Sunday, January 15, 2012
Chocolate-Covered Pretzel Pie
4 oz. (3 c.) broken pretzel sticks
3/4 c. light brown sugar
1/2 c. butter, melted
1/4 c. cornstarch
3 Tbsp. unsweetened cocoa
Pinch of salt
2 1/2 c. whole milk
4 egg yolks
3 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract
1/3 c. heavy cream
3 Tbsp. powdered sugar
1. Heat oven to 350 F. In a food processor combine pretzels, 1/4 c. brown sugar and butter; blend until mixture resembles fine crumbs. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake crust until fragrant and just turning golden, 10 - 15 minutes. Cool.
2. In a medium saucepan whick together 1/2 c. brown sugar, cornstarch, cocoa, salt, and milk. Place over medium heat and stir until sugar is just 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 chocolate and vanilla. Place pan in a bowl of ice water and stir occasionally until custard cools.
3. Pour custard into cooled crust and press plastic wrap directly onto surface. Chill until firm, 4 hours or up to a day.
4. Whip cream and powdered sugar until soft peaks form. Spread over pie and garnish with extra pretzels and chocolate shavings.