A Twist On The Pie
Every so often I come across a double dipped pretzel, one that is first dipped in peanut butter and then covered in chocolate. I find these the hardest to resist…with one prerequisite…the pretzel must be crunchy.
I am not a candy maker and have never quite understood why some dipped pretzels lose their crunch. Are the makers using stale pretzels or does something happen to the pretzels as they are being dipped?
I can’t say that I have lost sleep over this perplexing question. Instead, I figured out a dessert to make that combines flavors I love without having to ‘fix’ a non-crunchy pretzel; Twisted Peanut Butter Pie.
I start with a pretzel crust, which is a refreshing change of pace from the more traditional graham cracker crust. The taste is subtle and I love watching people’s faces, as they figure out the ‘secret’ ingredient.
It was a challenge getting the peanut butter layer to adhere to the crust. It was the fabulous suggestion of a girlfriend of mine that caused me to switch the chocolate layer from the top to the bottom. Not only does this allow the peanut butter layer to stick to something, it also makes slicing the final product much easier.
Making miniature chocolate covered pretzels gives a whole new meaning to putting an icing on the cake. Both Shoshana and I had fun placing the dipped pretzels on top of the pie. The pretzels, truly, put a twist on the pie.
|Twisted Peanut Butter Pie|| |
- 5.35 ounces miniature pretzels
- 2 tablespoons light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted
- Chocolate Ganache Layer:
- ¾ cup heavy whipping cream
- 8 ounces semisweet chocolate chips
- Peanut Butter Layer:
- 1½ cups creamy peanut butter
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup confectioners sugar
- 2 tablespoons heavy whipping cream
- Chocolate Covered Pretzels:
- 14-16 miniature pretzels
- ½ cup semisweet chocolate chips
- For the crust:
- Preheat oven to 350°. Place pretzels into food processor fitted with metal blade. Process until fine crumbs. Process in brown sugar. Add melted butter and pulse on/off until completely blended in.
- Transfer crust to 9” pie plate and press into the sides and bottom, not going onto the lip of the plate. Bake at 350° for 10 minutes. Cool completely.
- For the chocolate ganache layer:
- Bring cream to a simmer. Pour over chocolate and let the mixture sit for 5 minutes. Stir until blended. Cool completely. Transfer ¼ cup of the ganache to a small freezer bag and set aside. This will be used to drizzle over the peanut butter layer.
- Distribute the remaining ganache evenly over the cooled crust. Refrigerate until set.
- For the peanut butter layer:
- Place peanut butter, butter and brown sugar into a large mixing bowl. Beat until well blended. Add confectioners sugar and whipping cream and beat until creamy. Distribute over the ganache.
- Cut a small piece off one of the bottom corners of the plastic bag. Drizzle chocolate over the peanut butter layer. Refrigerate.
- For the chocolate covered pretzels:
- Line a small baking sheet with aluminum foil. Microwave chocolate in a small microwaveable bowl. Dip pretzels, one at a time, into the chocolate and lay them onto the prepared pan. Freeze until set, about 15 minutes.
- Place chocolate covered pretzels on the top of the pie, so that they angle out of it.