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Chocolate Pretzel Pecan Pie

Author Ang Paris


  • 1 refrigerator pie crust
  • 2 eggs
  • 1/2 cup corn syrup
  • 1/2 cup maple syrup
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher slat
  • 2 cups pecans
  • 3/4 cup mini pretzel sticks
  • 3/4 cup dark chocolate chips
  • 1 egg for an egg wash


  • Preheat the oven to 350-degrees. Roll out one dough disc (refrigerate or freeze for later). Line a 9-inch pie plate with the dough. Refrigerate until the filling is ready.
  • Place the pretzels in a resealable bag. Using a rolling pin, break up the pretzels into bite size pieces - this is a fun job for the kiddos!
  • Whisk together the eggs, corn syrup, maple syrup, butter, vanilla and sugar, cinnamon and salt until well combined. Then, stir in the pecans, pretzels and dark chocolate chips.
  • Spoon the filling into the pie plate. Beat the egg and brush the crust with the egg wash.
  • Bake for 30 minutes, then cover with tinfoil and bake for another 15-20 minutes.
  • Set the pie plate on a cooling rack and cool until room temperature. It's very important to let this set up - otherwise you'll have a mess on your hands.
  • Serve with a dollop of whipped cream or ice cream - so good! Be sure to store leftovers (if there are any!) in the refrigerator.


Adapted from Woman's Day