Faux Pecan Pie Without Pecans
My faux pecan pie without pecans is a taste twin to the classic Southern pecan pie but it's safe for people with a nut allergy.
Servings: 4
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.
Nutrition
Calories: 512kcal