I know people love to make pecan pie for Thanksgiving. I loved it too, before I had a little one that was allergic to all nuts. While I do still keep nuts in my home, I feel a little anxious having items like that out at family gatherings when my kids aren’t necessarily under my watchful gaze at all times. They are running around with cousins and snacking off tables without my knowledge. So I ran across this recipe last year and was shocked at how delicious it was! It tasted so much like pecan pie because it still had that signature sweet custardy kind of insides with the salty topping of pretzels, rather than pecans! Another plus is that a bag of pretzels is way more economical than pecans. So here’s my Thanksgiving gift to you, whether you’re nut free or not, you’ll be a fan!
Faux Pecan Pie (original recipe found here)
- 4 Eggs
- 1-1/4 cup sugar
- 1/2 cup plus 2 Tablespoons unsalted butter, melted and cooled
- 3/4 cup light corn syrup
- 1 teaspoon vanilla
- Deep Dish Pie Shell, unbaked
- 1-1/2 cups crushed pretzels
- 3 T butter, melted
- 2 T sugar
- Preheat oven to 350.
- For Filling:Place first five ingredients in large mixing bowl and mix with wire whisk until well combined.
- Pour into pie shell.
- Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels.
- Sprinkle topping evenly over pie.
- Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.
- Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator.