Strawberry Rhubarb Pie with chocolate pretzel crust
Wow, a Strawberry Rhubarb Pie with chocolate pretzel crust with only 3 Smart Points. This will satisfy chocolate craving, and a piece of Strawberry Rhubarb Pie that’s made with dark chocolate and pretzels.
Servings Prep Time
8pieces 20minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
8pieces 20minutes
Cook Time Passive Time
15minutes 8hours
Chocolate Pretzel Crust
Strawberry Rhubarb Pie Filling
Chocolate Pretzel Crust:
  1. Place pretzels into food processor bowl with knife attachment, process pretzels until finely chopped.
  2. Melt dark chocolate in bowl over hot water bath on very low heat. Note the water bath should be only 160 degrees. Stirring chocolate constantly until just melts, the chocolate should not be over 96 degrees. Remove from heat and wipe bottom of the bowl to remove and water condensation.
  3. Add to the melted chocolate a small amount of new chocolate about 10 grams, stirring constantly until chocolate all melt.
  4. When all the chocolate is melted it is in temper. The chocolate should be around 88 degrees.
  5. Next add the chopped pretzels to the tempered chocolate.
  6. Stir chocolate and pretzel pieces until combined.
  7. Pour chocolate and pretzel mixture onto large piece of plastic wrap.
  8. Place another piece of plastic wrap over the top of chocolate mixture and roll thin. Note you will have to pull on plastic wrap often so chocolate mixture doesn’t get hunge up onto top piece. This takes a little time but produces even thickness of chocolate mixture.
  9. Peel the top piece of plastic wrap off carefully when chocolate is almost set. Then place plastic wrap side down into bottom of pie pan. Cool in the refrigerator for 30 minutes to set solid. Note as chocolate is refrigerating make the strawberry rhubarb filling.
  10. After chocolate mixer is totally firm pull on the plastic wrap and remove the crust from pan. Remove bottom pastic wrap from chocolate mixture.
  11. Place the chocolate pretzel crust back into bottom of the pie pan. Now it’s ready to be filled with strawberry rhubarb filling.
  12. With small teaspoon scoop small amount of chocolate pretzel crust mixture onto silicon mat or parchment paper. Allow to set firm, this will be used as a crunchy garnish for pie.
Strawberry Rhubarb Filling:
  1. Cook the sliced fresh strawberries, diced rhubarb, water, vanilla cook and serve sugar free pudding mix in heavy duty sauce pan for about 5 to 8 minutes. Note cook this mixture until rhubarb is tender.
  2. After rhubarb is cooked tender add the strawberry sugar-free Jell-o and hydrated unflavored gelatin. Note be sure to hydrate the unflavored gelatin with 2 tbsp of cold water per packet.
  3. Stir the strawberry rhubarb filling mixture until all gelatin is dissolved into filling. This should take about 1 minute of constant stirring.
  4. Place the cooked strawberry rhubarb filling on ice water bath. Stirring constantly until filling cools to 70°F. Now the mixture is safe to pour into chocolate pretzel crust. Do not pour warm filling into chocolate crust it will melt the chocolate and you have a mess.
  5. Pour cooled strawberry rhubarb filling over chocolate pretzel crust. Cover and refrigerate for 4 to 8 hours so filling sets up firm.
  6. Cut pie into 8 pieces, garnish each piece with dollop of Cool Whip Light Topping, then place one piece of chocolate pretzel cluster onto Cool Whip. Finally garnish top of pie with strawberry fan. Enjoy only 3 Smart Points.