Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pretzel-Pecan Pie
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- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 667
- Total Fat
- 31 g
- Saturated Fat
- 12 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 9 g
- Cholesterol
- 92 mg
- Sodium
- 782 mg
This standout dessert combines a crisp, pretzel crust with a sweet gooey filling, for the ultimate salty-sweet combo.
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 667
- Total Fat
- 31 g
- Saturated Fat
- 12 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 9 g
- Cholesterol
- 92 mg
- Sodium
- 782 mg
Ingredients
Crust:
Filling:
Directions
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- 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.
- Bake until the crust starts to turn golden brown, 20 to 25 minutes. Let cool slightly.
- For the filling: Meanwhile, mix together the corn syrup, sugar, butter, vanilla and eggs in a large bowl.
- 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.
