This crave-worthy dessert has a crumb crust that’s made with pretzels instead of the usual graham crackers or chocolate cookies. The pretzels provides salt and crunch, creating a pleasing counterpoint to the luscious milk-chocolate pudding filling.
Regan Burns Cafiso
|4 cups mini pretzels||1 large egg yolk|
|8 tablespoons unsalted butter, melted||1 1/2 cups whole milk|
|4 tablespoons granulated sugar||1 cup heavy cream|
|1/4 cup sugar||6 ounces quality milk chocolate, chopped (such as Lindt)|
|2 tablespoons Dutch-process cocoa powder||1 teaspoon vanilla extract|
|2 tablespoons cornstarch||Crushed pretzels|
Make crust: Heat oven to 350 degrees. Grind pretzels in food processor until fine crumbs with a few larger bits remain. Combine pretzels with sugar (3 tablespoons); stir in melted butter. Press crumb mixture into a 9-inch pie plate. Bake until edges are golden and crust looks dry, 17 to 20 minutes. Cool on rack to room temperature.
When crust is cool, make the chocolate filling: Sift sugar, cocoa, cornstarch, and salt into a medium saucepan. Slowly whisk in about ½ cup milk, whisking constantly until dry ingredients are fully incorporated and mixture is completely smooth; whisk in egg yolk. Whisk in remaining milk and ¼ cup heavy cream.
Place saucepan over medium heat and cook, whisking constantly, until milk mixture come to a gentle boil. Boil 1 minute, whisking constantly, then remove from heat and add chopped chocolate to pan, stirring until it is completely melted and smooth; stir in vanilla. Pour chocolate mixture into pie shell. Place in refrigerator, uncovered, until completely cool. Cover with plastic wrap and chill at least 8 hours or overnight.
To serve: whip ¾ cup heavy cream and 1 teaspoon sugar to soft peaks. Spread over chilled pie and sprinkle with a few crushed pretzels. Serve immediately.
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