I’m all for the classic, but I also love it when recipes are changed up a bit. This pie is like pecan pie amped up. You have the flavors and ingredients you would expect, but then they throw in some pretzels and chocolate and even orange zest that totally changes this pie up. I’m always a fan of the salty and sweet combination, so I knew Chocolate Pretzel Pecan Pie was for me. Read my notes below to see what I thought of this recipe.
Chocolate Pretzel Pecan Pie
Yield: 10 servings
Cook Time: 50 min
Total Time: 1 hour 5 min
1 pie crust (store bought or homemade)
2 large eggs
1 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups pecans
3/4 cup mini pretzels (about 18), broken into pieces
3/4 cup bittersweet or extra dark chocolate
1. Preheat the oven to 350F. Fit the pie crust into a 9-inch pie dish. Fold the edges over and crimp as desired. Place in the refrigerator until ready to use.
2. In a large bowl, whisk together the eggs, corn syrup, melted butter, vanilla, brown sugar, orange zest, cinnamon and salt. Stir in the pecans, pretzels and chocolate. Pour into the prepared pie crust. Bake for 30 minutes.
3. Cover the pie with foil and continue to bake until the filling is puffed and the center is just set, another 15 to 20 minutes. Let cool to room temperature.
*I was worried about not par-baking the crust, but the crust turned out perfectly as written.
*I used dark chocolate chips instead of bittersweet
*This pie is best served at room temperature, so if you refrigerate it, let it come up to room temp before serving.Nutritional Information per serving:
Serving size: 1 slice
Calories per serving: 473
Fat per serving: 28g
Saturated Fat per serving: 8.5g
Sodium per serving: ,span class="sodium">289g
Fiber per serving: 3g
Protein per serving: 5g
Cholesterol per serving: 46mg
Carbohydrates per serving: 58g
Source:Woman's Day November 2013
As much as I love the traditional pecan pie, I think I’ve found my new favorite. Most pecan pies are so sweet that a little sliver is all that you need so that you don’t risk a sugar headache. But the dark chocolate and pretzels in this mixture help to cut that sweetness. The recipe calls for bittersweet chocolate, and I couldn’t find bittersweet chocolate chips, so I used some extra dark chocolate chips. I think they worked out perfectly, and I think I’d do the same thing next time. This was a hit with my husband, too. Let’s just say that he had more than one serving!
Did this recipe deserve the cover spotlight?
As the November issue, there are a lot of Thanksgiving themed recipes throughout the magazine. And while many of them sound very appealing, this pie definitely stole the show. The cover boasts that this is a 15 minute pie, and if you don’t count the time it makes to make the crust, I definitely had it done and in the oven in that much time. I would totally make this pie again and again, and I’m sure my family would love me for it.