocolate Ganache:
  • 3 ounces semisweet or bittersweet chocolate (chips or bar chocolate)
  • 1/4 cup heavy cream
  • Pudding:
  • 2 1/2 cups milk
  • 5 ounces semisweet or bittersweet chocolate (chips or bar chocolate)
  • 5 large egg yolks
  • 3/4 cup + 2 tablespoons sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Creamy Topping:
  • 4 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Chocolate curls for garnish, optional

Directions

  1. Preheat the oven to 350 degrees F.
  2. For the crust, crush the pretzels in a blender or food processor until finely chopped. Stir in the brown sugar and butter. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate.
  3. Bake for 8 minutes. Let cool for 15-20 minutes.
  4. For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl. Heat the cream to just barely simmering in the microwave or on the stovetop. Pour the cream over the chocolate. Let sit without stirring for 2-3 minutes. Stir until glossy and smooth. Spread evenly over the bottom and up the sides of the pie crust (it will be a pretty thin layer, don't worry if there are a few bare spots here and there). Refrigerate until set.
  5. For the pudding, in a medium saucepan, combine the milk and chocolate (chop the chocolate in pieces if using bar chocolate). Heat over medium-low until the chocolate is melted and the mixture is warm.
  6. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Carefully ladle in 1/2 cup or so of the warm milk mixture into the bowl, whisking vigorously (this is tempering the eggs so they don't curdle when cooked on the stovetop). Continue ladling in another one or two scoops of the milk mixture and whisk until the egg mixture is smooth.
  7. Pour the tempered egg mixture into the saucepan with the remaining chocolate milk mixture, whisking constantly. Cook over medium heat, continuing to whisk the entire time, until the mixture is bubbling and thick, 4-5 minutes.
  8. Off the heat, stir in the vanilla. Transfer the pudding to a bowl and cover with plastic wrap. Let the pudding come to room temperature. Spread the pudding evenly in the pie plate. Cover and refrigerate for 1-2 hours until the pudding is somewhat set.
  9. For the creamy topping, whip together the cream cheese and powdered sugar with an electric mixer (I often do this in my Blendtec blender) until creamy and smooth. Stir in the vanilla and heavy cream and whip until the mixture is thick and well-combined.
  10. Spread the creamy topping over the chocolate pudding. Top with chocolate curls or sprinkles, if desired.
  11. Chill the pie for another 2-3 hours before serving.
http://www.melskitchencafe.com/chocolate-pudding-pretzel-pie/

Recipe Source: inspired by this recipe (changed up the crust, made my own chocolate pudding version and altered the creamy topping quite a bit)

40 Responses to Chocolate Pudding Pretzel Pie

  1. Amy W. says:

    What a fun idea! Can’t wait to try it!! Thanks, Mel! 🙂

  2. Lin says:

    It’s official – I’ve died and gone to heaven! The angels are singing over this combination! MMMmmm… can’t wait to make it!

  3. Jen M says:

    I can tell just by the picture that this pie is going to be delicious. Thanks for sharing!

  4. heather says:

    Wow this looks and sounds so yummy. I’ve never been a fan of cream pies simply because I really don’t like whipped cream topping. This topping seems like it would be more substantial and flavorful. And who doesn’t love chocolate/pretzel combo? I’ve made your salty pretzel chocolate toffee too many times!!! So yummy.

  5. Me and my little pregnant belly and going to climb right in this pie plate. Right where the swirls of chocolate and whipped cream meet, I’ll be there, eating our way out 🙂

  6. Love how creamy and chocolaty this looks…and the saltiness of the pretzel in the crust is a wonderful idea! I always think I don’t love cream pies and then I have a bite and realize that I’ve loved them all along!

  7. Jamie says:

    A pretzel crust? Genius! Looks divine….

  8. Wow, how amazing does that look?! That sweet and salty combo is just too good. A pretzel crust sounds absolutely incredible!

  9. Linda Turco says:

    Mel,

    Do you have a video tutorial on how to make chocolate curls? I have cooked/baked my whole life, and have yet to successfully execute chocolate curls. I have tried ever method out there but I either get broken curls or fine shavings.
    Thanks !

  10. Jim D says:

    Wow, this looks absolutely incredible. I’m sure it tastes like it too.

    Mel – this is my first time commenting here but I really love your blog. Thanks for sharing all these wonderful recipes!

  11. Maria says:

    Just made this tonight, but it’s still in the fridge for the final 2-3 hour chill. My kids and I taste-tested all the parts along the way and everything was delicious. We can’t wait for it to be ready! I also made chocolate curls for the first time and it was so easy with your “barely microwave” it tip. Thank you for the fantastic recipe!

    • Maria says:

      We had it for breakfast and it is amazing, a unanimous hit! Making it again for Christmas dinner because it won’t last till then. Thanks again!

  12. Christina says:

    Mel, I love your recipes! I am going to make this for my son’s 2 year old party. For the crust, should the butter be melted?

  13. Candice says:

    Made this delicious pie yesterday! We all loved it (we are pretzel fans and loved that twist). The kids snuck the remaining pieces for breakfast this morning. I melted the butter for the crust, but I will say the crust was still very crumbly and came apart when serving…not that it mattered, it all tasted so good together! Thank you Mel for another winning recipe!!!

  14. OH. MY. HEAVENS. This looks so amazing. Chocolate and pretzels is one of the best combos in the planet. I can’t wait to make this!

  15. Kim in MD says:

    This pie looks and sounds incredible. I love the salty sweet combination!

  16. Tristan says:

    Mel – So I made this for my son’s 7th birthday part with our family. A small family get together full of love for our growing boy. My daughter (8) helped make most of this pie – we had the best time working through the ingredients and measuring it out.
    The pie was unbelievably delicious!!! We had just enough for the 12 people there and every single one of them licked the plate clean.
    You have never failed me with a recipe and I am so thankful that I can turn to your blog to bring fresh recipes to our table. Thanks Mel!!!

    • Mel says:

      Loved this comment, Tristan – it’s so rewarding and fun to cook with kids and I love that your daughter enjoys being in the kitchen with you. Glad the pie was a success!

  17. Nicole Riggs says:

    Okay Mel, so which is better this one or your peanut butter pie? (I’m pretty sure I already know the answer since you live for chocolate)…I am still undecided for a Christmas dessert. I’ve done your pomegranate cheesecake and a few others…this year I just want a yummy pie!

  18. Melissa says:

    Hi Mel,

    Will it affect the pie if my pretzels are salted?

  19. Erica says:

    This looks delicious! Just to clarify, do you use a baking chocolate bar, or a regular chocolate bar that you could eat plain, like Hershey’s?

  20. Jamie says:

    I made this last night for my husbands birthday and we all loved it! Your recipes are on my menu plan each week :). Thanks for what you do, it helps me each week feed my family! You are my go to food blog!

  21. Jen M says:

    Made this for my family and they loved it! Thanks, Mel! You are a hero in our house!

  22. Grace says:

    Yum, this looks delicious Mel! I am planning on making a chocolate cream pie today and realized you have 2 different recipes for chocolate pudding pie filling on the blog. I am going to use a classic pie crust and was wondering if you would suggest using this filling recipe or the filling recipe from your bittersweet chocolate pudding pie. Thanks!

  23. Michelle says:

    This looks fabulous, and we’re planning to use it for my husband’s birthday party this weekend. I think it won’t quite be enough, though. Do you think it would work to 1 1/2 times the recipe and put it in a 9×13?

  24. Tami says:

    So excited to make this pie next week! How do you think it would fare overnight in the fridge fully assembled?

    • Mel says:

      I think it would do pretty well – the only thing that worries me is sometimes whipped cream gets a little weepy and liquidy if sitting for too long.

  25. Julie r says:

    What do you think about if this pie was made the day before thanksgiving without the cream topping and that was added in thanksgiving?
    Just trying to strategically plan 🙂

  26. Kelly says:

    This pie is so wonderfully delicious! It is well worth the steps. I absolutely love it!

  27. Maria says:

    Ah-maz-ing! We loved it and will add it to our “recipes the entire family agrees are fabulous” binder! Thank you for sharing!

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