Sweet mixed with salty, all crispy and golden(Apologies to Rogers, Hammerstein, and Julie Andrews)
Sugar that’s thickened and baked until molten
Pretzels and graham crackers, dolloped with cream
Caramel and chocolate, pairing supreme
Rather than belabor the point with five more stanzas about a pie that’s one of my new favorite things, I’ll just say that this salted caramel pretzel pie stole the show last month at Thanksgiving.
Actions spoke louder than words; while carrying the lineup of pies and tarts to the buffet, I heard the usual chorus from the living room of how everyone was too full to even think about something sweet.
But surveying the scene after the smoke had cleared and plates were scraped clean, not even a sliver of this pie—nay, just a misshapen lump of crust and whipped cream—remained.
A simpler version of the pie in Food & Wine caught my eye with a plain old graham cracker crust, a layer of homemade dulce de leche, and a whopping topping of whipped cream.
Never being one to leave well enough alone, I snuck a bunch of salty pretzels into the crust and subbed out half the whipped cream for a chocolate pudding layer.
And bumped up the amount of sea salt, because of my salt tooth.
Am I also crazy for thinking a milk chocolate mousse layer topped with vanilla-tinged marshmallow fluff also might be a scene-stealer? Or is that just the sugar talking?
(I won’t even try the boil-a-can way myself.)
Just crack open those cans and slow-roast the contents in a water bath to make a milky, intense caramel without the threat of lava-like explosions.
Because the threat of eating an entire chocolate salted caramel pretzel pie is real enough. Though much less dangerous in the long run.
- 3 ounces (85 grams) graham crackers
- 3 ounces (85 grams) thin pretzels
- 8 tablespoons (1 stick) unsalted butter
- 2 (14-ounce) cans sweetened condensed milk
- 1 tablespoon flaky sea salt like Maldon
- 1 recipe chocolate pudding base
- 1 cup heavy cream
- 1 tablespoon confectioner's sugar
Make the crust:
- Preheat the oven to 350 degrees F.
- Whir the graham crackers and pretzels together in a food processor until they're pulverized into crumbs. Transfer to a large bowl.
- Melt the butter over low heat in a small saucepan and stir into the crumbs.
- Press the crust into a 9-inch pie dish or tart pan.
- Bake for 10 minutes or until the crust is just turning golden brown. Cool to room temperature.
Make the salted caramel and pudding:
- Preheat the oven to 425 degrees F and bring a kettle of water to a boil.
- Pour the condensed milk into a heatproof 8- or 9-inch square glass casserole dish and sprinkle the sea salt on top.
- Cover with foil and place into a heatproof 9x13-inch casserole dish.
- Pour hot water from the kettle into the larger dish until it reaches halfway up the sides of the foil-covered dish.
- Bake for 2 hours, stirring the condensed milk every 30 minutes and adding more water to keep it halfway up the sides of the pan.
The condensed milk will get lumpy, chunky, and sometimes a little fluffy as it cooks; just keep to the stirring schedule it will smooth out in the end.
- Make the pudding layer as the caramel cooks and refrigerate.
- Pour the caramel into the cooled crust and top with the cooled pudding.
- Refrigerate overnight.
- Before serving, whip the cream and confectioner's sugar together with an electric hand mixer or stand mixer fitted with the whisk attachment.
- Spoon the whipped cream atop the pie in fluffy peaks.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 66mgSodium: 1061mgCarbohydrates: 17gFiber: 0gSugar: 7gProtein: 3g
The nutritional information above is computer-generated and only an estimate.
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