French Silk Pie

Yield: 1 pie; serves 6 to 8 | Prep Time: 20 minutes | Chill Time: 1 hour

Pretzels are my favorite food, so I can’t help sneaking them into even the most unexpected recipes. While not a traditional take on a French Silk Pie with pastry tart crust, this version is just as decadent, and I hope you love the surprising change—a salty pretzel crust.

INGREDIENTS

Pretzel Crust

8 tablespoons (1 stick / ½ cup) unsalted butter, melted

¼ cup honey

1¾ cups crushed salted pretzels

Filling

8 tablespoons (1 stick / ½ cup) unsalted butter, softened

1½ cups powdered sugar

½ cup semisweet chocolate chips, melted

Pinch of kosher salt

2 teaspoons vanilla extract

2 tablespoons sour cream

1 teaspoon instant espresso powder

Whipped topping for garnish

DIRECTIONS

Pretzel Crust

1. Grease an 8- or 9-inch pie plate or springform pan.
2. In a bowl, mix together the melted butter and honey until smooth. Add the crushed pretzels and mix until combined. Press the mixture firmly against the bottom and sides of the greased pie plate or springform pan. Transfer to the fridge to chill.

Filling

1. Meanwhile, make the filling. Using an electric mixer and a large bowl, cream together the butter and powdered sugar until light and fluffy, about 3 minutes.
2. Add the melted chocolate, salt, vanilla, sour cream, and espresso powder and mix until combined and smooth.
3. Pour the filling into the chilled pie crust, and return it to the fridge for at least 1 hour.
4. Serve, topped with whipped topping.