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Frozen Tahini Cream Pretzel Pie + Hot Fudge Whipped Cream

Like peanut butter and fudge, but not, and better, and what will keep people talking.


In a medium bowl

2 cups (190g) pretzel crumbs

1/2 cup (124g) dark brown sugar, packed

8 tablespoons (113g) butter, melted

In a large bowl or the bowl of a standing mixer

6 egg yolks

1 can (14 oz.) sweetened condensed milk

1/2 cup (120g) tahini

1/2 cup (99g) granulated sugar

3/4 cup (181g) heavy cream

1 tablespoon vanilla extract

In a large bowl

3 cups (682g) heavy cream

Hanging out on the sidelines

2/3 cup (74g) powdered sugar

1/4 cup hot fudge sauce, store-bought

2 teaspoons vanilla extract

Pinch of salt



Preheat your oven to 350 degrees Fahrenheit.


In a medium bowl, stir together the pretzel crumbs, sugar, and butter. Press the crust mixture into the bottom and along the sides of a standard 9-inch pie pan.


Bake the crust for 10 minutes. Remove and set aside to cool completely.


In a large bowl or the bowl of a standing mixer, beat the egg yolks and sugar on high for 4-5 minutes- it will be pale yellow and fluffy.


With the mixer running, slowly add in the sweetened condensed milk, followed by the tahini, vanilla, and coconut milk. Scrape the sides of the bowl to make sure everything made it into the filling, and then pour into the cooled pie crust.


Place the pie in your freezer to completely set- at least four hours but preferably overnight.


When ready to serve, make the hot fudge whipped cream. Whip 3 cups of heavy cream to barely soft peaks. Sprinkle the powdered sugar over the cream and continue to beat to stiff peaks. Add in the vanilla and soft. Fold or swirl in the hot fudge sauce and pile high on top of the frozen pie.


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