No-Bake Chocolate Pie with Pretzel Crust

No-Bake Chocolate Pie with Pretzel Crust is a rich, creamy dessert that combines the lusciousness of chocolate with the irresistible crunch and saltiness of a pretzel crust. This dessert is perfect for those who want a show-stopping pie without the hassle of baking. The sweet and salty flavors come together harmoniously, making it ideal for special occasions, parties, or a quick weekend treat.

With a creamy chocolate filling and a buttery, crispy pretzel crust, this no-bake pie is easy to make, requires minimal ingredients, and is sure to satisfy any chocolate craving.

---

Ingredients:

For the Pretzel Crust:

• 2 cups pretzels (finely crushed)
• ½ cup unsalted butter (melted)
• ¼ cup brown sugar (packed)

For the Chocolate Filling:

• 12 oz semi-sweet or dark chocolate chips
• 1 ½ cups heavy cream (divided)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons powdered sugar (optional for sweetness)

Toppings (optional but recommended):

• Whipped cream
• Shaved chocolate
• Crushed pretzels
• Sea salt flakes

---

Preparation:

Step 1: Prepare the Pretzel Crust

Start by crushing the pretzels. You can use a food processor to pulse the pretzels into fine crumbs, or place them in a zip-top bag and crush them with a rolling pin until finely ground. Aim for a sand-like texture with a few small chunks for added crunch.

In a large bowl, combine the crushed pretzels with melted butter and brown sugar. Stir the mixture until the pretzel crumbs are evenly coated and resemble wet sand. The butter will help bind the crust while the brown sugar adds a hint of sweetness to balance the salty pretzels.

Step 2: Press the Crust into the Pie Dish

Pour the pretzel crumb mixture into a 9-inch pie dish. Using the back of a spoon or the bottom of a glass, firmly press the mixture into the bottom and up the sides of the dish, creating an even layer. Make sure it is well packed to ensure the crust holds together. Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the filling. Chilling helps solidify the butter and keeps the crust firm.

Step 3: Make the Chocolate Filling

In a medium saucepan, heat 1 cup of heavy cream over medium-low heat until it just begins to simmer (but not boil). Remove from the heat and add the chocolate chips, stirring gently until the chocolate is fully melted and smooth. The residual heat from the cream will melt the chocolate into a silky, glossy mixture.

Once the chocolate is melted, stir in the vanilla extract and a pinch of salt to enhance the chocolate flavor. If you prefer a sweeter filling, whisk in 2 tablespoons of powdered sugar. Set the mixture aside and allow it to cool slightly.

Step 4: Whip the Remaining Cream

In a separate mixing bowl, whip the remaining ½ cup of heavy cream to stiff peaks using an electric mixer. This will add lightness to the chocolate filling, giving it a mousse-like texture. Once whipped, gently fold the whipped cream into the chocolate mixture in batches, being careful not to deflate the whipped cream too much. The goal is to create a light, airy chocolate filling.

Step 5: Fill the Pie and Chill

Pour the chocolate filling into the chilled pretzel crust, smoothing the top with a spatula. Place the pie in the refrigerator to chill for at least 3-4 hours or until the filling is set and firm. For best results, let it chill overnight.

---

Cooking Notes:

• For a Richer Filling: If you prefer a more decadent pie, you can use bittersweet chocolate instead of semi-sweet. Adjust the amount of sugar to taste.
• Gluten-Free Option: Use gluten-free pretzels to make this pie entirely gluten-free.
• Alternate Crust: If you’re not a fan of pretzels, you can substitute with a graham cracker crust or even an Oreo cookie crust for a different flavor profile.

---

Serving Suggestions:

Before serving, top the pie with a generous layer of whipped cream for a creamy contrast to the rich chocolate filling. Sprinkle shaved chocolate, crushed pretzels, or a pinch of sea salt flakes over the top to enhance the sweet and salty combination. The sea salt really brings out the depth of the chocolate while adding a delightful crunch.

Slice the pie into wedges and serve chilled. It pairs wonderfully with a cup of coffee or an ice-cold glass of milk.

---

Tips:

• Make-Ahead Dessert: This pie is perfect for making ahead of time. It can be prepared the day before and stored in the refrigerator until ready to serve.
• Storage: Leftovers can be stored in the refrigerator, covered, for up to 3-4 days. The pretzel crust may soften slightly over time but will still be delicious.
• Freezing Option: You can freeze the pie by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

---

Prep Time:

20 minutes

Chill Time:

3-4 hours (or overnight for best results)

Total Time:

3 hours 20 minutes (or more if chilling overnight)

---

Nutritional Information (per serving):

• Calories: 420
• Protein: 5g
• Sodium: 320mg
• Carbohydrates: 40g
• Fat: 27g

(Note: Nutritional values may vary depending on the exact brands and amounts of ingredients used.)

---

Conclusion:

No-Bake Chocolate Pie with Pretzel Crust is a delightful, no-fuss dessert that delivers big on flavor. The contrast between the smooth, rich chocolate filling and the salty, crunchy pretzel crust is truly irresistible. Whether you’re preparing this pie for a special occasion or just a treat to enjoy at home, it’s bound to be a hit with anyone who loves the sweet and salty combination. Best of all, since it’s a no-bake dessert, it requires minimal effort, allowing you to enjoy an impressive pie without turning on the oven.

Print