salted caramel pretzel chocolate mousse pie.

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I made this for a family party I am going to today!  I figured everyone loves salted caramel, pretzels and chocolate.. so I decided to combine it all together in pie form.




2 cups heavy cream

1 and 1/2 cups semi sweet chocolate chips

2 tablespoons coconut oil

1/2 cup powdered sugar

1 teaspoon vanilla extract


4 chocolate graham crackers

1 bag chocolate covered pretzels

caramel sauce (recipe below)

CARAMEL SAUCE: (for crust and topping)

1/4 cup plus 2 tablespoons butter

1/4 cup plus 2 tablespoons heavy cream

3/4 cup brown sugar


for the filling, beat heavy cream with an electric mixer until fluffy

stop mixer and add powdered sugar and vanilla

beat cream until stiff peaks form and set aside

in a microwave safe bowl, combine chocolate chips and coconut oil

microwave for 1 minute at a time, mixing after each minute until mixture is smooth

set bowl in fridge to cool

once it’s cooled, fold in whipped cream mixture in 3 increments, making sure to be consistent, but careful and set aside in fridge


for the crust, crush chocolate covered pretzels and graham crackers

for the crackers, i crushed until very fine and for the pretzels i still wanted some pretzel chunks

put both pretzels and cracker crumbs in a medium bowl

for the caramel, combine butter, heavy cream and brown sugar together in a small pot

cook on medium heat until bubbly, stirring constantly

the mixture will bubble a lot; once it start bubbling, cook for about 3 minutes until it becomes a dark amber color and the consistency is just right

turn off the burner, and set aside to cool


once the caramel is not too warm, mix it with the pretzel and graham cracker crumbs, saving some caramel for the topping

it should form a big ball and most of it will stick together

press this mixture down in a pie dish, covering the bottom and sides

place in freezer for about 5-10 minutes until set

once the crust is set, fill it with the chocolate mousse

drizzle the remaining caramel on top of the chocolate mousse, then sprinkle with sea salt

store in the fridge until serving!


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