Hot summer days are just around the corner (we hope), so this month we’ll be featuring easy no-bake desserts. First up, Tieghan of Half Baked Harvest shares her recipe for this incredible French silk pie, with a salty pretzel crust. Here’s how to make one of your own…
It’s finally May. Hurray! With May comes warmer days and sunshine…well, hopefully! If you’re like me and live in the mountains of Colorado then you are still getting snow. The rest of you, however, are probably enjoying sunshine and warmer days, prepping for summer and getting excited for all the cold treats to come. I may not be breaking out the shorts just yet, but I am getting prepared for those hot days with this no-bake French silk pie. It’s one of my favorite easy desserts to make. Unlike most French silk pies this one has a pretzel crust, and it’s the perfect amount of saltiness to light, silky chocolate filling. It’s so good and the easy no-bake crust is kind of my little secret to making an awesome pie. It never fails me!
Recipe: 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.
Thank you so much, Tieghan!
P.S. More best recipes, including a killer Ice-Cream Sundae and Caramel Molten Chocolate Cake.
(Photos and recipe by Tieghan Gerard of Half Baked Harvest. Thanks to Caroline Donofrio for helping with this series)