Ingredients
For The Crust:
- 1 1/2 cups Glutino Gluten Free Pretzel Twists, finely ground
- 1/3 cup white sugar
- 6 tablespoons butter, melted
For The Filling:
- 3 ounces unsweetened chocolate, cut into pieces
- 1 cup butter, softened
- 1 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- 4 eggs
For The Topping:
- 2 cups fresh strawberries, sliced
- 1 tub whipped cream or whipped topping
Instructions
For The Crust:
- Preheat over to 375°F.
- Mix pretzel crumbs, sugar, and melted butter until well blended.
- Press mixture into 9″ pie pan. Bake for 7 minutes. Chill for 1 hour.
For The Filling and Topping:
- In a saucepan or double boiler, melt chocolate over low heat, stirring occasionally. Once smooth, allow to cool for several minutes.
- In a bowl with an electric mixer, beat butter on medium speed until fluffy. Add in sugar and vanilla, and beat until combined.
- Add in melted chocolate. Finally, beat in the eggs, 1 at a time. Beat until mixture is smooth and fluffy (several minutes).
- Pour chocolate filling into prepared pie crust. Give the pie a shake to allow the filling to settle. Refrigerate at least 2 hours.
- Before serving, decorate with sliced strawberries and cool whip topping.
- Enjoy!
Featured Products
Gluten Free - 14.1 oz
Pretzel Twists
We’ll put our pretzel game up against anybody’s. These twisted treats are legit.
