This chocolate brownie meringue pie with pretzel crust sits in a crunchy salty bottom crust, a rich and fudgy chocolate brownie layer and a homemade Italian meringue on top. The subtle balance between sweet and salty flavors makes this dessert taste extra special!
* It’s also possible to serve the meringue as is, without creating some golden brown spots if you don’t have a cooking torch.
Tip: Drizzle salted caramel all over the pie just before serving!
Storing tips: I recommend to let the brownie cool down at room temperature completely (rather than in the fridge, that would make the brownie layer too dense) before adding the meringue on top. Once you spread out the Italian meringue, serve almost immediately. Leftovers must be stored in the refrigerator for up to a day only. After that, and if you happen to still have some leftovers, simply remove the meringue and enjoy the dessert without.
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