Salted Caramel Pecan Pie with Pretzel Crust
Jamie Deen has a great salty and sweet pie for us this holiday season – Salted Caramel Pecan Pie with Pretzel Crust. Easy as a classic pat-in crumb crust but so much tastier and the flaky Maldon salt adds not only saltiness but a crunchy texture, so do not substitute other kinds. This is like a classic pecan pie, but better. Make sure to use a deep-dish pie plate to contain all the goodness. Also check out his Baked Apple Turnovers, both from Jamie Deen’s Good Food
Excerpted with permission. Jamie Deen’s Good Food
To earn money to go to the Albany fair, Momma had Bobby and me sell pecans. She took us around the neighborhood to all the pecan trees and we’d have to collect them into buckets.
I always loved that fair, but hated pecans for a real long time. My relationship with pecans has since improved. We have four trees at our house, and when Jack was a bitty baby, I’d carry him around in my arms, pointing things out to him saying, “This is grass. This is a tree. This is a pecan.” He got real excited about the pecans. It blew his mind that he could find food outside on the ground. Because pecans are such a big part of our lives and Southern culture in general, I wanted to include a pecan pie recipe. This one riffs on tradition just a bit: A pretzel crust and the palate-pleasing flavor of salted caramel are sure to land this divine dessert on your short list.
Prep time: 15 minutes
Cook time: 1 hour 5 minutes
- 11/4 cups salted pretzel crumbs (from 5 ounces pretzels)
- 2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 7 tablespoons 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 large eggs, lightly beaten
- 2 cups chopped pecans
- Preheat the oven to 350°F.
- 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.
Jamie Deen’s Tips:
Ingredient Note: I like to use a flaky sea salt like Maldon, which has a more intense flavor than if you use a kosher or table salt. You’ll taste the difference.
Cooking Tip: 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
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