Chocolate Pudding Pie

Step 1

Heat oven to 350 degrees F. In a food processor combine pretzels, 1/4 cup brown sugar, and butter; blend until mixture resembles fine crumbs. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake crust until fragrant and just turning golden, 10 to 15 minutes; cool.

Step 2

In a medium saucepan whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt, and milk. Place over medium heat and stir until sugar is just dissolved, about 2 minutes. Whisk in egg yolks. Cook, stirring constantly, until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custard cools.

Step 3

While custard cools, make a chocolate ganache to cover pie crust. Place chopped semi sweet chocolate in medium bowl. Heat 1/4 cup + 2 tablespoons of heavy whipping cream in microwave about 30-40 seconds (just until boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using rubber spatula to help spread chocolate up the sides and over entire bottom of crust. Place in refrigerator or freezer until set.

Step 4

Pour custard into cooled crust with hardened ganache and press plastic wrap directly onto surface. Chill until firm, 4 hours or up to a day.

Step 5

Whip cream and confectioners’ sugar until soft peaks form, spread over pie and garnish with extra pretzels and chocolate shavings.