This easy Chocolate Pie Recipe with Pretzel Crust is the perfect duo! The simplicity of the chocolate pie filling with the salty pretzel crust is incredible! Make it ahead and place it in the fridge or freezer to enjoy with family and friends at your next party or holiday gathering.

chocolate pie in white baking dish with text overlay

By now I’m sure you have discovered that I’m a fan of all things simple. And a chocolate dessert recipe is certainly one of them.

I first got the inspiration for this easy pie recipe while enjoying chocolate covered pretzels with my kids. I started playing around in the kitchen and realized all you need are a few simple ingredients to reach sweet and salty heaven.

A 3 ingredient crust and 2 ingredient filling make this chocolate pie as easy as, well, pie!

Chocolate Pie Recipe Ingredients

easy chocolate pie recipe in white baking dish

How to Make the Chocolate Pie Recipe

  1. Preheat oven to 350 degrees.
  2. Crush pretzels until fine in a food processor.
  3. Melt butter and fold pretzels in.
  4. Stir in brown sugar.
  5. Press the crust into pie dish with a spoon, pushing the base of the crust to create a slight wall.
  6. Bake 10 minutes.
  7. Bring cream to boil in a small saucepan.
  8. Pour chocolate wafers into a bowl and cover with heavy cream. Whisk until smooth.
  9. Pour chocolate mixture into pie crust and refrigerate 4 hours or overnight.

easy chocolate pie recipe in white baking dish

Do You Refrigerate the Pretzel Crust Pie?

Yes! You’ll need to refrigerate the chocolate pie recipe before and after serving.

Before serving, refrigerate the pie for at least 4 hours, and up to overnight. This makes it a great make ahead dessert for parties and holiday gatherings.

After serving, cover the pie dish with plastic wrap, directly touching the chocolate pie filling, and refrigerate. The chocolate pie will keep for 3-4 days. Remove from the fridge at least 10 minutes before serving to take the chill off.

Can You Freeze this Sweet and Salty Dessert?

Yes! Yet another reason why this chocolate pie recipe makes a perfect make ahead dessert. To freeze the pie properly, wrap the entire dish in plastic wrap, twice, making sure the plastic wrap is directly touching the chocolate pie filling.

Remove from the freezer and transfer to the fridge 24 hours before serving.

Tips for the Best Chocolate Pie Recipe with Pretzel Crust

  • If you don’t have a food processor, put the pretzels in a Ziplock bag and crush with a rolling pin.
  • Take the extra time to press the crust firmly into the pie dish to create edges.
  • For an extra special touch, make a pattern in the just poured over chocolate filling with a knife or fork.
  • Looking for a shortcut? Replace the pretzel crust in the chocolate pie recipe with prepackaged graham cracker crumbs. You won’t get that sweet and salty combo, but it will still be delicious!

pretzel crust pie with chocolate filling in white baking dish

More Chocolate Recipes You’ll Love:

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pretzel crust pie with chocolate filling in white baking dish
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Easy Chocolate Pie Recipe with Pretzel Crust

This easy Chocolate Pie Recipe with Pretzel Crust is the perfect duo! The simplicity of the chocolate pie filling with the salty pretzel crust is incredible! Make it ahead and place it in the fridge or freezer to enjoy with family and friends at your next party or holiday gathering.
Prep: 10 minutes
Cook: 10 minutes
Refrigerate: 4 hours
Total: 20 minutes
Servings: 8
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Ingredients  

  • 2 1/2 cup pretzels
  • 13 tablespoon butter
  • 1/4 cup brown sugar packed
  • 8 ounce chocolate wafers
  • 1 cup heavy cream

Instructions 

  • Preheat oven to 350 degrees.
  • Crush pretzels until fine in a food processor.
  • Melt butter and fold pretzels in.
  • Stir in brown sugar.
  • Press into pie dish with a spoon, pushing the base of the crust to create a slight wall.
  • Bake 10 minutes.
  • Meanwhile, bring cream to a boil.
  • Pour chocolate wafers into a bowl and cover with heavy cream. Whisk until smooth.
  • Pour chocolate mixture into pie crust and refrigerate 4 hours or overnight.

Julie's Tips

If you don't have a food processor, place the pretzels in a zip-top bag and crush using a rolling pin.
Keep the chocolate pie chilled in the refrigerator, cover the pie dish with plastic wrap or a lid, and it will last for 3-4 days.
Looking for a time saver?  Swap the pretzel crust for prepackaged graham cracker crusts.
Calories: 512kcal | Carbohydrates: 48g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 91mg | Sodium: 690mg | Potassium: 131mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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25 Comments

      1. Soory, I wasn’t clear. The crust is amazing, but the pudding/filling doesn’t get firm. Should I boil the cream longer or wish longer?

        1. I’m sorry that I misunderstood. I don’t think you whisked it long enough. I’m glad you enjoyed it and hope you have a happy holiday!

  1. Hi, a beginner baker here. ^_^ If I use real chocolate, should I melt it first before pouring in the hot heavy cream? Or I can do the same method of simply pouring in the cream into the bowl of chocolate? Thanks in advance!

  2. I made this tonight with a 9-inch pie pan. It’s gorgeous but the crust is a full inch above the filling. Either the crust needs to be reduced by half a cup or the filling increased by half a cup. Do you recall the size of the pan you used? I really enjoy your recipes and I love and have used with great compliments your table setting tips. Thank you!

    1. Sadly pie pans do very – some are much deeper, some are an inch, even two wider. I made this in an 8″, but often use a 9″ as well. You can always eat the extra crust by the spoonful, I won’t judge ;).