Faux Pecan Pie
A similar situation happened at my kid’s school when I took a few of these up there. One of the teachers came into the office talking about how good the pecan pie was and the secretary said “You mean the pecan less pecan pie?” she replied “Oh no, I got the one that had pecans in it…” ~snickers~ Of course, I hadn’t taken anything with pecans in it to the school.
This is a fabulous pie for those with nut allergies but that isn’t why I developed it, I actually didn’t even think about that until someone asked for the recipe, stating that they had a friend with allergies who would be excited to get pecan pie again! I developed it as a way of saving money. Have you seen the cost of pecans lately?
Right about now, making this pie with my recipe instead of pecans will save anywhere from five to seven dollars, depending on where you shop. Most folks I know can cook an entire supper for that amount of money!
So I guess there is a double bonus involved, but in hindsight having a faux pecan pie for those with nut allergies is a much greater purpose.
I have seen some varying recipes for faux pecan pie around the web. The most common one utilizing pinto beans in place of pecans. I have that on my list to try someday and I’ll probably do it around about the time I try raw oysters, but I couldn’t bring myself to suggest you put pintos in your pie so I set about developing my own faux pecan pie.
I started with my Mother’s No Fail Pecan Pie recipe and then blended it a bit with that crust of my Strawberry Pretzel Salad (which is in my cookbook, but not on SouthernPlate.com). Everyone is always surprised that the crust isn’t made of pecans, so what a great inspiration to add to my pie! It took about seven pies to get the proportions and cooking time just right, because this pie really needs to be made as a deep dish but I’m finally ready to bring it to you today in it’s final form.
I’m gonna start this post out with a disclaimer that I’m sure is obvious to just about everyone reading this: Pecan pie is not a health food. It’s not supposed to be. A good pecan pie is gonna contain butter, sometimes lots of it. It will also have sugar in various forms, usually granulated and corn syrup. A good pecan pie is not for the faint of heart but it is the golden nugget of pies. Rich, buttery, delicious. Unlike any other. This Faux Pecan Pie lives up to all of those expectations.
If you’re on a diet, just have one or two bites and make sure you savor them, then be sure and make it again when you’re not on a diet anymore. If you have a family member or friend with a nut allergy, this would be a welcome treat for them at your Thanksgiving or Christmas dinner! But I suggest not telling anyone it doesn’t have pecans until they eat it, mainly because it is fun seeing the look on their face 
.
You’ll need: A Deep Dish Pie Crust, Light Corn Syrup, Butter, Pretzels, Sugar, Eggs, and Vanilla.
I recommend unsalted, real butter in this recipe.
I also recommend not spelling “recommend” unless you have to because it is one of those annoying words to spell. I really think it needs two “c” ‘s but Websters never listens to me. ~sigh~
Note: If all you have is margarine or you just can’t afford butter, go for it. Trust me, I’ve been there! The pie will taste slightly different but t’ain’t nobody here gonna judge because we were raised better than that. ~Grin~
Following my recipe below, place the butter for the pie filling in a large bowl and microwave it until melted. Allow to cool.
You ever hear the saying “Do as I say, don’t do as I do?” Well that applies here. Normally you could just dump all of your other filling ingredients in and give them a stir but I don’t really have time to allow my butter to cool so I’m gonna stir in my sugar real good to cool it down a bit before I add everything else.
If I just dumped everything in with hot butter, it would cook my eggs a bit, leaving me with thin ribbons of cooked egg mixed in with the custard of my pie and that isn’t very fun!
So at this point you can add in all of your other ingredients and give it a good stir until well combined.
But if you’re impatient like me, add your sugar first and stir that up a bit until your butter is cooler.
Like this.
Now add all of the other filling ingredients and give it another good stir.
I’ve had a few questions about my flat whisk pictured here. I bought this when my friend Maralee McKee told me about it. It came from Williams Sonoma and is the only thing I have ever bought from that store, lol. I go in there from time to time just to look around and really enjoy it, but I find that specialized tools and pots aren’t a good use of my money when standard things I have around my kitchen will do just fine and I don’t have to find the storage space for them. I can just see my great grandmother staring at a wall of peculiar utensils and asking “Now what do ya need all them thangs for?”
You can also find these whisks on Amazon by searching for “flat whisk”. They really do work well and I prefer it over a traditional whisk.
Here is our pie filling all mixed up. Ready for an action shot now?
Isn’t that pretty? I’ve learned how to do a lot of things left handed since having to venture into the wonderful world of food photography.
Whoops, I was being a bit sarcastic there when I said “wonderful”. Food photography is actually the one thing I don’t really enjoy that much about blogging. Food is very uncooperative. I have yet to ask any item of food to pose pretty and not been met with a blank and vacant stare.
It doesn’t help that I’m not one to be more impressed with a piece of say, banana bread, just because it is encased in a soft focus vignette. I find banana bread on an old corelle plate, presented as is, has more heart. ~sighs~ I know, but I have to at least attempt pretty food pictures. I put a wee bit of my heart into it from time to time.
But if you ever think some of my food isn’t pretty, just imagine a sweet granny standing behind it, handing it to you with a loving expression.
That is how I picture all of my food, and it makes it quite beautiful. Tricks of the camera or photo shop can’t add an effect like that.
Oops, got sidetracked. Okay so here is your filling in the crust.
I know it looks yellow now but it will be that beautiful golden color once baked.
Now we need to crush our pretzels.
I’m using my heirloom rolling pin that my great grandmother bought for my mother with green stamps when Mama was just thirteen years old.
At thirteen, her parents divorced and she went to live with her father to take care of him. She cooked all of the meals and kept house until he remarried a few years later.
At thirteen, I was listening to bad eighties music, hanging out at the mall, and spending my spare time becoming proficient with aqua net hair styling techniques.
Never hurts to contrast your life with others in order to see how good you got it.
Place your pretzels in a gallon zipper bag and crush those puppies. They don’t have to be pulverized, just broke up kinda good.
I took this rollin pin with me when I went to film at Paula Deen’s house and we used it on the show. I told her all about it and we talked green stamps for quite a while. That show airs this Saturday for the first time. November 5, 2011. Check the Food Network for times in your area and click here to rsvp on my Facebook page if you plan on watching and read a few behind the scenes stories I’ve posted.
Melt your butter for the topping (see recipe) and add in your tiny amount of sugar.
Add in pretzels and stir until coated well.
Sprinkle evenly over the top of your pie.
I know it will seem like a lot of pretzels but they sink down a bit as we cook, which is why I made this a deep dish pie. The first pie I tried wasn’t deep dish and it seemed like there was hardly any filling when the pretzels sunk down a little bit. This will come out in perfect proportions to the top crust and the filling.
Place pie plate on a baking sheet and bake at 350 for one hour, covering with foil after the first thirty minutes to prevent over browning.
Allow to cool completely before serving.
This is a piece of pie posing on a Jewel Tea, Autumn Leaf plate.
This is a closer shot that shows the filling a little better (because I couldn’t pick which one I liked the most)
This post is dedicated to my sweet friend, Alyssa, who has a nut allergy.
I got to meet her yesterday when I had a book signing at a local elementary to support their book fair.
I mentioned today’s post and she was so excited for a nut free pecan pie!
Special thanks to everyone who invited me and were so kind yesterday.
I enjoyed getting to meet you all and what an honor it was to see a table filled with food from my cookbook!
Notice one piece of the pie is unaccounted for. ~looks innocent~
I hope you get to make this soon and enjoy your faux pecan pie!
Don’t forget to add this pie to your holiday menu!
If you’re coming to my Holiday Cooking Show on November 10th (see poster below this recipe), this is one of the many recipes I’ll be serving the entire audience!
Advance ticket purchase is recommended but you can also pay at the door.
Ingredients
- 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
Instructions
- 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.
Print This Recipe
Sara submitted a great quote on our Give A Penny Page that I think really puts you in the right frame of mind for dealing with life sometimes. We can’t just go out meekly with a weak smile and hope for a good day, we have to do it with Gusto!
“Tackle the world with a smile, and the world will tackle you back with more than one.”
Thank you Sara! Submit your quote by clicking here.
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Posted by Christy Jordan
on Nov 2 2011. Filed under Dessert, Holiday Favorites!, Holidays, Pie.
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[...] Faux Pecan Pie – Southern Plate What a great alternative for those with nut allergies! This pie also cuts out the (relatively) high price of pecans. [...]
Hey there, I tried to make this and it center never baked, still very runny..the edges cooked but middle never did : (. Do you have any insight in what may have went wrong? I’m wondering if I should try less corn syrup?? It did seem pretty runny when I poured it in the pie shell. Thanks for any advice. I love your website. This is the first thing I’ve made that has not turned out.
Hey Molly! I’m so sorry it didn’t do right for you. I’ve made ten (or so) of these so far and the UNA culinary school made them for six hundred last week and they all turned out according to the recipe, so let’s start with a few other areas before we tweak there. First, it isn’t your fault, wanna get that out right off!
Have you checked your oven temp lately? I check mine about once a year by using a little metal oven thermometer you can get for a few dollars on the kitchen utensil aisle. Ovens get off over time so it helps to know if you’re cooking at the temp it says it is.
Did you let the pie cool completely? It will still be runny when it comes out and will set as it cools, then be just right when you cut into it, no runniness at all once cooled completely.
Let me know if either of these could be it and we can go from there.
Gratefully
Christy
In addition to checking oven temp, are you baking with your pie plate directly on a cookie sheet?
If you are, the cookie sheet is blocking the direct heat coming from the bottom of the oven. The bottom crust (and filling) needs that direct heat to cook through.
If you use a cookie sheet to catch any drips (which I understand), place it on a different shelf under the pie, at least 2 or 3 inches lower.
Also, the pie should be no higher than the center of the oven. Too high up and the top will cook too quickly (from all the heat rising and collecting at the top) but the bottom won’t benefit from that direct heat.
Thanks, Anthony, for your feedback on Molly’s problem. I never thought about the cookie sheet blocking the heat until you mentioned it. Maybe that’s why my Gingerbread Cakes have been ‘spongy’ in the center. Also, I think I’m going to be lowering the top rack – it’s too high. Thanks for your tidbits. I’m glad I scrolled down to see if there were “reviews” with the recipes. Often times there are not, just comments before the baker actually makes the recipe. Your reply is like a breathe of fresh air.
Thanks for this wonderful recipe. I made it for a fund raiser and a little boy called me to thank me. Said I never get to eat things like this. His Dad got on the phone and thanked me also.
Lynda, this just made my day!! Thank you so much for sharing this with me.
Hello there,
I’m from Germany and just love your webpage and recipes! I would really like to make this recipe but will have to make the crust myself. Can you tell me the size and depth of a deep dish pie crust?
I was also wondering if you use salted pretzels or unsalted ones. In Germany they usually make them with quite a lot of salt.
Thanxs for all the great recipes and good spirit on this page!
Kati
Hi Kati!! Pie crusts here are usually about 8-9 inches around and the deep dish is typically around 2 inches deep. I used salted pretzels but if you feel that would be too much salt you can go with the unsalted ones.
Have you tried making this ahead and freezing it? I’m curious how the pretzels would survive the freeze/thaw process.
I have been craving pecan pie but like you said with the price so high now on pecans I just made something else. So checking into your website (like I do often:) I saw your Faux Pecan Pie. Yipeee! I baked it tonight and let me tell you it is awesome. I love it and how is it that pretzels taste/look like the pecans but they do. Love your website, recipes, and this pie!
I tried this recipe and it overran the deep dish shell…and kept on running over the entire time! I baked it an hour and it wasn’t done and I kept putting it back in. I’m not sure it ever got really done but I finally quit trying.
It tastes great but looks pretty rough! Any suggestions?
Made this pie last night and took it to work this morning. Everyone loved it. I also ran into the issue where I baked it for an hour and it still was not done, so I put it back in for an additional 10 minutes, and that did the trick. I don’t think it has to do with the recipe, but maybe my oven temp is off. Anyways, it came out perfect and tasted like heaven!
[...] 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 [...]
Can the pretzels be mixed into the syrup mixture? I do that on my regular pecan pies. I believe I am going to make a couple of these for a Dessert Auction on Sunday. Thank you for your help and for sharing the recipe!
When you say cover the pie with foil. Do you mean the whole pie or just the crust?
Yvonne, that’s the same thing I was wondering. I was assuming just the crust, but some people are saying that the pie isn’t baking all the way through and I wonder if covering the whole thing with foil would fix that?
I cover the whole thing in mine and that’s what the UNA culinary dept did when they made them for a few hundred and they all turned out great. It’s very very important to let your pie cool completely, otherwise it will be runny and appear not fully cooked, which it definitely is after all that time in the oven.
Hope this helps!
You’ve done without nuts, can you do without eggs – - anything like pecan pies or sweet tator pies, pumkin bars – - – I have a major egg allergy and I’m so missing out on these holiday favorites.
Sure! Make my Grandmama’s sweet potato casserole minus the eggs, it’ll still be great! http://www.southernplate.com/2008/07/how-to-make-grandmamas-sweet-potato-pie.html
Hi Christy.
Will Splenda or Ideal work here to eliminate the sugar? I’ll have a diabetic diner at our Thanksgiving table.
I would go with Ideal over Splenda if you have it. It may be slightly different in texture but I think it would still be wonderful – and there will likely not be any difference at all!
I tried this faux pecan pie and thought it tasted awful. It seemed to taste too much like pretzels. Guess you have to have a southern palate lol
Another slur towards Southerners? If you did not know there were no pecans, you would probably think there were. Christy is Alabama born and raised and her cookbooks clearly state “Southern”.
Linda:thanks. Growing up southern meant learning to make do, because so many of us lived a frugal, yet very happy life. We learned to invent. We love our food traditions. I’d rather eat a sandwich on a biscuit -making do, because we were out of store bought bread- and be with family, than eat in the fanciest foo-foo restaurant in foo-foo town.
Christy, our family loves your site and all you do.
Christy,
I made this the other night for the first time. My husband said “Oh my god- this tastes just like gramma’s!” I actually teared up. Since she has passed he hasn’t had ANYTHING like gramma’s, to include his mother’s cooking. Thank you thank you! I felt like a culinary genius!!
I made this today. Reading the posts about the oven temps has me wanting to go get a thermometer for my oven, as the pie was completely done for me in 40 minutes…
However, it looks wonderful, and I’ll try to remember to post back about how it tasted once we eat it tomorrow, lol.
I’m also making the cranberry crunch to serve with dinner tomorrow.
Christy I just got done making the faux pecan pie with my four year old named emily and she just loved making it. I cant wait til it comes out the oven. Emily keeps going to the oven door and say “Mommy hows my pie doing” so i dont know if she is going to let anyone having any tomorrow. Thanks for the great recipe and Emily said to make sure to say Happy Thanksgiving to Mrs. Christy.She just loves you.
Thank you so much for this recipe my pie set up great! Nobody could tell they weren’t pecans! People even argued!! great recipe!
Thanks for posting this recipe! I decided to make this for Thanksgiving because my step-sister has a tree nut allergy. Everyone loved it! The family couldn’t believe it was pretzels. I tested it out at work and several people asked for the recipe and intended to make it for Thanksgiving, too. It was great because the people who liked pecan pie liked it and the people who don’t like pecan pie liked it too. I think this is making an appearance at Christmas.:)
I made this on the boat and honey if towboaters can’t tell the difference then you’ve done something right. Waitin on my butter to melt so I can whip up another!! Everyone enjoy the CHRISTmas season!!! I’ll be spending mine afloat on the Lower Mississippi River.
I made this pie for Thanksgiving and it was wonderful. My Dad can’t eat nuts due to a health problem. He thought it tasted like pecan pie. I had no trouble getting the pie to set up, followed the recipe just as it was printed. Will fix this again. Thanks Christy!
Have you tried making it without adding the sugar/butter to the pretzels themselves? I thought it would taste saltier than it did. I loved it though.
I finally got to make this for my son 15 who has severe NUT allergies! He loved it! I am so thankful for your recipe! I personally like it better than pecan pie.
Oh and it turned out beautiful! Thank you~!
Made this for Thanksgiving, and it was very popular, and no one has nut allergies! Also wanted to report that I froze the pie after baking several days in advance, and then just thawed at room temperature the day of serving. It froze beautifully. Only thing I would recommend is to be sure to bake the pie on a tray…I did have some overflow during baking. Would definitely make again, and it is going in my permanent Thanksgiving file. (Also made your fried corn from the cookbook, using frozen corn. Not a kernel left!)
I am so glad to hear it was a hit Renee and thank you so much for letting us know that it freezes well!!!
Christy…going to send this with Bob to a Christmas party at work (Le Cordon Bleu) and I’ll give you verdicts asap! I’m dying to see if the “big guns” have anything to say. Too good a chance to pass up!! Awesome recipe and if that isn’t a 100% agreement, it will be racked up to professsional jealousy. Big fan here….I’m a true blue Southern girl from Georgia, so I promise I know good cookin’ when I see it. LOL Loving your blogs more and more!!!!
WOW, that is some big guns!!! thank you so much, can’t wait to hear the verdict.
My husband’s favorite desserts are Pecan Pie and Tarts but our son has a severe tree nut allergy. Our house is now a nut free zone. I can’t wait to try this recipe out!
Can’t wait to make this , it looks so good.
I hope you like it!!!
Christy, I took this pie to our garden club’s Christmas covered dish luncheon yesterday, and I ended up e-mailing the recipe to everyone there. You have about 35 new fans!!
Oh WOW!!! Thank you so much Gay!!!
This looks amazing! Will have to try soon!
[...] Faux Pecan Pie [...]
Can this be made a day ahead before I plan to serve it or should I make it the day of my party?
I sooooo gotta make this!!!
Oh, thank you so much for the recipe! I love pecan pie & have not been able to eat it in 20+ years. A must on our Christmas table this year…if not before! Can’t wait to share it with my niece & a friend who has never had pecan pie because of allergies. Oh the happiness!
regarding the lady that said hers did not set up, I have a recipe for Brown Sugar Pie that is similar and It used to turn out really good for me then the last ones I made did not set. I am wondering if it could be the temp of the margarine/butter when you mix it??? your recipe says melt in Microwave and cool, maybe I didnt let it cool down, ya think that would do it?
I have made this pie 4 times since you first posted it and my family and friends love it. Thanks!!
Oh WOW!!! I am so glad you like it Bonnie!!
I love your recipes!! However, I’m having difficulty finding a particular one. Do I need to “subscribe”? I would rather not as I’m not a serious chief. Please advise so I can place my favorites in my “Recipe Box”. Thanks for your kind assistance!
KathrynK
Oh goodness, I’m DEFINITELY not a serious chef! Lol. I hate to even be called chef. You can use the index to look or go to google and type in the recipe you want and add “southern plate”. If I’ve got that recipe posted that should bring it right up!
The front porch forum and Facebook
Are also great places to find recipes but if I’ve posted it, it’s always on SouthernPlate.com
It’s needs to make mention if possible(because I know 1st hand) use unsalted pretzels. I made this recipe and it not pleasant. I did make this exact recipe from another blogger, and her’s requires un-salted pretzels for a reason…wow! talk about a mistake when I bought regular pretzels and the salt over whelmed the pie. Just thought I’d let y’all know. I made this again with out the salt…and it was delish!
Ooh not me, I LOVE the salted in it, cuts the sweet perfectly! When I developed the recipe (and tested numerous times-Lawd numerous times! Lol) I got the same as feedback. So I think it’s personal taste. I also think that growing up eating southern food develops in you a taste and hankering for salty more than in other regions
Hope to see you back when you like something too!
Gratefully
Christy
I normally do not post comments but I needed to comment on this one! I made this faux pecan pie several months ago and the evening I made it, my husband and I both tried a piece and we were both disappointed with how it tasted. I left the pie on the counter thinking I’d get rid of it the next day. However… The next morning I felt a little sorry for the thing and decided to take a final, farewell bite when to my surprise the pie had taken on an entirely different texture and taste! I was so excited about it I had to let my sisters know of the update. The pretzels went from soggy to crunchy and everything about the pie screamed “pecans”!!! I love it! I must admit that I didn’t tell my husband about the change because I wouldn’t have to worry about him eating the entire thing in one sitting! I shared it with friends of mine who came over and they loved it. Brilliant, Christy!!
Any reason why i cant log into the forum (says im not allowed
and also i cant leave a comment on your fbk page?????
Don’t have anyone in my family that can’t eat nuts, so I must try this. It sounds so wonderful.
Thanks Christy
Thanks so much my husband cant eat nuts and he loves pecan pie will be making this for his birthday tommorrow
My husbands family uses Ritz crackers to make a faux Apple pie …
Oh wow, that sounds good too!!
Christy, this sounds amazing. I have a dear friend with a dangerous nut allergy, and I am so excited to make this for her, then share the recipe. What a wonderful thing to develop for people who can’t enjoy the traditional pecan pie.
Thank you, I just love your recipes and your blog.
Thank you so much Pat!!! I hope your friend enjoys the pie!!!
I am SO glad to find this! My son has never been able to try Pecan Pie since he has severe nut allergies. He’ll be able to enjoy this with us this year! I can’t wait to make it for him.
[...] My favorite was the Faux Pecan Pie. It tastes exactly like a pecan pie but instead of using pecans she uses pretzels. Your just going to have to trust me on this. It was crazy good. It’s more economical than pecan pie and people with tree nut allergies can go to town on it. My only problem with it though is that when I make a pecan pie… It’s one thing I actually can make. …I like to think that it’s healthy because it has pecans in it. I mean, come on! Nuts are healthy! Right? So pecan pie is healthy! Why do I hear crickets chirping in the background? Anyway, you should try the recipe because it is great. So, what does all this have to do with Uneasy Rider? Well, I’m certainly no stranger to getting lost. And after the Southern Plate event Mom and I got lost on the way back to Huntsville. Stinkin’ Google maps. Google maps hates me. I was driving and got super turned around and we ended up going down the same street three times. It was a bit ridiculous considering Florence and Huntsville really aren’t that far away from each other. Well… At least we didn’t get into any altercations in bars like poor Charlie Daniels in Uneasy Rider. If we had though… It would have been worth it. Because that’s just how good that pecan less pecan pie was. Filed Under: Laugh Jane Laugh [...]
[...] southernplate.com via Jennifers on [...]
Oh my goodness! HodgePodge Mom posted your recipe on Facebook and now I want to try it. My SIL has a laundry list of things that she can’t eat and so I always try to make her treats that she normally wouldn’t make for herself. This year it shall be pecan-less pie. I can do the gluten-free part easily enough and the dairy-free easily as well. However, I want to reduce/replace some of the granulated sugar and not use corn syrup. Would agave nectar or honey work? Hmmm.
Let me know what you substitute and how it works. I think it is so great of you to make her special treats, I know she is beyond grateful to you!!
I use real maple syrup in place of the corn syrup in my pecan pies so good.
thank you Christy for this recipe I am going to try it for thankgiving,my niece has severe my nut allergies.
I have diverticulitis… LONG list of things not to eat but nuts are at the top.. I made this last year for Thanksgiving.. my family is used to seeing me do without so I waited until they had all had pie.I make several kinds so it was a long wait. . they raved about the pecan pie and how sorry they were I couldn’t have any.. then I ate a slice and between mouthfulls told them about it.. Here it is Thanksgiving time again and they are asking for pretzel pie. My dad ( my pecan supplier) passed away this past September but I will always remember the look on his face when he found out that I didn’t use pecans in this pie.
I was looking at your recipe for the faux pecan pie which i am gonna try it looks great. I noticed when looking at the piece of pie you had cut that the plate jewel tea autumn leaf is the same print of an item my dad gave me that belonged to my deceased grandmother i never knew what it was called although i have it displayed in my kitchen thanks for giving me that bit of information its the only thing i have that belonged to her. Thanks again hope i win one of your cookbooks i keep adding your recipes to my recipe box online or i call my friend that has your cookbook and have her look one up for me.
I have a lot of Jewel Tea dishes. 2 teapots, a coffee pot a covered casserole, part of a set of mixing bowls, milk pitcher, iced tea pitcher, plates, dessert plates, cups, saucers, sugar and creamer. I don’t use mine much but you inspire me to get them out and use them.