Dark Chocolate Peanut Butter Pretzel Crunch Pie

  Dark Chocolate Peanut Butter Pretzel Crunch Pie

Pie Ingredients

1 unbaked 9-inch piecrust

4-ounces bar dark chocolate

1/3 cup plus 2 tablespoons sugar

2/3 cups whole milk, divided

¾ cup smooth peanut butter

¼ teaspoon salt

1 teaspoon unflavored powdered gelatin

1 1/2 cups heavy cream

Pretzel Crunch

4 ounces pretzel sticks

1/3 cup packed light brown sugar

½ teaspoon salt

7 tablespoons unsalted butter, melted

Directions:

Prepare and bake the piecrust follow the directions in your recipe. Cool completely.

Coarsely chop the chocolate and place in a medium sized bowl.

Combine the sugar and 7 tablespoons milk in a saucepan. Heat over a low heat until steaming, but do not allow the mixture to boil. Whisk in the peanut butter until smooth.

Remove the pan from the heat and pour over the chocolate, whisking until the chocolate is melted and the mixture is smooth. Stir in the salt.

Pour the remaining milk into a small microwavable bowl. Sprinkle the gelatin over the top and let it set for five minutes. Microwave at half-power for 10 seconds to ensure the gelatin is melted. If needed, whisk lightly.

Whisk the gelatin mixture into the chocolate mixture. Cool this new mixture to room temperature, stirring every once in a while to ensure it cools evenly. Do not leave this mixture sitting around after it cools or it will get too thick.

Whip the whipping cream with an electric mixer until medium peaks form. Gently fold this mixture into the chocolate mixture in thirds, making sure no white streaks remain. Spoon this mixture into the prepared pie crust. 

Cover with plastic wrap and chill at least 8 hours, but preferably overnight.

To serve, remove the plastic wrap and sprinkle the pretzel crunch mixture over the top. Slice and serve.

To make the pretzel crunch:

Preheat the oven to 325 with a rack in the center of the oven.

Line a baking sheet with parchment paper.

In a medium bowl, toss all the ingredients until evenly coated.  Spread on baking sheet.  Bake 10 to 15 minutes until "toasted" or crunchy".  Cool and garnish pie just before serving.

Bake 10 to 15 minutes until "toasted".  Watch close.