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Pretzel Fudge Pie

  • Prep 15 min
  • Total 4 hr 5 min
  • Ingredients 13
  • Servings 10

Enjoy this baked pie that’s made using pretzels and chocolate-vanilla mixture - topped with caramel and whipped topping. MORE+ LESS-

Ingredients

3
1/2 cups small pretzel twists
1/4 cup packed dark brown sugar
1/2 cup butter or margarine, melted
3/4 cup butter or margarine, cut into pieces
3/4 cup semisweet chocolate chips
3/4 cup packed dark brown sugar
2/3 cup granulated sugar
3
eggs, beaten
3
tablespoons whipping cream
4
1/2 teaspoons all-purpose flour
1
teaspoon vanilla
1
1/2 cups frozen (thawed) whipped topping
1/2 cup caramel topping

Steps

Hide Images
  • 1
    Heat oven to 350°F. In food processor, place 3 cups of the pretzels and 1/4 cup brown sugar. Cover; process until finely chopped. Stir in melted butter. Press mixture in bottom and up sides of ungreased 9-inch glass pie plate.
  • 2
    In medium microwavable bowl, microwave 3/4 cup butter and the chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted and smooth. Stir in 3/4 cup brown sugar and the granulated sugar. Stir in eggs. Stir in whipping cream, flour and vanilla. Pour into crust-lined plate.
  • 3
    Bake 50 minutes or until center is set. Cool completely, about 3 hours.
  • 4
    Coarsely crush remaining 1/2 cup pretzels. Top each slice of pie with dollop of whipped topping. Drizzle with caramel topping; sprinkle evenly with crushed pretzels.

Expert Tips

  • This pie is very rich—like a brownie baked in pie crust. Dress it up with scoops of vanilla ice cream instead of whipped topping, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
557
% Daily Value
Total Fat
30g
0%
Saturated Fat
18g
0%
Sodium
503mg
0%
Total Carbohydrate
72g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 4 Other Carbohydrate; 6 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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