fbpx

Recipe by Brynie Greisman

Peanut Butter Pretzel-Crusted Chocolate Pie

()
add or remove this to/from your favorites
Peanut Butter Pretzel-Crusted Chocolate Pie
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Gluten - Wheat - Peanuts - Egg
30 Minutes
Diets
- Vegetarian - Pescatarian

This is a slightly more healthful version of a chocolate mousse pie. I give you two options for the crust and a variety of garnishing ideas. I tested it both ways because I had to, but I think it prudent for me not to have this pie around! Anything with chocolate and/or peanut butter is just too tempting. I kept telling myself — it’s not so bad because the filling has real chocolate and no whip… Then again, even I can indulge on Purim. V’nahafoch hu!

Ingredients

Crust

Filling

  • 2 large eggs, separated (optional – plus 1 additional egg white)

  • 1/4 teaspoon salt

  • 1 cup  Glicks Chocolate Chips or 175 grams chocolate

  • 3–4 tablespoons Gefen Honey

  • 1/2 cup non-dairy sour cream

Garnish

Topping

  • parave caramel syrup

  • chunks of leftover crust

  • sprinkles

  • sugared nuts

Directions

Prepare the Crust

1.

If not using prepared graham cracker crust: Preheat oven to 350°F (180°C).

2.

Place pretzels in the food processor with the knife attachment and process to a fine powder (no pieces). You should have one and half cups of pretzel “flour.”

3.

Pour into a large bowl. Add peanut butter and mix together thoroughly to form a dough-like mass.

4.

Press onto bottom and sides of a 10-inch (25-centimeter) pie pan. (If you have too much, save for topping.)

5.

Bake for eight to 10 minutes or until it sets and turns golden. Set aside to cool.

Prepare the Filling

1.

To prepare the filling, have the separated eggs ready to use.

2.

Place chocolate and honey in a double boiler and stir occasionally until chocolate is melted. Remove from heat and add the yolks, whisking vigorously so they don’t curdle.

3.

Return to heat and continue whisking for about 30 seconds or until mixture pulls away from the sides of the pan.

4.

Remove from heat and stir in parve sour cream until incorporated. Cool slightly.

5.

Beat egg whites and salt until stiff peaks form.

6.

Gently and gradually fold into chocolate mixture.

7.

Spoon the mixture into prepared crust and spread to the edges. Place in freezer until set and firm.

Notes:

If you’re using a graham cracker crust, you might want to add a thin layer of crushed salted peanuts to the pie when the chocolate is beginning to set. Cover it with the whipped topping and garnishes of your choice. You can also just omit the whipped topping layer altogether.

Prepare the Topping

1.

Beat whipped topping and pudding mix until stiff.

2.

Pipe stars all over the top of the pie, or just spread evenly over the frozen chocolate layer.

3.

Sprinkle with toppings of your choice, the more the merrier.

Notes:

For the toppings you can use any or all (make it festive and fun!). 

Recipe tags

chocolate chocolate pie flavorful peanut butter pies purim seuda
Peanut Butter Pretzel-Crusted Chocolate Pie

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Creamy Dreamy Brown Butter and White Wine Scalloped Potatoes

Creamy Dreamy Brown Butter and White Wine Scalloped Potatoes
Lemon-Infused Fruit Cobbler

Lemon-Infused Fruit Cobbler
Classic Sweet Potato Latkes

Classic Sweet Potato Latkes