As we steadily approach the month of October we start to embrace the fall with open arms. By open arms we mean: the time to wear sweaters that allow us to eat more without really showing the extra kilos! Fall goes hand in hand with so many delicious ingredients that immediately warm our hearts (and our stomachs) such as dark chocolate, pecans, and pumpkins. It is in fact our favorite time of year to be in the kitchen and bake our little hearts outs and we may have outdone ourselves with this recipe. Are you ready? Four words. Chocolate. Pretzel. Pecan. Pie. YES! After several exhausting hours testing and eating (don’t feel too bad for us) we have officially crowned this recipe as our number 1 for Fall 2015. Yes it was that good. luckily for you we love to share, so look below for a step-by-step way to satisfy your Fall crunch. Enjoy!
Chocolate Pretzel Pecan Pie
Ingredients:
1 ready made piecrust
2 eggs
1 cup light corn syrup
2 tablespoon butter
1 teaspoon vanilla extract
½ cup brown sugar
1 teaspoon orange zest
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cups of Al Rifai pecans
¾ cup mini pretzels
¾ cup dark chocolate chips
Directions:
- Heat oven to 180C. Take your piecrust and make sure it fits a 9-inch pie plate. Cover the bottom and the sides. Let it refrigerate until all your ingredients are ready to fill the inside.
- In a separate bowl mix together the eggs, corn syrup, butter, vanilla, sugar, orange zest, cinnamon and salt. Once those ingredients are stirred, add the pecans, chocolate chips, and pretzels. Take your crust out of the fridge and add in the mixture to the middle and bake for 30 minutes.
- After 30 minutes cover the pie with foil and bake until the filling is puffed and the middle part is just set, which will need another 15-20 minutes. Then, take out your pie and allow it to cool to room temperature before cutting.
We believe you’ll thank us later. Bon appétit !
