Posted by: jiminmontana | January 13, 2012

Sweet and Salty Fudge Pie

This is the ultimate, pancreas-destroying, crazy-good fudge pie.  Serve slices that are 1/2 the regular size.

Prep Time: 15 minutes

Total Time: 4 hours

Serves: 10-12 thinner slices


  • 2.5 Cups small pretzel twists
  • 1/4 C packed dark brown sugar
  • 1/2 C melted butter
  • ———
  • 3/4 C butter, cut into pieces
  • 3/4 C semi-sweet chocolate chips
  • 3/4 C packed brown sugar
  • 2/3 C granulated sugar
  • 3 eggs, beaten
  • 3 T whipping cream
  • 4.5 tsp all-purpose flour
  • 1 tsp vanilla
  • whipped topping and caramel for topping


  1. Heat oven to 350 degrees.  In food processor, add 2 C pretzels and 1/4 C brown sugar.  Process until finely chopped.  Stir in melted butter.  Press this as a crust into bottom of 9-inch glass pie dish.  To compact the crumbs, you may use a smooth-bottomed measuring cup at first, and finish with another pie dish that’s just like the one you intend to bake — just place it over the crust and press.  Then twist just a bit and lift off cleanly.  Wax paper or baking parchment between will keep the crust from sticking to the upper dish for certain.
  2. In medium bowl, microwave 3/4 C butter and chocolate chips on high for 1-2 minutes, stirring once until smooth.  Stir in 3/4 C brown sugar and the granulated sugar.  Stir in eggs.  Stir in the cream, flour and vanilla.  Pour into pie crust.
  3. Bake 50 minutes or until center is set.  Cool about 3 hours.
  4. Crush/chop the remaining 1/2 C pretzels coarsely.  Top each slice with whipped cream topping, caramel sauce, and a few crumbled pretzels.
  5. Take an insulin shot and enjoy.

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