For crust:

Cup of Yum
1. Preheat oven to 350 degrees F.
2. Using a food processor, crush your pretzels until they reach the consistency of graham cracker crumbs. Add pretzel crumbs to a medium mixing bowl.
3. Pour in melted butter, dark brown sugar and orange zest. Mix until completely combined.
4. Press into 9-inch pie dish and bake for 10 minutes.
5. Cool until crust reaches room temperature.

For filling:

1. In a medium sized saucepan set over medium-high heat, whisk together, sugar, cornstarch and cocoa powder.
2. Slowly whisk in milk to combine.
3. Continue whisking until the mixture starts to boil. As the mixture boils it will start to thicken.
4. Keep cooking and whisking until the mixture is thick enough to coat the back of a wooden spoon.
5. Once thick, remove the pudding from the stove and stir in butter, orange extract and salt.
6. 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.
7. Shortly before serving, top with whipped cream.
8. Store pie covered in the refrigerator for up to 3 days.