Serves:
6-8 people
Prep Time:
30 minutes
Cooking Time:
3 hours
Ingredients
For Pretzel Crust:
- 1 bag Quinn Maple Almond Butter Filled Pretzel Nuggets
- 1/2 cup (1 stick) butter, melted
- 1/3 cup sugar
For Caramel Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup caramel dessert topping
- 1 tablespoon vanilla extract
- 1/4 cup heavy cream
For Chocolate Ganache:
- 8 ounces good semi sweet chocolate chips
- 1/2 cup heavy cream
Instructions
For Pretzel Crust:
- Place Quinn Maple Almond Butter Filled Pretzel Nuggets and sugar in a food processor and blend until finely crushed. Stream in melted butter until combined. Press mixture into bottom and up sides of 9-inch pie plate. Put in freezer for at least 10 minutes.
For Caramel Filling:
- Beat cream cheese, caramel topping and vanilla in a large bowl with an electric mixer on medium speed until smooth.
- Gradually beat in heavy cream just until blended. Beat on medium-high speed for 2 minutes or until fluffy. Spoon mixture into crust. Place in the freezer while you make the ganache.
For Chocolate Ganache:
- Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Let cool slightly.
- Pour ganache over the chilled cake and smooth.
- Refrigerate for 3 hours or until set. Drizzle with additional caramel topping. Sprinkle with sea salt, if desired. Store leftover pie in the refrigerator.
