Make one 9-inch pie, 8 to 12 servings
Ingredients
Pretzel-Graham Crust:
1 cup (114g) mini pretzel twists, pulsed into crumbs
1 cup (100g) graham cracker crumbs (6 full sheets)
2 Tbs. (25g) granulated sugar
2 Tbs. (25g) brown sugar
¼ tsp. cinnamon
½ cup (115g) unsalted butter, melted (1 stick)
Chocolate Cream Filling:
6 oz. bittersweet chocolate, finely chopped
1 Tbs. (14g) unsalted butter
1 tsp. vanilla extract
½ cup (100g) granulated sugar
3 large egg yolks
3 Tbs. (24g) cornstarch
2 Tbs. (12g) unsweetened baking cocoa
¼ tsp. salt
1 ½ cups (375ml) whole milk
½ cup (125ml) half and half
Bourbon Brown Sugar Whipped Cream:
1 ½ cups (375ml) heavy cream
¼ cup (50g) brown sugar
1 ½ Tbs. (22ml) bourbon
1 ½ tsp. vanilla extract
Instructions
Make the crust:
- Preheat the oven to 350° F.
- Place the pretzel crumbs, graham cracker crumbs, sugars, and cinnamon in a large bowl and mix to combine. Drizzle the melted butter into the bowl and mix until the crumbs are evenly moistened. Place the mixture into a 9-inch pie plate and press it firmly into the bottom and up the sides, creating a tightly-packed crust.
- Transfer the pie plate to the middle rack of the oven. Bake for 11-14 minutes, until the edges are deeply browned. Remove the pie plate from the oven and allow the crust to cool completely before filling.
Make the filling:
- Place the chopped chocolate and butter in a microwave-safe bowl. Microwave on high in 30 second increments, stirring between each, until the chocolate is fully melted and smooth. Stir in the vanilla extract and set aside.
- Place the egg yolks, sugar, cornstarch, cocoa, and salt in a medium saucepan and whisk to combine. Stream in the milk and half and half, whisking steadily until the egg yolk mixture is smooth and dissolved.
- Set the saucepan over medium-high heat. Cook, whisking regularly, until the cream starts to steam. Reduce the heat to medium and whisk constantly until the cream thickens and bubbles, about 2 to 3 minutes. Allow it to bubble for about 15 seconds, then remove the pan from the heat. Gently fold in the melted chocolate until it is just combined.
- Pour the filling into the cooled crust and smooth out the top. Press a sheet of plastic wrap directly to the surface of filling and transfer the pie to the refrigerator for a minimum of five hours before topping and serving.
Make the topping:
- Make the whipped cream 1 to 2 hours before serving the pie. Place the heavy cream in a cold bowl. Beat with a hand mixer on medium-high speed until soft peaks form, about 2 to 3 minutes. Add the brown sugar, bourbon, and vanilla extract. Continue beating on medium speed for about 1 minute longer, just until the cream holds stiff peaks.
- Remove the pie from the refrigerator and discard the plastic wrap. Spoon or pipe the whipped cream topping over filling. Refrigerate the pie for at least 30 minutes or until ready to serve. Dust with cocoa powder before serving, if desired.
