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For the crust:
2 cups pretzels (any kind) crushed
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 1/2 cups whole milk
4 oz dark chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Preheat an oven to 350ºF.
In a food processor, pulse the pretzels until finely crushed.
Add pretzels to a mixing bowl and combine with melted butter and sugar.
Mix until fully combined.
Press the pretzel mixture firmly into a 9-inch pie dish.
Bake the crust for 8 to 10 minutes until set.
Allow to cool completely.
While the crust is cooling; in a medium saucepan, whisk together sugar, cocoa powder, cornstarch and salt.
Gradually whisk milk until smooth and well combined.
Place the saucepan over medium heat and bring to a simmer.
Cook for 2 to 3 minutes or until thickened.
Remove saucepan from heat and add in chopped dark chocolate, butter and vanilla.
Stir until chocolate and butter are melted.
Pour the mixture into the cooled pretzel crust.
Refrigerate about 4 hours or until set
Garnish with whipped cream, pretzel crumbs and shaved chocolate.
