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1
Preheat oven to 350 degrees F.
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2
Beat the butter with 3/4 cup pretzels and the sugar until creamy.
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3
Add the flour and egg; beat to combine.
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4
Then add in the remaining pretzels.
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5
Flatten the dough between two pieces of plastic wrap and refrigerate for 30 minutes.
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6
Roll out the dough to a 12 inch round.
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7
Peel off the top sheet and invert the dough into a 10-inch fluted tart pan with a removable bottom.
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8
Press the dough into the pan then trim to fit.
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9
Chill for 30 minutes or until firm.
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10
Line the shell with parchment paper and fill with pie weights.
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11
Bake at 350 degrees F. for about 30 minutes.
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12
Remove the parchment paper and weights.
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13
Bake for another 10-15 minutes.
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14
Cover the edge with foil if it darkens too much.
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15
Cool completely.
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16
Brush the melted chocolate over the crust.
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17
Then refrigerate until set (about 10 minutes).
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18
Bring the cream to a simmer, in a medium saucepan.
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19
Remove from heat.
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20
Add the chocolate and let stand for 5 minutes then whisk until smooth.
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21
Cool to room temperature in a heat-resistant bowl (about an hour).
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22
Pour into pie shell and refrigerate until set (about 4 hours).
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23
Sprinkle lightly with a pinch of sea salt and crushed pretzels.
