Chocolate Pie with a Pretzel Crust and Peanut Butter swirls. My boys and I worked together to make this perfect-for-Daddy birthday pie. (Which is why I have no pictures of the process, sorry.)
What You Need:
2 cups crushed pretzels
1/2 cup melted butter
3 eggs (separated)
1/2 cup sugar
1 tsp. vanilla
2 cups heavy cream
12 oz. semi-sweet chocolate chips
1/4-1/2 cup creamy peanut butter
Make the Crust:
Preheat oven to 350-degrees (F).
Crush pretzels to small crumbs and pour into a medium-sized mixing bowl.
Melt the butter. Add to the pretzel crumbs, and stir to combine.
Separate one egg. Add the egg white to the pretzel mixture. Place the egg yolk into another small mixing bowl.
Mix the egg white with the pretzel crumbs and butter (be sure to add the white after you've combined the butter and crumbs or you could heat the white too much).
Press the pretzel mixture into an 8-9" pie pan. (This is sticky business.)
Bake for 15-20 minutes or until the crust is crispy and golden.
Make the Filling:
While the crust is baking, make the chocolate filling.
Whisk the two remaining eggs, and the one yolk with the sugar and vanilla in a mixing bowl until well-combined and airy.
Heat the cream in a medium saucepan over medium heat until bubbles form around the edges.
Slowly pour the heated cream into the egg mixture, whisking constantly while pouring a thin stream of hot cream into the eggs. (Being careful not to "cook" the eggs.) When it's fully combined, pour the mixture back into the pan, and heat over medium heat until it thickens.
Remove from heat, and add the chocolate chips. Stir well to combine.
Make the Pie and Chill overnight:
Pour the filling into the pie crust.
Add the peanut butter. (I warmed the peanut butter in the microwave for 20 seconds, then poured it into a zip-top sandwich bag. Cut the corner, and squeezed it onto the top of the pie. If you want it to swirl down into the pie, use a butter knife to swirl it in.)
Refrigerate for at least 5 hours to overnight.
Note: This is very, very rich pie. Cut into small pieces and serve with milk or coffee!
Wednesday, 27 January 2016
Subscribe to:
Post Comments (Atom)
Popular Posts
-
This is the photo that I found taped to my door this morning when I got to work...so cute~I do not crochet or knit...but, I do know a cupcak...
-
If this entire blog wasn't already enough of a testament to my extreme sweet tooth, I'll share another bit of information. Throughou...
-
Roasted Brussels Sprouts with Bacon & Almonds are the perfect side dish for any meal! Simple recipe and unbelievably delicious! #BaconMo...
-
My fellow Canadians - we live in a pretty amazing country, don't we? I thank the stars every day for being able to live in my city of Va...
-
10 soup recipes from your favorite bloggers! words Sicilian Chicken Soup - A Dash of Sanity Slow Cooker Chicken Posole - Love Bakes Good Ca...
-
These Bacon Cheddar Deviled Eggs are the perfect appetizer! Quick, easy and delicious! Are you a fan of deviled eggs? I have to be honest, ...
-
This recipe for Salted Caramel is easy and is great for topping all of your favorite desserts! I don't know who enjoys this Salted Cara...
-
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company®. The opinions and text are all mine. This Triple Berry...
-
As you read this, I'll be traveling to Nashville to attend a food blogger seminar put on by Food Blog Forum . I guess technically I am ...
-
Okay so I know Australia Day isn't for another week and a half, but I'm attempting to be a good planner/organiser this year and tryi...
0 comments:
Post a Comment