Layered Irish Cream Pretzel Pie

Yields one 9-inch pie
Note: This recipe requires a 9×3-inch springform pan.

Pretzel crust

2 1/2 cups (200g) pretzel crumbs
1/2 cup (114g) unsalted butter, melted
1 1/2 tablespoons brown sugar

Fillings and toppings

3 cups (24oz.) heavy whipping cream
1/3 cup (67g) granulated sugar
1 teaspoon vanilla extract
50 large marshmallows (360g), divided
1/2 cup (120 ml) Irish cream liqueur, divided
4 ounces semisweet baking chocolate, melted
10 mini pretzel twists (optional)

Read more at sprinklebakes.com

 

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