No-Bake French Silk Pie
By Tieghan Gerard of Half-Baked Harvest
What you’ll need:
For the Pretzel Crust
- 1 ¾ cups crushed pretzels
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup honey
For the Pie Filling
- 6 oz. semi-sweet chocolate chips
- 1 cup (2 sticks) salted butter, softened to room temperature.
- 1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
- 1 tbsp. vanilla extract
- 4 whole eggs
Grease an 8 or 9-inch pie plate or spring form pan.
In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.
In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).
In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.
Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.
Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.