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For the Crust:
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1. Preheat oven to 350 degrees Fahrenheit.
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2. Crush enough of your pretzel of choice to make up 3/4 cup. I'd recommend pulsing them in a food processor until fine and crumbly. You don't want too many big chunks left.
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3. Mix crushed pretzel with sugar, and then drizzle in the melted butter and stir until all the crumbs are coated. You may need a bit more than 6 tablespoons butter, depending on how fine your pretzel crumbs are.
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4. Press the mixture firmly into a 9 inch pie plate, making sure to cover the sides as well.
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5. Bake the crust for 10 minutes and let it cool on a rack while you prepare the filling. (If the crust slides down the side at all while you bake, as sometimes happens, just smooth it back up there while still warm. It will cool solid and crunchy.)
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For the filling:
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1. In a medium saucepan, bring the cream to a simmer and then remove it from heat.
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2. Add the chocolate to the hot cream and let the mixture stand for about 5 minutes, then whisk until smooth.
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3. Transfer to a bowl and let cool to room temperature, about 1 hour.
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4. Pour a bit less than half of the filling into the pie crust. Spread most of the broken pretzels over this layer, pressing them slightly into the chocolate.
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5. Pour the remaining chocolate filling over the pretzel layer, and sprinkle the remaining pretzels over this. At this stage, I also usually sprinkle some very coarse-grained sea salt over the top, to up the salt/sweet quotient.
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6. Refrigerate until set up, at least 4 hours. Serve and enjoy!
