Chocolate Covered Pretzel Pie

recipe from tidymom.net

While perusing Pinterest and seeing this pie, I just knew it had to be mine. Crunchy pretzels and smooth chocolate custard are an irresistible combo. This decadent pie was everything I hoped it would be. I think the pretzel sticks versus the traditional pretzel shape would be more fitting for the top, appearance wise, but I was out after making this and beggars can't be choosers. You know? 

You really need to make this pie! Did I mention chocolate ganache...

Ingredients:

4 oz. (3 cups) broken pretzel sticks

3/4 cup light brown sugar, divided and lightly packed

1/2 cup (1 stick) unsalted butter, melted

1/4 cup cornstarch

2 TBLS unsweetened cocoa

pinch of salt

2 1/2 cups whole milk

4 egg yolks

3 oz. bittersweet chocolate, chopped

4 oz. semi sweet chocolate, chopped

1 1/4 cups + 2 TBLS heavy whipping cream, divided

1 tsp. vanilla extract

2 TBLS confectioner's sugar

Preheat oven to 350 degrees. Blend pretzels, 1/4 cup brown sugar and butter in a food processor until they resemble fine crumbs. Press mixture firmly into bottom and up the sides of a 9 inch pie pan. Bake 10 - 15 minutes. Cool.

In a medium saucepan, whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt and milk. Put over medium heat and stir just until sugar is dissolved, about 2 minutes. Whisk in egg yolks.. Cook, stirring constantly until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custards cools.

While custard cools, make the chocolate ganache to cover the crust. Place semi sweet chocolate in a medium bowl. Heat 1/4 cup + 2 TBLS of heavy whipping cream in the microwave about 30 seconds (just until it boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using a spatula to spread chocolate up the sides and bottom of crust. Place in refrigerator until set.

Pour custard into cooled crust, over the hardened ganache and press plastic wrap directly onto the surface, making it flat. Chill until firm, at least 4 hours.

Whip the remaining cream and confectioner's sugar sugar until soft peaks form. Spread over the pie and garnish with extra pretzels and chocolate shavings.