Take 5 Pie

It's summer in Texas.

So naturally, I made pie.

A pie that's rich, chocolatey, salty, peanutty, and caramelly. Inspired by my favorite sweet treat that combines all of my most loved flavors into one bar: the Take 5 candy bar.

Have you ever had a Take 5? I feel like they're seriously underrated. Like...I think it's been years since I've seen any advertisement for them. When I tell people about them, they always look at me with mild confusion as if they've never heard of it. I couldn't rest on it when there are people out here who haven't experienced this candy.

Especially in pie form!!

Everything about this pie is my favorite thing. The crust is a peanut butter graham cracker crust that is, honestly, next level. It's salty and a little sweet, and balances so well with the chocolate custard filling.

Y'all. This chocolate custard is dreamy all on it's own. It's reminiscent of a chocolate mousse meets a French silk pie...and there is caramel swirled into it. The caramel cuts through the dense chocolate and ties the flavors together.

There are a few moving parts to this recipe, but it's worth it. The crust, caramel, and chocolate custard can all be made ahead of time for day-of assembly. The pie itself is also kept perfectly fresh in the fridge for 2-3 days before an event.

If you try it out, please let me know! I would love to hear about your success stories in the comments below, or you can hit me up on Instagram. We all deserve a good piece of pie, friend.

Take 5 Pie

Take 5 Pie

A chocolate, caramel, peanut butter and pretzel pie inspired by the Take 5 candy bar.

  • 1/2 cup peanut butter
  • 6 TB browned butter
  • 1/2 powdered sugar
  • Graham crackers (18 rectangles)
  • 1/2 tsp salt
Chocolate custard:
  • 4 oz. 60% bittersweet chocolate, chopped
  • 2 0z. 72% intense dark chocolate, chopped
  • 1 stick unsalted butter
  • 4 egg yolks
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 cup whipping cream
  • 2 TB sugar
1. Preheat oven to 350 degrees F. 
2. In a food processor, blend graham crackers until finely ground. Add peanut butter, browned butter, powdered sugar, and salt to the graham crackers and blend until mixture has incorporated and formed into tiny balls (about 2 min). 
3. Using the back of a spoon, press the mixture into a 9 inch pie pan. 4. Bake for 12 minutes until edges turn golden brown. Let cool completely. 

Chocolate Custard: 
1. Combine chopped chocolate and butter in heat proof bowl over double boiler until melted. Remove from heat and set aside. 
2. In a separate heat proof bowl, whisk eggs and sugar over double boiler for 5 minutes until eggs are pale and slightly stiff. Remove from heat. Stir in vanilla and melted chocolate mixture. Let cool completely. 
3. In the bowl of a stand mixer fitted with the whisk attachment, beat whipping cream and sugar on medium to high speed until soft peaks form. 
4. Once chocolate mixture has cooled, add 1/4 of the whipped cream mixture to the chocolate mixture and mix by hand until combined. Fold in remaining whipped cream until fully combined.

1. Pour 1/2 of the filling into the crust. Drizzle top with prepared caramel and swirl into chocolate. Repeat with remaining filling. Let cool in fridge until set. 
2. Before serving, top with crushed pretzels and sea salt.

Prep time:
Cook time:
Total time:
Yield: 1 pie