Have you ever had a pecan pie without pecans? I can hear most of you right now saying, “What? That can’t be. That’s what makes it a pecan pie! Have you lost your mind Robin?” Did I pretty much hit the nail on the head? Well, it can be…just ask Christy Jordan of Southern Plate. Her recipe for Faux Pecan Pie is just that!
As I was looking through Christy’s new Come Home to Supper Cookbook trying to decide what I wanted to make first, this recipe was at the top of the list. She uses crushed pretzels instead of pecans in this pie and you’ll be amazed at how much it tastes like the real thing. In fact, a baking friend of mine thought it was pecan pie. While she was enjoying her first slice, she asked what the “faux” was in the pie. When I told her there were no pecans and pretzels instead, she was totally surprised! You really need to make this pie. Put it on your Thanksgiving menu…it’s perfect for those with nut allergies. I’m interested to know how many others are fooled too and still call it a pecan pie.
Make sure to stay tuned for my upcoming giveaway to win a copy of Christy Jordan’s Come Home to Supper Cookbook. You don’t want to miss this!
Yield: 6 to 8 servings
From Come Home to Supper Cookbook by Christy Jordan
- 4 large eggs
- 1 1/4 cups sugar
- 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted and cooled
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1 store-bought 9-inch deep-dish pie shell
- 1 1/2 cups crushed pretzels
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- Preheat the oven to 350 degrees F.
- Assemble the pie: Place the eggs, 1 1/4 cups sugar, 1/2 cup plus 2 tablespoons melted butter, the corn syrup, and vanilla in a large bowl and mix with a wire whisk until well combined. Pour the mixture into the pie shell.
- Make the topping: Combine the pretzels, 3 tablespoons melted butter, and 2 tablespoons sugar in a medium bowl and stir well with a spoon until the pretzels are coated.
- Sprinkle the topping evenly over the pie and bake for 30 minutes, then cover the pie with foil and bake until the center is set, 30 minutes more.*
- Allow the pie to cool completely before serving. The pie can be made up to 2 days ahead of time and stored, covered, in the fridge.
*You may need to bake a little longer if the center is still jiggly. I baked mine about 15 minutes longer.
Permission was given to post recipe as written.
I’m Robin, the southern girl behind this site who wishes there were more hours in the day!
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