Last year for Thanksgiving, I really wanted to try pecan pie. The obvious problem with having a peanut/nut allergy is that, of course, I can’t eat pecans. I toyed with the idea of making the pie anyway and just leaving the pecans out, but then I figured that nobody would touch the pie but me. So, I didn’t bring my pecan-less pie to the dessert table last year, and for the most part, I forgot all about it…that is, until about a week ago. I was watching TV one night and catching up on blogs when Christy’s post popped up in my reader and grabbed my attention. Pecan pie with pretzels instead of pecans?! It was just the small bit of brilliance I was looking for to make my pecan pie sans pecans a reality. The next day I got to work in the kitchen, putting my own pecan pie recipe to work using lightly salted pretzels, and I have to say that I’m kind of in love with the resulting pie. I hope you will be, too!
- 1 pie crust
- 3 eggs, lightly beaten
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 stick butter, melted and cooled
- 1/4 tsp vanilla extract
- 3/4 cup agave syrup
- 1 1/4 cups pretzels, crushed
Preheat the oven to 350 degrees. Roll out the pie crust dough to 1/8″ thick. Fold it in half to make it easier to transfer to the pie dish without tearing.
Press the dough into the pie dish. Since this dish already has a wavy edge, I let it do the work of making the crust fancy for me.
In a large bowl, whisk together the eggs, sugar, brown sugar, salt, butter, vanilla extract, and agave syrup.
Smash the pretzels into bits and pieces. I used a meat tenderizer to do the job.
Sprinkle 1 cup of the pretzels over the bottom.
Pour the mixture over the pretzels, and then sprinkle the remaining pretzels on top.
Bake about an hour. Cover with foil about halfway through if the crust is beginning to brown too much. Cool completely before serving.