Imperfect Pretzel Pie

This is a pie born out of desperation.

Imperfect Pretzel Pie

I’ve lost count of how many weeks I’ve had to curb my baking cravings. I’m not *really* meant to use the oven yet but it got too much. Sssh.

Oh, and then then scales broke.

This was meant to be a pretzel pie crust (inspired by this recipe) filled with brownie. Instead, the Imperfect Pretzel Pie was born.

I’ll give you the recipe as it was meant to be but I have no idea how you re-create the crunchy sugar crust that rose up, leaving a gooey, unbakeable filling underneath. I think there was too much sugar in the brownie mix – that was certainly the point that I noticed that the consistency was all wrong. I added a little extra egg and an extra knob of melted butter. I also sprinkled Speculoos Hagel on top because we all know that they make even the most mediocre bakings great.

Mr B says that this pie is awesome. This might be because he has had a baking drought, it might be because he has a low threshold, or he might be right.

It’s a little on the sweet side for me, but some better chocolate or cocoa in the mix would fix that. Either way, salty pretzels and sweet chocolate is no bad thing.

Imperfect Pretzel Pie

Note – you could bake the pie crust first and then do the filling but I was aiming for minimum time and mess and it was still crunchy.

Pretzel crust

For the pretzel crust:
1 stick (114g)  unsalted butter, softened
1 1/4 cups crushed pretzels – I used Osem Sesame Pretzel Rings and I think it was about 200g
3/4 cup (175g icing  sugar (if making again, I’d use soft brown I think)
1/2 (63g) plain flour
1 large egg

Beat the butter, icing sugar and 3/4 of  the pretzels together then add the flour and egg keeping beating until well combined.
Mix in the remaining 1/4 of pretzels with a spoon so that there are some larger chunks.

Press the dough out flat between clingfilm and leave to chill in the fridge

For the filling (this is where mine took on a life of its own)
100g dark chocolate broken up
85g butter
165g caster sugar
2 small eggs
65g plain flour

Melt the chocolate and butter together over water, or in the microwave if you’re brave
Add the sugar and then the flour, stirring both in well.
Add the eggs and make sure all is mixed together.
Preheat the oven to 170c

Now assemble:

Roll the chilled pretzel dough between the clingfilm until it is big enough for your pie dish (mine  was 9inch and there was plenty.
Taking the film off one side, lay the dough over the dish and press it into the bottom and up the sides. Remove the top film and trim the edges.
Now pour the brownie batter into the dish.
Put in the oven cook for…well…who knows. Mine took at least 45mins with me varying between 140c and 170c because I wasn’t sure what was going on!

If you get the crust on top and you eat it warm, you can crack it like a boiled egg!

Crack-it crust

I’m entering this in Alphabakes as this month’s letter is P and into Frugal Food Fridays as it was made only using using leftovers and ingredients I already had.