Ingredients
- 1 1/4 cup salted pretzel crumbs (from 5 ounces pretzels)
- 2 tablespoon all-purpose flour
- 3 tablespoon granulated sugar
- 7 tablespoon unsalted butter, melted, plus 6 tablespoons, cut into pieces
- 1 cup firmly packed dark brown sugar
- 1 cup light corn syrup
- 1 tablespoon flaky sea salt (preferably maldon)
- 3 tablespoon large eggs, lightly beaten
- 2 cup chopped pecans
Preparation
Baking Directions:
Preheat the oven to 350 degrees.
Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined.
Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan.
Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.
In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring.
Remove from the heat and cool.
Whisk in the eggs, then switch to a wooden spoon to stir in your pecans.
Pour the mixture into the pretzel crust and bake for 50 minutes.
Cool the pie completely before serving.
Tips:
This pie can be made a day ahead.
In fact, you want to prepare the pie with enough time for it to cool and set up.
If not completely cool, pecan pies can be runny.
