I made this pie five times before getting it just right. My kids questioned me and even complained a bit by the fourth try- “Again, Mama?” I felt bad for them. How unfortunate they should have to eat this chocolate chip cookie pretzel pie again. The hardship of it all is immense for them. I stuck with it even after one unfortunate incident when the slightest comment by my husband regarding the pie lead me to take a deep dive off a raged cliff into the dark spaces of my mind that are quite scary to visit. I recovered; retrieved the recipe notes from the recycling bin; and tried again. The fifth time is a charm. This pie is now lovingly called pandemic pie. I pushed through until it got better. We all need to push through until it gets better and if making this pie or any pie helps, go for it.
Chocolate Chip Cookie Pretzel Pie
Recipe adapted from A Family Feast
1 unbaked 9-inch deep-dish pie shell, store-bought or homemade (I have tried both. Go with what works best for you!)
2 eggs at room temperature
¾ cup unbleached all-purpose flour
½ granulated sugar
½ brown sugar, packed
¾ cup or 1+ ½ sticks of unsalted butter, at room temperature
½ cup dark chocolate chips
½ cup milk chocolate chips
A good pinch of kosher salt
1 teaspoon of vanilla extract
½ cup pretzels, crushed for sprinkling
¼ cup mini chocolate chips for sprinkling (optional)
Vanilla ice cream (completely optional but excellent with this pie)
Preheat your oven to 325F. Place the unbaked pie crust into a 9-inch-deep dish pie plate. Crimp the edges. Set aside.
Using a stand mixing with a paddle attachment or large mixing bowl with a handheld mixer, beat the eggs on medium-high speed until pale and foamy. Add the flour, sugars, a pinch of salt, and vanilla. Mix until combined, scraping the sides and bottom of the bowl once or twice with a spatula. Add the butter. Continue to beat until the butter is well combined with the batter. Stir in the chocolate chips.
Scrape the batter into the unbaked pie crust. Spread evenly. Sprinkle the crushed pretzels and a handful of the mini chocolate chips over the entire pie.
Bake until the pie is golden brown and a cake tester inserted into the center of the pie comes out with just a few crumbs and melted chocolate, about 50-55 minutes. (If you see batter on the cake tester it should bake for a few more minutes.) Check the pie at 50 minutes. Bake longer if necessary but check every two minutes. Allow the pie to cool on a wire rack for at least 30 minutes before serving. Serve with a generous scoop of vanilla ice cream if desired. Enjoy!
Leftovers can be covered loosely with foil and stored at room temperature.
5 Pie Links To Get You Through The Pandemic
What month is it? I have completely lost track of time. Somehow it is May. May in Massachusetts can vary weatherwise but strawberries and blueberries displayed in the grocery store is a welcome reminder that it is spring. If you are craving a summer berry pie check out this strawberry pie and this blueberry pie. If you cannot find fresh berries, frozen works too!
If you are looking for something refreshing, affordable, as well as, ingredients that are easy to find check out King Arthur’s recipe for key lime pie.
Smitten Kitchen has a recipe for a black bottom oatmeal pie that is delicious. The ingredients are likely ones you already have in your house so no need to run to the grocery store. Bonus!
My husband and I watch The Daily Social Distancing Show with Trevor Noah every night after the kids go to bed. This show is truly getting me through the pandemic. In honor of Trevor Noah and his South African roots here is a recipe for South African milk tart. It is on my must-make list! Looks like comfort in a pie plate!