Chocolate Pretzel Pecan Pie

Thanksgiving might be over but that doesn’t mean Pecan Pie is totally on the outs. For an upcoming Christmas or New Year party try this new take on the old classic… Chocolate Pretzel Pecan Pie. Trust me, it’s chocolate nutty goodness. Last month for my family’s Thanksgiving party I made this pie, and everyone agreed it was beyond delish. Although, fair warning, if you LOVE the taste of pecan pie, the chocolate does tend to overpower the taste of the pecans, so this is far from the traditional flavor your taste buds have come to expect. This pie is my own tweaked version of a recipe that appeared in a Woman’s Day magazine. (I forget what issue it was… thanks to waiting room reading.)

Chocolate Pretzel Pecan Pie

Ingredients:

2 large eggs
1 cup light corn syrup
2 tbsp melted, unsalted butter
1 tsp vanilla extract
1/2 cup packed brown sugar
3/4 tsp ground cinnamon
1/4 tsp salt
2 cups of crushed pecans
1 cup broken pretzels (or about 2 large handfuls)
3/4 cup bittersweet chocolate chips
1 pie crust (I make my own but you can take the quick route and buy one.)

Directions:

1. Preheat oven to 350*
2. Fit pie crust to the pie plate, fold and pinch the ends to give it a decorative finish. Remove excess.
3. Mix together eggs, corn syrup, butter, vanilla, sugar, cinnamon and salt.
4. Add in pecans, pretzels and chocolate chips.
5. Pour mixture into pie crust.
6. Bake for 30 minutes.
7. After 30 minutes, cover pie with tin foil and bake for 20 more minutes. This will make the top puffy and sporting a nice brown-color.