This is the perfect filling for a pretzel pie crust (get the recipe here).
Salty, crunchy pretzels and smooth and silky chocolate are a great combination.
Ingredients
- 1 pretzel pie crust, baked and cooled completely
- Filling
- 3 large eggs
- 1 cup sugar
- 8 oz bittersweet chocolate (70% cacao), finely chopped
- 1 Tbsp vanilla extract
- ½ cup unsalted butter, room temperature
- 1 cup heavy cream
- Topping
- 1 ¼ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (or other flavor, see note)
- ¼ tsp salt
- Extra pretzels, berries, dried rose buds or mint sprigs for garnish/serving
Directions
In a medium heatproof bowl set over a large saucepan of lightly simmering water, whisk together eggs and sugar (bowl shouldn’t touch water). Whisking often, heat until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes.
Add chocolate and flavoring, and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove from heat, cool about 30 minutes.
Using an electric mixer on medium-high speed, beat the butter in a large bowl until light/fluffy, about 3 minutes. In a medium bowl, beat 1 cup heavy cream on medium-high speed until stiff peaks form, about 2 minutes.
Fold the whipped butter into the cooled chocolate, and then fold in the whipped cream. Scrape filling into the crust and smooth into an even layer. Chill, uncovered, in the refrigerator at least 4 hours.
Just before serving, using an electric mixer on medium-high speed, beat 1 ¼ cups heavy cream, powdered sugar, vanilla and salt in a medium bowl until light/fluffy, about 2 minutes. Dollop whipped cream over pie filling and spread out to crust in an even layer using a spoon or offset spatula.
Notes: For a twist, use orange, almond or mint extract in place of vanilla to flavor pie filling. Pie (without toppings) can be assembled 1 day ahead. Cover/keep chilled.