Chocolate-Orange Pudding Pie with Pretzel Crust
By Brandy O'Neill
This chocolate orange pudding pie is the perfect easy Thanksgiving dessert—rich chocolate flavor with just a touch of orange essence. The sweet and crunchy pretzel crust gives you that perfect sweet and salty bite.
- Yield: 6-8 slices
- Course: Dessert
INGREDIENTS
- Cornstarch
- Dark brown sugar
- finely crushed pretzels
- For the crust:
- For the filling:
- orange extract
- orange zest
- pinch kosher salt
- unsalted butter
- unsweetened cocoa powder
- whipped cream
- Whole milk
DIRECTIONS
- For the crust: Preheat oven to 350°F.
- Using a food processor, crush your pretzels until they reach the consistency of graham cracker crumbs. Add crumbs to a medium mixing bowl.
- Pour in melted butter, dark brown sugar and orange zest. Mix until completely combined.
- Pour in melted butter, dark brown sugar and orange zest. Mix until completely combined.
- For the filling: In a medium sized saucepan set over medium-high heat, whisk together sugar, cornstarch and cocoa powder. Slowly whisk in milk to combine. Continue whisking until the mixture starts to boil (as the mixture boils it will start to thicken).
- Keep cooking and whisking until the mixture is thick enough to coat the back of a wooden spoon.
- Once thick, remove the pudding from the stove and stir in butter, orange extract and salt.
- Let thickened mixture cool slightly and then pour into the prepared pie pan. Spread out evenly and cool in the refrigerator for at least one hour, or until firm.
- Top with whipped cream and a sprinkling of cocoa powder.
