No bake desserts are kiiiinda amazing. You make this beautiful creation and didn’t even have to turn on the oven — it’s a beautiful thing when you want something sweet or need to bring a dessert to dinner but don’t really have the time to make it! This also means it’s pretty darn easy to make, but on presentation alone, you would never know.
The real magic of this recipe though is all in the crust. First of all, it’s a pretzel crust! I’m not sure how I’ve gone 26 years without one, but I will tell you it’s definitely going to be reoccurring for other types of pies. It’s the perfect blend of salty sweet and pairs so well with chocolate (Obviously, since chocolate covered pretzels are like the best impulse purchase of all time. I mean who goes to the store with those on your list? Never fails that you leave without them though… especially at Trader’s Joe’s. Okay, end tangent). To summarize: delicious, salty/sweet crust with a super easy, light chocolate filling. Go make this now!!
Side Note: Always remember to read through the entire recipe — I am notorious for not doing this! This recipe in particular needs to sit in the fridge for 6-12 hours to firm up. So while the actual recipe is quick, the “firming” time needs to be accounted for!
French Silk Pie
Recipe By: A Cup of Jo
1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs
Grease an 8 or 9-inch pie plate or spring form pan.
In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.
In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).
In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.
Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for 6-12 hours.