Pretzel-Pecan Pie

This standout dessert combines a crisp, pretzel crust with a sweet gooey filling, for the ultimate salty-sweet combo.
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  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
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Nonstick cooking spray, for the pie plate

2 cups lightly crushed sourdough pretzels

3 tablespoons all-purpose flour

2 tablespoons sugar

1/2 teaspoon kosher salt

1 stick (8 tablespoons) chilled unsalted butter, cut into cubes


3/4 cup corn syrup

1/2 cup sugar

4 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

2 large eggs

1 cup pecans, toasted

5 sourdough pretzels


  1. For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
  2. In the bowl of a food processor, grind the pretzels to a fine powder. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and clump, about 30 seconds. Dump the contents of the bowl into the pie plate and press it evenly along the sides and bottom. 
  3. Bake until the crust starts to turn golden brown, 20 to 25 minutes. Let cool slightly.
  4. For the filling: Meanwhile, mix together the corn syrup, sugar, butter, vanilla and eggs in a large bowl. 
  5. Arrange the pecans in a concentric pattern in the warm crust. Place the pretzels in a ring on top of the pecan pieces. Gently pour the filling over the pecans and pretzels. Place the pie plate on a baking sheet and bake until the filling is completely set, 40 to 45 minutes. Cool for at least 30 minutes before slicing.