Chocolate Pretzel Pecan Pie

Woman's Day November 2013

Cover Recipe- Woman’s Day,
Chocolate Pretzel Pecan Pie
: November 2013

I was never a fan of pecan pie growing up. I’m not sure why, but I would never choose a slice, especially when there was pumpkin or lemon meringue or cherry. But now, I can’t seem to get enough of it. So when I saw the cover of November’s issue of Woman’s Day at the store one day, I knew I had to have it – just for the Chocolate Pretzel Pecan Pie that graced it’s cover.

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

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Chocolate Pretzel Pecan Pie

Yield: 10 servings

Prep Time:

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

The results:

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.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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10 Responses to “Molten Chocolate Cakes”

  1. 1

    Jenny — January 25, 2011 @ 7:34 am

    I’ve had molten lava cakes on my list for a long time and keep forgetting to make them. These are so easy. I’m wondering how they would be with the chocolate mint chips I bought at Xmas and haven’t used yet. Love the little candy hearts. Very cute.

  2. 2

    Kelly — January 25, 2011 @ 7:49 am

    Jenny – I think mint chocolate chips would be out of this world delicious! Of course, I LOVE that flavor combo, so I might be biased. Great idea!

  3. 3

    Caroline — January 25, 2011 @ 7:53 am

    I’ve always wanted to make these, but I am so tenative because I feel like the molten center means the eggs haven’t fully cooked. I always buy pasteurized eggs, but I always worry about making people sick with undercooked eggs. I may have to try them though, these look way too tempting to pass up!

  4. 4

    grace — January 27, 2011 @ 1:01 am

    i can’t believe they’re so simple! this qualifies as a fun and delicious project for sure–thanks for the review, i’m sure it was rough to try it out for us. :)

  5. 5

    Heather — January 29, 2011 @ 7:39 am

    Oh my! These look so delicious!! They are def going on my valentines menu for my hubs!!

  6. 6

    Kelly — January 30, 2011 @ 3:56 pm

    Grace – Yeah, it was tough. ;)

    Caroline – I believe the internal temperature is hot enough to fully cook the eggs. You can always do what I did and slightly over bake. They’ll still be molten just not overly so.

    Heather – Enjoy!

  7. 7

    Alissa — February 7, 2011 @ 10:30 am

    Love it!

  8. 8

    Haley Hogan — February 14, 2011 @ 6:58 am

    Amazing recipe! Can’t wait to make it for my boyfriend’s birthday this week.

    Do you think it would effect the end result if I used a hand whisk instead of an electric mixer?

    xo H

  9. 9

    Kelly — February 15, 2011 @ 4:16 am

    Haley – I don’t see why you couldn’t use a whisk, it’s just going to take longer for the mixture to get thick and will give your arm a bit of a workout. :) I think you should be fine. Enjoy!

  10. 10

    Vanessa — January 16, 2012 @ 6:29 pm

    I made these little Molten Cakes last night after having bookmarked them ages ago. They were easy and absolutely delicious! They also looked as though I had been working all afternoon on them and plated beautifully. Thanks for sharing, they are a keeper!

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