Chocolate Peanut Pretzel Pie


Published November 17, 2023 by Mimi Council

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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, Dark Chocolate Sweet Cream Pie, or my Chocolate Peanut Butter Tart.

chocolate peanut pretzel pie

If pie and brownies had a baby, it would be this chocolate pie! I use my traditional All Butter Pie Crust for the crust and fill it with a brownie like mixture that includes peanuts and pretzels. This sweet and salty organic pie has chocolate, flaky crust, and the perfect crunch.

Whether you have a birthday, graduation, or just a dinner party, this organic pie is sure to be a hit! This chocolate pie is rich, decadent, sweet and salty. Try something different than fruit pies and make this chocolate pie the next time you want to bake a pie!

chocolate peanut pretzel pie

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 this rich chocolate pie is loads of roasted and salted peanuts. On top I add mini pretzel twists for a sweet and salty pie!

Crowd Pleaser: This decadent organic 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!

Organic Pie: I love making organic pie at home because I can choose high quality organic butter, chocolate, and more. Skip the supermarket pie and make this instead!

chocolate peanut pretzel pie

Ingredients

chocolate peanut pretzel pie

Tools Needed

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chocolate peanut pretzel pie

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.

chocolate peanut pretzel pie

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!
chocolate peanut pretzel pie

FAQ's

What can I use in place of corn syrup?

If you don't have corn syrup or don't want to use it, you can use honey in its place.

Can I omit the nuts?

Yes, if you are nut free you can just omit the peanuts! You can add in a few more chocolate chips if you like!

Can I make this in advance?

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.

chocolate peanut pretzel pie

Craving More?

chocolate peanut pretzel pie

Chocolate Peanut Pretzel Pie

Mimi Council
Just like a brownie, but in pie form. This Chocolate Peanut Pretzel Pie is rich, decadent, and is a crave worthy sweet and salty dessert that everyone will love!
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 1 day
Total Time 1 day 1 hour 25 minutes
Course Dessert
Cuisine American
Makes 6 servings
Calories 729 kcal

Ingredients
 
 

Crust

Filling

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

High Altitude — Parbake at 350°F for 15 minutes, remove parchment paper and weights and bake for another 5 minutes. Once filled, bake at 350°F for 25 to 30 minutes or until crust is golden brown and filling looks set.

Nutrition

Calories: 729kcalCarbohydrates: 68gProtein: 16gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 123mgSodium: 375mgPotassium: 565mgFiber: 7gSugar: 37gVitamin A: 800IUVitamin C: 0.1mgCalcium: 147mgIron: 3mg
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One response to “Chocolate Peanut Pretzel Pie”

  1. Mimi Council says:

    5 stars
    The ultimate sweet and salty chocolate pie! We are obsessed with this in my house!

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