This is a fun recipe to feed people. At first glance, it looks like a pecan pie and folks usually don’t take a second glance before digging in for a bite and telling you how good it is. My husband’s exact words were “That is the BEST pecan pie I’ve ever tasted!”. Then I got to tell him it didn’t have any pecans in it…
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.
- 4 Eggs
- 1-1/4 cup sugar
- ½ cup plus 2 Tablespoons unsalted butter, melted and cooled
- ¾ 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.
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.
Yum
Thank you! I have missed pecan pie since being diagnosed with a nut allergy. Can’t wait to try this.
Same questions as before: salted or un salted pretzels? measured before or after? I measured after. I baked for 1 hour and 10 minutes covered with foil at 30 minute mark and pie was very runny. No, I didn’t place in the fridge, as other baking sites state not to place pecan pies in fridge, I thought this would pertain to this.
I did poke some holes on bottom of crust prior to baking, could this have affected the baking?
Salted, measured after :). we have always put pecan pies in the fridge and I don’t poke holes but I don’t think that’s a problem. Did you let it cool completely (a couple of hours)? Oven temp may be a variance as well. Hope you liked it either way!
I can’t eat nuts so i’m so excited and can’t wait to try this recipe.
I know, me too! I haven’t had pecan pie since I was little. I am always so jealous when I see everyone eating it! This is going to be the best Thanksgiving ever! Thank you, thank you, thank you for thinking of this!
I”ll be trying this! Thank you! My son is allergic to nuts and also dairy. Glad you mentioned that it was ok to substitute margarine for the butter!
Don’t be afraid to try the pinto bean pie. It sounds scary but it is delicious! You’d never know it was beans.
Man oh man, do I LOVE this pie! I’ve made it numerous times over the last 2 years since seeing this post, it always comes out great! I do love pecan pie, however my son has nut allergies and I don’t like to have something we can enjoy and he can’t. I love that he can now know the flavor of a pecan pie and be safe at the same time. Planning my list for Thanksgiving now and this will ALWAYS be a part of our home. Thank you SO much!
This was AWESOME! I have never had pecan pie because of a nut allergy, but my husband has and he said this pie was great. I used salted butter (only because I don’t like unsalted) and salted thin pretzel sticks. Also used my Pampered Chef hand chopper to make it easier.
All I can say is this is a pie that will be made year after year.
Thanks
Wow! I’m excited to try this recipe this weekend. I have been making pecan and derby pies for years! Unfortunately, I have a set of family friends who are allergic to nuts BUT love pretzels. So, they never got to try my *nutty* pies. LOL! They invited me this weekend for lunch so I hope to bring this great option. Thanks!
I have this cooling right now! Very excited because I’ve always wanted pecan pie, but I am allergic to nuts! Thanks for the recipe! About how long will it store for and do you put it in the fridge?
Always a lover of pecan pie myself…but learned that many families stick to fruit pies for their family traditions so I don’t spend “pecan money’ to take pecan pie to gatherings anymore….but sure as heck want to make one at home now and then.
This recipe is A new favorite and perfect for retirees….can I freeze individual slices since I live alone? I don’t know how to make mini pecan faux pies out of your recipe but freezing a few slices sounds good to me!! Thank God for microwaves, huh?
Do you use salted or unsalted pretzels?
Measure the pretzels before or after crushing?
Either will work, and after crushing
When I’ve made Pecan Pie in the past, it seems like I mixed the pecans in with the pit mixture before pouring into the pie shell. Do you not recommend that with the pretzels, and why. I have two kids who are allergic to tree nuts and peanuts, and I can’t wait to try this recipe!!
Hey LaVanda!! First of all, I hope you love this!! It is so great to be able to have a favorite that you haven’t been able to have for a while and as a Mama I know you avoid those nuts because you don’t want anything like that near your babies!
Pecans and Pretzels taste surprisingly the same in this and have the same texture in the finished product, but they are still very different going in. While Pecans will float to the top, pretzels are more likely to absorb more and sink to the bottom, so we want to sprinkle those on rather than treat them like pecans at the onset, and then we get the pecan like results we want at the end. Coating them in that little bit of butter and sugar helps us to ensure that. Hope this helps!
I made this pie 2 years ago and took leftovers to work. One of the guys that had a piece came up to me and thanked me so much for making it – he didn’t get ANY pecan pie at Thanksgiving and he really wanted some! He was shocked when I told him it was Faux-can Pie! Amazing stuff!
Anyway – I’m making mini pies this year. Any advice on how long to cook them? (Using a muffin tin.) Thank you!
I am so glad to hear they were a hit!!! I haven’t ever made it as mini-pies. I am afraid you are going to have to play with the timing and keep a watch on them. I hope they turn out great!!
Made this pie for Thanksgiving this year for a friend who doesn’t like pecans. It was a HUGE hit. Like, huge. It disappeared faster than the pumpkin pie, which has never happened. Thank you so much!! After I ruined the mashed potatoes and stuffing, I needed a win. lol
I am so glad to hear it was a hit Melissa!!!
I am so glad I searched for a faux pecan pie recipe I love pecan pie but can’t eat nuts anymore thank you for sharing also have you ever tried substituting anything else?
I made this for Thanksgiving last year and it was a hit. I made it for my tree-nut allergy son, but everyone else is requesting it for this years feast. (in fact – I had people blind taste test and this beat my kahlua pecan pie!!!) Thank you for this recipe!
You are so welcome Bretany!!! I am so glad it was a hit with everyone!!!
My mom used to make a fake pecan pie with grape nuts. No one could tell that it wasn’t real. She also made a fake apple pie which tasted exactly like a real apple pie. It was called a Soda cracker pie. She has since passed and I never did get the recipes. I think the pecan one was on the back of the grape nuts cereal box at one time. Elaine
I took that old faux apple pie recipe and made it even more convincing. 🙂 I don’t have it published yet but it is in my latest book if you’d like it, Sweetness. What a dear mother you had!
I made this pie yesterday because my husband doesn’t like nuts in sweets. It’s always nice to know he really approves of a recipe when I’m in bed reading but he’s gone back to the kitchen to have a few more bites. I love to see him hunkered over and digging in with a fork- this pie is a winner and will be a repeat in our home!
I am so glad to hear it was a hit!!!
I’m going to have to try this recipe soon. I wanted to comment about your Jewel Tea plate. I remember when I was a young girl, the Jewel Tea man coming to our house. My mother had a bowl with this same pattern, I think, that she would mix her biscuit dough in. My sister got that bowl when our mother passed. I got the iron skillets. I asked my sister the last time I went to see her in OK if she had ever made biscuits in it and she said no. ??? I would have used it. My mother also worked at F.W. Woolworth at the Heart of Huntsville Mall and when it closed they could get some things and she got 2 tablespoons from the Luncheonette. They are very sturdy and I got those also. I use the skillets and spoons all the time.
What wonderful memories. I would use that bowl as well, hopefully one day she will pull it out and enjoy all the wonderful memories it brings to her kitchen!!
MY husband has diverticulitus, but loves Pecan Pie…..he does not have a nut allergery, but the texture of the nuts is a problem. I made this Faux Pecan Pie last year, but just had a brilliant (I hope) idea. I bought some Pecan Oil which I plan to use along with some butter to lightly toast pretzles before adding to the pie. Gonna make it for Thanksgiving. Do you have any other ideas on how I might best put this to use to get the taste of the pecans.
Thanks for this recipe…….just going to improvise a little and see what happens.
Gloria
You might check on Amazon and see if LouAna oils makes a pecan flavored one. They have a LOT of flavors that many people use in cakes and candies.
I did find the Pecan Oil in Fresh Market. Do you have any ideas about how much I should try to use or how to use it. Gonna give it a try….will let you know about my experiment. Thanks
It is going to be a true experiment for you Gloria, I have never added anything like that to the pie so I am afraid you will just have to use the trial and error method.
Can I use Yellow Label Syrup that I bought to make #5 BBQ Sauce in place of light corn syrup?
I’m flashing back to College Food Science Class. We had a Faux Pecan Pie w/ OATMEAL!! It was AWESOME!!! I can’t find that recipe.. To save my soul!! But remember just how good it tasted! It could be another alternative for those w/ Nut Allergies!! Do you have that recipe?? Hoping you do & csn share!!
Marquita
Hey Marquita! I’m afraid I don’t have an oatmeal faux pecan pie recipe but I can pretty much guarantee the crowd will love this one, too 🙂
We don’t really see Pecan Pie in South Africa, but I adapted an ‘Almond Tart’ recipe for our very allergic son. Perhaps its similar to Marquita’s lost recipe.
Oatmeal Tart -Pastry Shell- 190 g flour,190g Butter or Margarine,65 g powdered sugar,65 g cornflour or custard powder.Cream butter & sugar.Sift & fold in flours. Press into 2 small (about 20cm) pie dishes.
Oatmeal Filling : Heat to soften 125 g butter or margarine, stir in 125 g dark brown sugar. Cool. Beat in 1 large egg, 100 g dry rolled oats (the boil for 5 mins type, not instant type),10 ml Vanilla or Caramel flavouring (or any flavour you prefer). Spread onto pastry shell and bake at 190 C for 20-30 minutes. A glaze of light sugar frosting may be drizzled over the cooled tarts.
Hi! I am so happy to have found this recipe. My daughter was diagnosed with a list of allergies when she turned 11. We always used to make pecan pie for my hubby’s bday as it coincides with Thanksgiving. Haven’t been able to for 3 years now. Quick question- she is also allergic to wheat so I will use a gluten free pie shell. I am wondering if gluten free pretzels will work with this as well……any insight? the pretzels are made of rice flour, usually…..
Thanks again- so excited to try this!
Hey Lisa!! I am sorry but I don’t have any insight. It will be a trial and error on your part although I can’t see why they wouldn’t work. I do hope that if you give it a try you will come back and let us know in case someone else has the same question.
Do you bake the pie crust first and then add the stuff inside and bake again?
I absolutely adore your comment about trying the bean version around the same time you raw oysters! Thanks for the chuckle. Back to reading the recipe.
🙂 Have a Merry Christmas Joanne!!
Hubby has diviticulitis (sp. )Made this for thanksgiving.. he didnt like the pretzels. I asked him what he luked so much about pecan pie. It was the filling. Today i topped with heath ttoffee chips and large pueces of coconut the last 10min. It was a hit!
Thick sourdough pretzels are the wrong type. Still good but the pretzel pieces were too large and too hard. GMO pecans?
Can’t wait to try it the right way.
The directions for your faux pecan pie did not indicate the size of the pie shell to use, what size
should be used? Also, I am wondering if starting with a 400 degree oven for the first 10 minutes of
baking time and then reducing the temp. to 350 degrees for the remaining time might help set the
pie filling, this was a thought as many pies of this nature are baked at a higher temp. for a short time to begin with. Really sounds like a yummy pie that I will need to try. Thank you.
I made this pie and it turned out beautiful. Then I wondered how many carbohydrates there would be in an 1/8 slice. Does anyone have any idea?