Ready for another great optional dessert for your Thanksgiving table? Well I caved and made a pie, lets get real here Thanksgiving would not be Thanksgiving without a pie, but just not any pie would do. I wanted something a little different then the normal pumpkin and apple so when my mom brought home the fall baking edition of Better Homes and Garden and I got a load of some of the fab recipes in it I spied a pretzel, caramel and hazelnut pie that I knew I would have to make.
Come on how could you not make a pie that has salted caramel covered in chocolate hazelnut spread layered inside a salted pretzel crust? Talk about sweet and salty heaven… OMG I am in love with this pie! The caramel filling has a kind of soft toffee rocha texture, I don’t know if that is really the best way to describe it but that is what keeps coming to mind when I think about it, the chocolate hazelnut spread ganache is devine and the two combined in the salted pretzel crust… I can only say Lordie save me now! Okay have I said enough about how great this pie is? I think I have so I will shut my yap and give you… Salted Pretzel Turtle Pie!
A slice of sweet and salty chocolate hazelnut heaven!
1/2 C. Butter, room temperature
2 Tbsp. Brown sugar
1 1/4 C. Crushed pretzels
3/4 C. Granulated Sugar
1/4 C. Water
6 Tbsp. Butter
1/4 C. Whipping cream
1/2 tsp. Kosher salt
1/2 tsp. Vanilla extract
1/3 C. Whipping cream
1 C. Hazelnut spread
Chopped Hazelnuts (optional)
Preheat your oven to 350°F, 325°F if using a convection oven.
Grease a 9 inch pie pan.
In a medium bowl whip the room temperature butter with a hand mixer for 30 seconds on medium high speed.
Turn the mixer to low and add in the brown sugar and mix until combined.
Now with a spatula stir in the crushed pretzels.
Press the pretzel mixture evenly into the pie pan being sure to cover the bottom and the sides.
Bake for 10-12 minutes until the crust is brown.
Remove crust from the oven and cool to room temperature.
While the crust is cooling in a medium sauce pan combine the sugar and the water.
Cook the sugar on low heat for about 10 minutes until the sugar dissolves and the syrup is lightly boiling.
Let the syrup boil for 8-10 minutes, without stirring, until the syrup turns a amber brown, or about 350°F on a candy thermometer.
Remove the pan from the heat and add in the butter, whipping cream and salt, be careful the mixture will bubble up.
Add the pan back to the heat and bring the caramel back to a boil.
Cook the caramel for 5 more minutes stirring constantly.
After 5 minutes add in the vanilla.
Remove caramel from the heat, pour the caramel into a heat proof bowl and let the caramel cool to room temperature.
Pour the cooled caramel into the pretzel crust, level the caramel out and chill for 1 hour in the refrigerator.
In a small sauce pan warm the whipping cream until it is just about to simmer.
Add in the hazelnut spread and let it melt until it is totally smooth.
Pour the hazelnut ganache over the cold caramel and sprinkle chopped hazelnuts over the ganache.
Return the pie to the refrigerator till the ganache is set.
Pie should keep refrigerated in a airtight container for 2-4 days.
If you are having problems with your caramel crystallizing here is a tip from Andrea, see the comments below... add a few drops of lemon juice to your sugar mixture, it will add enough impurity to the mixture to stop the sugar from crystallizing.
Well that is it for me this week. I want to wish all the military members and their families out there a happy Veterans day, I am going out to eat at the Outback to celebrate, I hope you stay safe and it is a good one for you. I hope everyone has a great rest of their week and please drop back by after you bake up this delish Salted Pretzel Turtle Pie and let me know how you liked it, I love reading your comments and I do read them all!