Recipes // Desserts // Faux Pecan Pie

Faux Pecan Pie


By Christy Jordan

Serves 6 to 8

This is a fun dish to feed people who haven’t tried it before. At first glance, it looks like a pecan pie and folks usually don’t take a second glance before digging in for a bite and telling you how good it is. My husband’s exact words were “That is the best pecan pie I’ve ever tasted!” It’s always amusing to watch the looks on people’s faces when you explain that there are no pecans anywhere in this recipe.
This is a fabulous pie for those with nut allergies but I initially developed it as a way of saving money when the cost of pecans went too high.

Ingredients For The Pie:

  • 4 large eggs
  • 1 1/4 cups sugar
  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted and cooled 3/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 store-bought 9-inch deep-dish pie shell

Ingredients For The Topping:

  • 1 1/2 cups crushed pretzels
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar


  1. Preheat the oven to 350°F.
  2. Assemble the pie: Place the eggs, 1 1/4 cups sugar, 1/2 cup plus 2 tablespoons melted butter, the corn syrup, and vanilla in a large bowl and mix with a wire whisk until well combined. Pour the mixture into the pie shell.
  3. Make the topping: Combine the pretzels, 3 tablespoons melted butter, and 2 tablespoons sugar in a medium bowl and stir well with a spoon until the pretzels are coated.
  4. Sprinkle the topping evenly over the pie and bake for 30 minutes, then cover the pie with foil and bake until the center is set, 30 minutes more.
  5. Allow the pie to cool completely before serving. The pie can be made up to 2 days ahead of time and stored, covered, in the fridge.
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