Roasted pecans swirled into decadent creamy salted caramel topped with chocolate ganache in a crispy pretzel crust for a perfect ratio of sweet and salty.
Author: Portlandia Pie Lady
Ingredients
Pretzel Crust - one 9-inch pie crust
1-1/2cupscrushed pretzels (5 ounce bag pretzels)(see note below for gluten free option)
3tablespoonspure cane sugar
7tablespoonsmelted butter
Filling & Topping:
1candulce de leche1 can unopened sweetened condensed milk boiled in pan of water for 3 hours (see above link for detailed instructions)
1cupchopped and pan roasted pecans
1/2teaspoonsalt
1-1/2cupshigh quality dark chocolate chips (semi-sweet or darker)
3/4cupheavy whipping cream
1teaspoonvanilla
1 to 2tablespoonscocoa nibs (optional) for garnish
Instructions
Pretzel Crust
Preheat oven to 350 degrees F.
In a large bowl, combine the sugar with the crushed pretzels and using a fork stir in the melted butter.
Press the crust mixture into a pie plate, using a custard cup to help press the sides and bottom. Bake for 7-8 minutes. Cool before using.
Filling & Topping
Remove the label and place the unopened can of sweetened condensed milk in a large saucepan that has room for water to be at least 1 to 2 inches taller than the can of milk.
Set burner on high to bring the water to a boil. Once boiling turn down the heat to medium/medium-high keeping it at a low boil for 3 hours. You may need to add hot water once or twice to keep water level above the can. Pour in extra hot water slowly to keep the boil going.
Once you remove the can from the water let it cool at room temp before attempting to open. The sweetened condensed milk is now transformed into luscious creamy amber color caramel.
For the ganache, place the chocolate chips in deep glass or metal mixing bowl, set aside.
In saucepan, over medium-high heat, heat cream with the vanilla until it just comes to a boil. Remove from heat and pour over chocolate chips to cover completely.
Let sit undisturbed for 10 minutes to melt chocolate. Whisk by hand until fully incorporated, glossy & smooth. (Do not refrigerate before pouring onto pie.)
Assembly:
Stir the cooled dulce de leche together with the pan roasted pecans and the 1/2 teaspoon of salt. Spread into the cooled pretzel crust.
Pour the prepared chocolate ganache over the salted caramel filling and add garnish. Refrigerate for 2 to 3 hours before serving.
Notes
Gluten Free Pretzel Crust: Use Glutino brand gluten free pretzels and follow directions above. They are the best brand I have found in gluten free pretzels and they are easy to find.