Pecan Chocolate Pretzel Pie

It's already mid-November and with all the traveling and wedding-ing and working I've been doing I've not gotten around to giving you even one Thanksgiving recipe, which feels inexcusable and irresponsible from an American food blogger like myself. I apologize. That being said, nothing makes up for missed recipes and lost time like pie, namely pecan pie, and especially a pecan pie that is made with not only pecans but also pretzels and chocolate (!!!)

I've said it here and here and I'll say it again: my very, very, favorite dessert, holding the number one spot for yours truly for 14 years running is pecan pie. It's a fiercely American dessert -- I've never seen it in any other country -- and makes up the Thanksgiving pie "trinity" along with apple pie and pumpkin pie. That being said, pecan pie wasn't a turkey day tradition in my family; after all, its a dessert from the South, and as East coasters we had always stuck to apple or pumpkin pie and the stray brownie pie or two for dessert on the last Thursday of November. When I was new to baking back in the day I (wisely) decided to give pecan pie a try one year, and, well, it was love at first bite, dessert nirvana, one of the best things I'd ever tasted. On that day, November 27, 2003 pecan pie knocked carrot cake off its sugar dusted gold medal Favorite Dessert Podium and we've been together ever since. 

But pecan pie isn't perfect (who is?!) I mean, it is for me, but I can see where issues would come up: it is very sweet, and quite gooey and caramel-y (characteristics typical of American desserts). If you've been raised in any country other than the States, it might take a few bites to get used to. Today's Pecan Chocolate Pretzel Pie addresses these potential hangs ups, though; the pie's usual sugary sweetness is both tempered and countered with a handful of salty pretzels and heap of bittersweet chocolate, resulting in a pie that is downright addictive, crunchy and fudge-y and sweet and salty and chocolate-y all at once. This is a pecan pie that makes all your pecan pie dreams come true, so good that you'll go easy on the turkey itself to leave room for a sizeable slice. Pumpkin pie who??

A couple of notes: For any of you in Rome who want to make pecan pie but can't find pecans: you can find them at the newly opened Isola delle Spezie in Via Marcantonio Bragadin 91(right near the Cipro subway stop and a convenient short walk from my apartment!) or some of the larger well-stocked Castroni stores. Castroni also sells both light and dark corn syrup. Note that the edges of the pie crust always brown faster than the filling cooks with pecan pie (and pumpkin too) so keep an eye on it; if it becomes brown and the filling isn't cooked, line the edges of the pie crust with aluminum foil to keep them from burning. I used a store bought pie crust to save time, but if you'd like to make your own, I've also used Smitten Kitchen's here with good results. Finally, I used mini chocolate chips here because that's all you can really find in Italian supermarkets, but feel free to use normal sized ones if you can find them where you are. 

Looking for other pecan recipes? I've got this Chocolate Pecan Pie and these Pecan Pie Bars. Looking for other Thanksgiving worthy desserts? I've got this Pumpkin Pie, this Pear and Chocolate Tart, this Pear and Chocolate Cake, this Brownie Pie, this Pumpkin Gingerbread Cake, these Apple Crisps, this All-American Apple Pie, and this Pumpkin Cheesecake with Praline Sauce.  


1 unbaked pie crust
2 large eggs
1 cup (325 grams) light corn syrup
2 tablespoons (28 grams) unsalted butter
1 teaspoon vanilla extract
1/2 cup (85 grams) packed light brown sugar
1/4 teaspoon salt
2 cups (200 grams) pecans
3/4 cup (about 50 grams) mini pretzels
3/4 cup (130 grams) semi-sweet chocolate chips 

Heat oven to 350 degrees Fahrenheit (170 degrees Celsius). Fit the pie crust into the bottom and up the sides of a buttered 9-inch pie plate. Trim any extra pie crust off. Refrigerate the pie crust while you prepare the filling. 
In a large bowl, whisk together the eggs, corn syrup, butter, vanilla, sugar, and salt. Stir in the pecans, pretzels, and chocolate chips. Pour the mixture into the prepared pie crust. Bake for 30 minutes.
Cover the pie with foil and bake until the filling is puffed and the center is just set, 15 to 20 minutes more. Transfer the pie to a wire rack and let cool to room temperature before serving. Serves 8-10.
Recipe adapted slightly from Women's Day Magazine, October 2017 issue.

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