Pecan-Free Pretzel Pie
This pie came about as a result of my son having a serious allergy to nuts. I just couldn't imagine the holidays without pecan pie, so I scoured the Internet and discovered the idea of using pretzels instead of pecans from others, but made the filling as authentic as possible by playing with the ingredients until I came up with the perfect mix. This pie is better than any pecan pie you have ever tasted, and you won't even miss the nuts. The pretzels give it an addictive salty-sweet crunch that I look forward to all year!
- 1 pie crust,
- 4 eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup salted butter, melted
- 3/4 cup light corn syrup
- 2 teaspoons vanilla
- For topping:
- 2 cups small pretzels
- 3 tablespoons butter, melted
- 2 tablespoons brown sugar
Level of difficulty Average
Cost Average budget
Preheat oven to 375 degrees. Place pie crust into pie tin, crimping edges.
In a large mixing bowl, whisk together eggs, sugars, butter, corn syrup, and vanilla until thoroughly combined. Pour into prepared pie crust.
In a large zip top plastic bag, crush pretzels with a rolling pin or mallet until they are broken into 1/4 inch pieces. Pour melted butter and brown sugar into the bag and shake to coat pretzels. Sprinkle the pretzel mixture on top of the pie. Bake for 40-50 minutes or until center is puffed and crust is golden brown. Let cool completely and serve.
Can be made up to two days ahead and stored covered at room temperature. Great served with freshly whipped cream
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