Eggless Chocolate Pudding Pie in a Salted Pretzel Crust
A delicious pie recipe to try this holiday season. An eggless chocolate pudding pie in a salted pretzel crust. The salted pretzel crust balances the sweetness from the pudding filling so well. It’s just an explosion of flavors in your mouth. This recipe can be made Vegan easily. This recipe is absolutely delicious, the pudding is soft, creamy and jiggly and just melts in your mouth. This is definitely one of my favorite pies now.
Happy Baking!
Servings: 1 7/8 inch pie
Prep Time: 20 mins
Cooking/Baking Time: 30-40 mins
Chilling Time: 4-6 hours
Total Time: 6 hours +
Ingredients:
Pretzel Crust:
5 sheets graham crackers
35 g salted pretzels
6 tbsp melted butter
2.5 tbsp brown sugar
Pudding filling :
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 tbsp corn starch
1/8 tsp salt
2 cups milk
1 tbsp vanilla
2 tbsp butter
3-4 tbsp/ 25g chopped chocolate
Garnish:
Whipped cream
Berries
Pretzel
Directions:
Crust : In a food processor add graham crackers, brown sugar and pretzel. Pulse till fine.
Add melted butter and pulse till combined. It should be like wet sand.
Spread it out on a pie tin, evening out the edges. I like to use a measuring cup to get the edges and pie shape.
Bake at 375F for 10-13 mins till it’s golden brown. Let the crust cool.
Pudding filling: While the crust bakes, prepare the pudding for the filling.
In a heavy bottom pan, add cocoa powder, sugar, corn starch and chocolate and mix. Keep the flame on low- medium.
Add 1/2 of the milk and vanilla and using a whisk, stir till no lumps.
Keep cooking till the mixture thickens.
Add the rest of the milk and whisk. Keep cooking till it thickens again. It should come just to a boil.
The mixture should be thick enough to coat the back of the spoon.
Add the butter and combine.
Let the mixture cool for 5-10 mins till it stops steaming.
Pour the pudding mixture in the pie crust and let it chill in the fridge for 4-6 hours till it’s set completely. I like to set you overnight.
Top with whipped cream, pretzel and berries of you choice. Slice and serve!
Notes/Tips:
You can prepare the crust 1-2 days before and keep it refrigerated.
For the pudding filling, make sure there are no lumps as you stir in the milk.
Keep stirring to prevent any burns or it sticking to the base.
You can fill the pudding in cups and let it chill as puddings also.
Make sure it sets well before slicing.
Vegan: Crust: use vegan graham crackers and pretzel and vegan butter (not nut butter). Pudding filling: use nut milk of your choice and vegan chocolate.
