Chocolate Peanut Pretzel Pie
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Rich, chocolatey brownie-like filling with roasted and salted peanuts is topped with pretzels inside a buttery and flaky pie crust. This Chocolate Peanut Pretzel Pie will be a crowd pleaser anytime you serve it!
If you’re looking for more chocolate pies, be sure to check out some of my other favorites like my Chocolate Bourbon Pecan Pie, Cherry Chocolate Chip Pie, or my Chocolate Peanut Butter Tart.
Table of Contents
Why You'll Love This Recipe
Rich & Decadent: This Chocolate Peanut Pretzel Pie is brownie-like in consistency. It’s filled with a rich chocolate custard that pairs incredibly well with the butter and flaky crust.
Sweet & Salty: Inside the rich chocolate custard is loads of roasted and salted peanuts. On top I add mini pretzel twists for a sweet and salty pie!
Crowd Pleaser: This rich and decadent pie has it all. It has a buttery and flaky crust, rich chocolate filling, salty pretzels, this is sure to be a crowd pleaser for whatever occasion you bake it for!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Homemade Organic Light Brown Sugar
NuNaturals Organic Dutch Cocoa Powder
Wholesome Organic Light Corn Syrup
Organic Roasted & Salted Peanuts
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Stand Mixer (or you can just use a bowl and your hands for the pie crust)
9-inch Pie Pan (see tips for my top picks)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Pie Weights (or just use rice, like I do!)
Large Bowl
Spatula
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
Step 2
Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter.
Step 3
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
Step 4
Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Step 5
Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights and bake for another 5 minutes.
Step 6
To make the filling: In a large bowl, add the light brown sugar, melted butter, Dutch cocoa, corn syrup, and eggs and mix to combine completely. Add the peanuts and chocolate chips and fold to combine completely.
Step 7
Transfer the filling to the pie crust. Lightly press pretzels into the top of the pie. You can place them flat, like I did, or you can even chop or break them up and cover the whole top.
Step 8
Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set.
Baker's Tips
- For a buttery and flaky pie crust, make sure your butter is cold! If you are new to making pie crust, check out my post All Butter Pie Crust with tons of tips and tricks for making the best pie crust.
- Make sure to use a pie pan that's aluminum or cast iron. These materials will yield the best results and won't create a soggy bottom like ceramic or glass can. My favorite pie pans are USA Pan Pie Pan or the Lodge Cast Iron Pie Pan (what I used here!).
- If you want to substitute the corn syrup for honey, you can do that. I used corn syrup for a neutral flavor so it’s really chocolate and peanuts that shines through. But, if you don’t want to use corn syrup, honey will work, you’ll just have a slightly honey flavor (but it will go really well!).
- I used roasted and salted peanuts for flavor. If you only have raw peanuts without salt, you can either roast and salt them or you can add in some salt. I can’t say exactly how much as I haven’t tested this, but I do know if you use unsalted nuts, you won’t get the same flavor.
- I used dark chocolate chips in the filling, but semi sweet or even milk chocolate will also work. Whatever flavor you prefer will be delicious!
- I placed the pretzels flat on top as I thought they looked sweet like that. But, you can just as easily chop them up and sprinkle the entire top with chopped pretzels. If you only have larger pretzels then this would be best!
- Be sure to store this pie in a cool dry place. Do not store in a Tupperware or cake dome as the crust will become soggy. I like to just leave out on a platter on the counter, it usually doesn’t last more than two days in my house!
FAQ's
If you don't have corn syrup or don't want to use it, you can use honey in its place.
Yes, if you are nut free you can just omit the peanuts! You can add in a few more chocolate chips if you like!
Yes, this is a great dessert to make the day before a party. If you are making this in advance, be sure to just leave it out on the counter overnight, do not put in a cake dome or any kind of airtight container as the crust will become soggy.
Craving More?
Chocolate Peanut Pretzel Pie
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- ½ teaspoon cane sugar
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 113 grams light brown sugar (packed)
- 57 grams salted butter (melted)
- 43 grams Dutch cocoa (sifted)
- 78 grams light corn syrup
- 2 large eggs
- 177 grams roasted salted peanuts
- 142 grams dark chocolate chips
- pretzel twists for topping
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
- Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights and bake for another 5 minutes.
- To make the filling: In a large bowl, add the light brown sugar, melted butter, Dutch cocoa, corn syrup, and eggs and mix to combine completely.
- Add the peanuts and chocolate chips and fold to combine completely.
- Transfer the filling to the pie crust. Lightly press pretzels into the top of the pie. You can place them flat, like I did, or you can even chop or break them up and cover the whole top.
- Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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