Chocolate Fudge Pie with Pretzel Streusel Topping

 

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• Cooking and Prep: 1 h
• Serves: 8
• Contains:

This sweet and salty masterpiece is the perfect way to end a Shabbos or Yom Tov meal. It also happens to be ridiculously easy to make. Shhhh! Our secret!

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Ingredients (12)

Crust

• 1 graham cracker crust, such as Glicks Pie Crust

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  Glicks Pie Crust

Fudge Layer

• 3 eggs

• 1/3 cup oil

• 1 cup sugar

• 1/2 teaspoon salt

• 1 (3.75-oz./105-g.) package Gefen Chocolate Pudding mix

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  Gefen Instant Chocolate Pudding

• 1/2 cup Gefen Cocoa Powder

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  Gefen Premium Cocoa Powder

• 1/2 cup Mishpacha Flour

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  Mishpacha All Purpose Flour

Pretzel Topping

• 3/4 cup crushed pretzels (see note)

• 1/2 cup Mishpacha Flour

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  Mishpacha All Purpose Flour

• 1/2 cup brown sugar

• 6 tablespoons oil

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Start Cooking

Prepare the Fudge Pie

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Prepare fudge layer: In a medium bowl, whisk together eggs, oil, sugar, salt, and pudding mix until combined. Add cocoa powder and flour. Stir to combine.

3. Pour mixture into prepared graham cracker crust. Set aside.

4. In a small bowl, stir together all pretzel topping ingredients until combined. The mixture should feel slightly damp. Pour the pretzel mixture on top of the fudge layer.

5. Bake for about 50–55 minutes, until the center feels firm.

Note:

The pretzels should be crushed into small pieces, but not fine crumbs. It’s fine if there are some larger pieces and some finer ones.

Tip:

This pie can be prepared ahead and frozen. I like to serve it partially frozen.

Credits

Photography and Styling by Miriam Pascal