I made this pie for Thanksgiving with my family and it was quite tasty! The recipe came from the Food Network magazine.
Chocolate Pretzel Pie
2 c milk
1/2 c sugar
1/4 c cornstarch
1/2 tsp salt
4 large egg yolks
2 Tbsp brewed coffee cooled
1/2 tsp vanilla extract
4 ounces semisweet chocolate chips
14 Chocolate Gram cracker sheets or 1 cup chopped
1 cup finely chopped pretzels
7 Tbsp melted butter
Directions: Preheat oven to 350 degrees. Grind/chop gram crackers and pretzels. Add to a bowl with melted butter and sugar. Mix. Press into a 9 inch pie pan and bake until firm. 18-22 minutes. Let cool before adding filling.
Heat Milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate chips until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent skin from forming.
Pour the filling into the cooled crust, press plastic wrap directly onto the surface and chill until set (at least 4 hours). Top with pretzel pieces.