Chocolate Pretzel Pie

This Chocolate Pretzel Pie makes a great addition to a Labor Day picnic, when you’re enjoying the end of the summer. That last bit of sunshine is extra sweet when you get to enjoy a treat like this. Though this is a longer recipe, the dulce de leche filling and delectable ganache are worth the wait and will feed you and your friends for days.

When is Labor Day? 

Labor Day honors American workers, and, ironically, marks a time off from work. This year, it falls on September 2. Labor Day’s origins go back to the 1886 Haymarket riots in Chicago. This chocolate pretzel pie definitely takes a lot of labor, but the holiday is about celebrating those efforts, so what better way than to work hard and get a big reward? 

Chocolate Pretzel Pie Recipe

Chocolate Pretzel Pie Ingredients

For the Crust

• 1-½ cups pretzel crumbs
• 3 graham crackers crumbs
• 8 tbsp unsalted butter, melted
• ⅓ cup granulated sugar

For the Ganache

• 8 oz semi-sweet baking bars, finely chopped
• 1 cup heavy whipping cream

For the Filling

• 1 (14-ounce) can sweetened condensed milk, label removed
• 1 (12-ounce) can evaporated milk
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup light brown sugar, packed
• 1 tsp kosher salt
• 2 cups whole pecans, half chopped and half whole
• 1 cup pretzel pieces

Pretzel Pie Instructions

1. In a bowl, mix together the crumbs, graham crackers crumbs, butter and sugar. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add a tablespoon more melted butter at a time. If it’s too wet, add a tablespoon more pretzel crumbs until it’s the correct consistency.
2. Pour the crumbs into the pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then pack it down into an even layer using a flat bottomed cup or measuring cup.
3. Bake in a preheated 350º for 10 minutes.
4. In a small saucepan, bring the heavy whipping cream just to a simmer on the stovetop, stirring occasionally.
5. Just as soon as you see a simmer, immediately remove from heat and pour over chocolate chips. Swirl the bowl to be sure all the chocolate is covered.
6. Place a lid on the chocolate chips to trap the heat. Let it sit without mixing for 5 minutes, then remove the lid and swirl the chocolate chips with a silicone spatula until evenly combined but be sure not to overmix.

7. For the filling, lace a can of sweetened condensed milk in a large pot and cover with water by a couple of inches.

8. Bring to a simmer and allow to simmer for 2 ½ hours. Carefully remove the can and allow to cool completely.

9. When the dulce de leche has cooled completely, place in a large bowl and add the evaporated milk, vanilla, eggs, sugar, salt, and chopped pecans. Whisk until smooth and combined. Pour filling into par-baked pie crust and top with pretzel pieces. Bake at 350F for 30-40 minutes or until the filling is completely set.

10. Top pie with chocolate ganache and chill overnight until completely set. Top with Pretzel pieces and chocolate covered pretzel before serving. 

Recipe and styling by Anna Franklin / Photography by Dave Bryce

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