Chocolate-Orange Pudding Pie with Pretzel Crust

For the crust:

2-1/2 cups of finely crushed pretzels

3/4 cup of unsalted butter melted

1/4 cup of dark brown sugar

2 teaspoons of orange zest

For the filling:

1/2 cup of dark brown sugar

1/4 cup of cornstarch

1/4 cup of unsweetened cocoa powder

2-3/4 cups of whole milk

2 tablespoons of unsalted butter

1/2 teaspoon of orange extract more can be used if desired

pinch kosher salt

2 cups of whipped cream

For the crust:

1. Preheat oven to 350°F.
2. Using a food processor, crush your pretzels until they reach the consistency of graham cracker crumbs. Add crumbs to a medium mixing bowl.
3. Pour in melted butter, dark brown sugar and orange zest. Mix until completely combined.
4. Press into pie pan and bake for 10 minutes. Cool until crust reaches room temperature.

For the filling:

1. In a medium sized saucepan set over medium-high heat, whisk together sugar, cornstarch and cocoa powder. Slowly whisk in milk to combine. Continue whisking until the mixture starts to boil (as the mixture boils it will start to thicken).
2. Keep cooking and whisking until the mixture is thick enough to coat the back of a wooden spoon.
3. Once thick, remove the pudding from the stove and stir in butter, orange extract and salt.
4. Let thickened mixture cool slightly and then pour into the prepared pie pan. Spread out evenly and cool in the refrigerator for at least one hour, or until firm.
5. Top with whipped cream and a sprinkling of cocoa powder.