There’s something magical about a dessert that brings together salty, sweet, gooey, and crunchy all in one bite. This gooey chocolate pretzel pie does exactly that.

I made it on a whim for a family game night, and it quickly stole the show.

The aroma alone—rich chocolate, warm caramel, toasted coconut—drew everyone to the kitchen.

Why You’ll Love This Recipe

A perfect mix of textures – gooey center, crunchy top, flaky crust

Sweet and salty – chocolate, caramel, and pretzels are a dreamy combo

Foolproof and fast – just mix, pour, and bake

No mixer needed – just one bowl and a spoon

A crowd-pleaser – guaranteed to disappear fast at any gathering

Great for holidays or everyday cravings

What You’ll Need (Ingredient Highlights)

Frozen deep dish pie crust – I use a 9- or 10-inch crust, no need to thaw

Semisweet chocolate chips – melts into gooey richness

Crushed pretzels and graham crackers – adds salty crunch and sweet warmth

Shredded coconut and pecan pieces – gives nutty, chewy texture

Caramel bits – pockets of sweet, melty caramel

Sweetened condensed milk – binds everything into that signature gooey center

Melted butter – enhances the flavor and helps the filling come together

Pro Tips Before You Start

Don’t crush the pretzels or graham crackers too finely—you want that texture

Check the pie around the 25–30 minute mark to prevent over-browning

Use foil to tent the pie if the top browns too quickly

Let it rest after baking—this helps it set for cleaner slicing

Serve warm with vanilla ice cream for extra indulgence

How to Make Gooey Chocolate Pretzel Pie

Step 1: Preheat the oven

Set your oven to 350°F.

Position the rack in the lower-middle to help cook the crust evenly.

Step 2: Prepare the crust

Keep your frozen pie crust in the freezer until you’re ready to fill it—no need to thaw.

Step 3: Mix the filling

In a large bowl, melt the butter in the microwave.

Add chocolate chips, coarsely crushed pretzels and graham crackers, shredded coconut, pecan pieces, caramel bits, and the sweetened condensed milk.

Stir until well combined.

Step 4: Assemble the pie

Pour the filling mixture into the frozen pie crust.

Smooth the top gently with a spatula.

Step 5: Bake

Bake the pie for 40–45 minutes, or until the center is set and the top is golden brown.

Check at 25–30 minutes—if the top is browning too quickly, tent it with foil.

Step 6: Cool and serve

Let the pie cool for about 15 minutes before slicing.

Serve warm for extra gooey goodness.

What to Serve It With

A scoop of vanilla ice cream or whipped cream

Fresh berries on the side

Coffee, milk, or even a sweet dessert wine

Variations / Substitutions

Swap pecans for walnuts or almonds

Use butterscotch or peanut butter chips instead of chocolate

Try a graham cracker crust if you prefer a lighter base

Add mini marshmallows for a s’mores vibe

Storage & Leftovers

Store leftovers in an airtight container at room temperature for 2–3 days

Refrigerate for up to 5 days for a firmer texture

Reheat slices in the microwave for 10–15 seconds to bring back the gooeyness

Freeze whole or sliced pie for up to 2 months, wrapped tightly

FAQs

Can I make this ahead of time?
Yes! This pie keeps well and can be made a day in advance.

Can I use homemade caramel instead of caramel bits?
Absolutely—just make sure it’s thick enough not to run everywhere.

Do I need to blind bake the crust?
Nope! The crust will bake perfectly with the filling.

Is it okay if I don’t have pecans?
Yes, you can skip them or use another nut you like.

Can I make this gluten-free?
Use a gluten-free crust and gluten-free pretzels and crackers.

Will sweetened coconut work?
Yes, though it will make the pie sweeter—adjust to taste.

Can I use mini chocolate chips?
Yes! They melt quicker and work just as well.

Final Thoughts

This gooey chocolate pretzel pie has officially earned a spot in my dessert rotation. It’s nostalgic, wildly satisfying, and shockingly simple.

Whether you’re feeding a crowd or just craving something indulgent, this pie is the answer.

The Boat Shed Kitchen

Gooey Chocolate Pretzel Pie

This Gooey Chocolate Pretzel Pie is the ultimate sweet-and-salty dessert. A flaky pie crust is packed with chocolate chips, pretzels, graham crackers, coconut, pecans, and caramel bits, all bound together with sweetened condensed milk for a rich, chewy filling. Perfect for potlucks, holidays, or anytime you’re craving a decadent treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 frozen deep dish pie crust 9 or 10-inch
• 1 cup semisweet chocolate chips
• 1 cup pretzels coarsely crushed
• 1 cup graham crackers coarsely crushed
• 1 cup shredded coconut
• 3/4 cup pecan pieces
• 1 cup Kraft caramel bits
• 1/2 cup 8 tbsp. butter, melted
• 1 can 14 oz sweetened condensed milk

Method

 

1. Preheat oven to 350°F. Place rack in the second-to-lowest position.
2. Melt butter in a large bowl. Crush pretzels and graham crackers coarsely.
3. Add all ingredients to the bowl and mix until combined.
4. Pour mixture into frozen pie crust and smooth the top.
5. Bake 40–45 minutes, tenting with foil if top browns too fast.
6. Let cool 15 minutes before serving. Enjoy warm!
7. See full steps with tips & photos → https://theboatshedcafe.com/gooey-chocolate-pretzel-pie/

Notes

• Tent with foil halfway through if the coconut or crust edges start browning too fast.
• For extra crunch, sprinkle a few whole pretzels on top before baking.
• This pie tastes amazing with a scoop of vanilla ice cream.