Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Black-Bottom Pecan Pie with Pretzel Crust
Getting reviews...
- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 842
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 5 g
- Sugar
- 67 g
- Protein
- 11 g
- Cholesterol
- 116 mg
- Sodium
- 748 mg
- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 842
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 5 g
- Sugar
- 67 g
- Protein
- 11 g
- Cholesterol
- 116 mg
- Sodium
- 748 mg
Ingredients
For the Crust:
For the Filling:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 325 degrees F. Lightly spray a 9-inch pie plate with cooking spray; set aside.
- Make the crust: Melt the butter in a medium saucepan over medium heat; set aside to cool. Pulse the pretzels in a food processor until coarsely crushed. Add the flour, brown sugar, granulated sugar and salt and pulse until combined. Pulse in the egg white until incorporated. Drizzle in the melted butter and pulse until evenly distributed and no longer dry; reserve the saucepan. Press the pretzel mixture into the bottom, up the sides and just over the lip of a 9-inch pie dish; reserve the food processor bowl. Place the pie dish on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a rack to cool and harden, about 15 minutes.
- While the crust cools, microwave the chocolate chips in a medium bowl, stirring occasionally, until melted, about 1 1/2 minutes. Spread the chocolate in a thin layer on the bottom of the pretzel crust. Set aside at room temperature until the chocolate is set, 30 to 40 minutes.
- Meanwhile, make the filling: Melt the butter in the reserved saucepan over medium heat, then continue cooking until golden brown, 5 to 7 minutes. Set aside to cool slightly, about 10 minutes.
- Pulse the granulated sugar, corn syrup, eggs, lemon juice, vanilla and salt in the reserved food processor bowl until thoroughly combined and smooth. Drizzle in the browned butter in a slow stream, pulsing, until smooth, making sure to scrape all the dark brown bits out of the pan. Transfer the mixture to a medium bowl and stir in the pecans.
- Pour the pecan filling into the crust, shaking the pie pan to burst any large air bubbles. Set on a baking sheet and bake until the top is golden brown and the center still jiggles slightly, 55 minutes to 1 hour, rotating halfway through. Transfer to a rack to cool completely.
