Faux Pecan Pie Without Pecans
This faux pecan pie without pecans tastes like classic Southern pecan pie, with a rich custard filling and a crunchy buttered pretzel topping in place of the nuts. A nut-free mock pecan pie for holidays.
Servings: 8
Calories: 512kcal
Ingredients
Filling
- 4 eggs
- 1.25 cups granulated sugar
- 1/2 cup plus 2 tablespoons of melted and cooled unsalted butter
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 unbaked deep dish pie shell
Topping
- 1.5 cups crushed pretzels
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350.
- For the filling: Place the first five ingredients in a large bowl and mix with a wire whisk until well combined.4 eggs, 1.25 cups granulated sugar, 1/2 cup plus 2 tablespoons of melted and cooled unsalted butter, 3/4 cup light corn syrup, 1 teaspoon vanilla extract
- Pour into the pie shell.1 unbaked deep dish pie shell
- Combine all topping ingredients in a medium bowl and stir well with a spoon to coat the pretzels.1.5 cups crushed pretzels, 3 tablespoons melted butter, 2 tablespoons granulated sugar
- Sprinkle the topping evenly over the pie.
- Bake in the preheated oven for 1 hour, covering the pie dish with foil after 30 minutes to prevent it from over-browning.
- Allow the pie to cool completely before serving. Can be made a day or two ahead of time and stored in the refrigerator.
Notes
Deep dish: Use a deep dish pie shell. The filling will overflow a regular pie plate.
Make ahead and storage: Make a few days ahead. Store covered at room temperature up to 5 days or in the fridge.
Gluten-free: Use a gluten-free pie crust and gluten-free pretzels.
Nutrition
Calories: 512kcal