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 “Candy Cane Chocolate Fudge”

  1. 1

    Robin Sue — November 29, 2010 @ 3:44 pm

    Wonderfully done! You listed some of the treats in this issue and they all sound great, especially the parmesan chickpeas. I could always go for fudge, it’s just that I can’t stop! Lori your blogs are doing so well, you have been all over including Italy, GOOD FOR YOU! I am enjoying watching all of your successes- I am cheering for you, keep it up!!!

  2. 2

    Lori Lange — November 29, 2010 @ 4:15 pm

    Robin- wow, what a sweet, SWEET comment :) Thank you for your kind words. It has been a very fun year indeed!

  3. 3

    Kathy - Panini Happy — November 29, 2010 @ 11:21 pm

    The recipe may be simple but the presentation is so festive! I’m planning to make some fudge next week, you’ve just inspired me to add candy canes. :-)

  4. 4

    marla — November 30, 2010 @ 6:38 am

    This is the perfect treat for the holidays in every way. It does not take long to prepare & looks so elegant for gifts & parties. Leaves us extra time for more baking & time with family :)

  5. 5

    Crustabakes — November 30, 2010 @ 9:12 am

    These are very very pretty. I love the colours on these. It is making me feel so festive! :)

  6. 6

    Randi — December 11, 2010 @ 2:33 pm

    Thanks for the review. I am making these now and pouring the fudge into candy cane shaped cookie cutters to harden. Then, I will wrap them in a clear bag with bows and give the fudge and the cookie cutter as a gift. I saw a simialar idea on Betty Crocker’s website.

  7. 7

    Sheetal Thakkar — December 13, 2010 @ 7:10 am

    I made candy cane fudge out of semi sweet chocolate and I did not put salt in it. The fudge is tasting good but it turned out to be very soft. It is not hardening enough to cut in to peaces. please advice its in my refrigerator since last night.

    • Lori Lange replied: — December 16th, 2010 @ 6:48 pm

      Not sure! If directions were followed and it’s in the fridge, it should be hard enough to cut. Strange!

  8. 8

    Laura — December 19, 2011 @ 4:57 pm

    I made these and they were tasty (even though I did use sea salt) – but I left them in the fridge for a couple of days and the candy canes disappeared! Really – they melted! Any suggestions for preventing this? (And Sheetal – my fudge was pretty soft for the first day, too, but it hardened more after than.)

    • Lori Lange replied: — December 23rd, 2011 @ 10:47 pm

      Disappeared? Oh my! I guess your refrigerator must have some pretty high humidity. That’s all I can think of!

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