Chocolate Pudding Pretzel Pie Recipes

CHOCOLATE PUDDING PRETZEL PIE

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• Bake for 8 minutes. Let cool for 15-20 minutes.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Spread the creamy topping over the chocolate pudding. Top with chocolate curls or sprinkles, if desired.
• Chill the pie for another 2-3 hours before serving.

CHOCOLATE PIE WITH PRETZEL CRUST

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.

CHOCOLATE PUDDING AND PRETZELS

Steps:

• Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes.
• Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken. Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper. Add egg mixture to the pot of milk. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Mix in chips until melted and combined well. Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels.

EASY PEANUT BUTTER & PRETZEL PIE

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

5-LAYER CHOCOLATE BANANA PUDDING PIE

Steps:

• Prepare crust: combine pretzels, cookies, and brown sugar in the bowl of a food processor; pulse until blended. Drizzle in melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9x13-inch dish.
• Prepare chocolate ganache: heat cream in the microwave in 1-minute increments until boiling. Add chocolate and whisk until combined and melted. Spread ganache over the crust and place in the refrigerator until needed.
• Prepare cream cheese layer: mix cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add remaining cream and mix until well whipped; spread over the crust.
• Slice bananas lengthwise, then cut in half. Arrange over the cream cheese mixture and return to the refrigerator.
• Prepare pudding layer: Whisk milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator.
• Prepare topping: beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of pudding layer and sprinkle with grated chocolate.
• Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY

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!