Updating the very tasty Strawberry Rhubarb Chocolate Pretzel Crust Pie, it’s so good but with only 3 Smart Points. After making a zero point Strawberry Rhubarb Pie which was good, but it’s really pie without crust. My quest lead me to grocery store isles looking for low point ingredients that could be used to make the crust. I found some mini salt free pretzels that had fairly low Smart Points that could be made into crust.
So what would be a great binder for crushed pretzels? I am a totally chocolate junky, it’s my weakness. I love chocolate, I am going to use my 65% dark couverture chocolate sparingly. Melting dark chocolate over hot water just until it completely melts around 96°F, then adding cocoa butter beta crystals to seed chocolate for quick tempering. This method is 100% reliable. A good substitute is perfectly tempered new chocolate added to melted chocolate to help bind all fat crystals together properly. This sounds complicated, but using the cocoa butter beta crystals works magically.
The next challenge is getting the chocolate pretzel crust not to stick to the bottom of pie pan. There is a few good solutions, lining bottom with plastic wrap, or parchment paper, maybe even foil. Chocolate doesn’t stick to plastic wrap, but you need to have plastic wrap perfectly smooth with very few wrinkles. Using foil will work also but can be tricky to peel off from the bottom and it also wrinkles too. My first try will be with plastic wrap, allow plenty of excess plastic wrap over edges of the pie pan for easy removal.
The only way to achieve a even thin chocolate pretzel crust was to carefully roll pretzel crust between two sheets of plastic wrap, using rolling pin. Stretching plastic wrap several times as you roll the chocolate pretzel crust out is very important. The chocolate pretzel crust wants to creep under plastic making it difficult to roll out perfectly. This may be very frustrating but it works, be patient. I was only able to get bottom of the pie pan covered completely with the chocolate crust. My goal was to have it come up sides, but that would add way too many extra Smart Points to recipe. So having a good bottom crust, giving it great crunchy texture with pretzel and chocolate is winner.
The Strawberry Rhubarb Pie filling has 0 Smart Points, the filling has been tested it sets up firm, with the help of unflavored gelatin. An alternate method is using an extra box of Strawberry Sugar-free gelatin. But by using the gelatinization strength of unflavored Knox gelatin, will give better firmness so the pie cuts clean.
Thinking of garnishing each Strawberry Rhubarb Chocolate Pretzel Crust Pie slice with a chocolate covered pretzel bite and fanned strawberry, with a small dollop of Cool Whip Light. This give some extra color and texture with good eye appeal.