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FOR THE CRUST:
1 1/4 cups fine pretzel crumbs
1 teaspoon sugar
1/2 cup melted butter or margarine
FOR THE FILLING:
2/3 cup sugar
4 tablespoons cornstarch
2 1/2 cups milk
3 squares (3 oz) unsweetened chocolate, cut into small pieces
3 egg yolks, slightly beaten
1 teaspoon vanilla
Whole pretzels (thin stick and bowknots, for decorating)
1 tablespoon crushed toasted almonds (for garnish)
Combine first 3 ingredients; press evenly into 9-inch pie pan, covering bottom and sides completely; press down firmly.
Bake about 8 minutes in moderate oven, 325 degrees F. Cool thoroughly.
Combine next 4 ingredients in top of double boiler. Cook over boiling water until thickened, stirring constantly. Cover; cook 15 minutes longer. Stir a little hot mixture into egg yolks; add to remaining mixture in double boiler. Cook and stir 2 minutes over hot, not boiling, water. Cool.
Add vanilla. Pour into pretzel crust. Decorate with whole pretzels. Sprinkle with almonds. Chill.
1 1/4 cups fine pretzel crumbs
1 teaspoon sugar
1/2 cup melted butter or margarine
FOR THE FILLING:
2/3 cup sugar
4 tablespoons cornstarch
2 1/2 cups milk
3 squares (3 oz) unsweetened chocolate, cut into small pieces
3 egg yolks, slightly beaten
1 teaspoon vanilla
Whole pretzels (thin stick and bowknots, for decorating)
1 tablespoon crushed toasted almonds (for garnish)
Combine first 3 ingredients; press evenly into 9-inch pie pan, covering bottom and sides completely; press down firmly.
Bake about 8 minutes in moderate oven, 325 degrees F. Cool thoroughly.
Combine next 4 ingredients in top of double boiler. Cook over boiling water until thickened, stirring constantly. Cover; cook 15 minutes longer. Stir a little hot mixture into egg yolks; add to remaining mixture in double boiler. Cook and stir 2 minutes over hot, not boiling, water. Cool.
Add vanilla. Pour into pretzel crust. Decorate with whole pretzels. Sprinkle with almonds. Chill.
