Pretzel Fudge Pie Recipe

Name: Pretzel Fudge Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups Small Pretzel Twists; 1/4 cups Packed Dark Brown Sugar; 1/2 cups Butter Or Margarine, Melted; 3/4 cups Butter Or Margarine, Cut Into Pieces; 3/4 cups Semisweet Chocolate Chips; 3/4 cups Packed Dark Brown Sugar; 2/3 cups Granulated Sugar; 3 whole Eggs, Beaten; 3 Tablespoons Whipping Cream; 4-1/2 teaspoons All-purpose Flour; 1 teaspoon Vanilla; 1-1/2 cup Frozen (thawed) Whipped Topping; 1/2 cups Caramel Topping

Servings: persons

3-1/2 cups Small Pretzel Twists
1/4 cups Packed Dark Brown Sugar
1/2 cups Butter Or Margarine, Melted
3/4 cups Butter Or Margarine, Cut Into Pieces
3/4 cups Semisweet Chocolate Chips
3/4 cups Packed Dark Brown Sugar
2/3 cups Granulated Sugar
3 whole Eggs, Beaten
3 Tablespoons Whipping Cream
4-1/2 teaspoons All-purpose Flour
1 teaspoon Vanilla
1-1/2 cup Frozen (thawed) Whipped Topping
1/2 cups Caramel Topping

1
Heat oven to 350u00b0F. In food processor, place 3 cups of the pretzels and the first amount of brown sugar. Cover and process until finely chopped. Stir in melted butter. Press mixture into the bottom and up the sides of an un-greased 9-inch glass pie plate. Set aside.
2
In medium microwavable bowl, microwave butter pieces and the chocolate chips on High setting for 1 to 2 minutes, stirring once, until melted and smooth. Stir in the second amount of brown sugar and the granulated sugar. Stir in eggs. Stir in whipping cream, flour and vanilla. Pour into the crust-lined plate.
3
Put the pan into the heated oven. Bake for 50 minutes or until center is set. Remove pan from oven. Cool completely, about 3 hours.
4
Coarsely crush the remaining 1/2 cup pretzels. Top each slice of pie with a dollop of whipped topping. Drizzle with caramel topping and sprinkle evenly with crushed pretzels.

1534

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3-1/2 cups Small Pretzel Twists, 1/4 cups Packed Dark Brown Sugar, 1/2 cups Butter Or Margarine, Melted, 3/4 cups Butter Or Margarine, Cut Into Pieces, and more.

Yes, Pretzel Fudge Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pretzel Fudge Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions