This Salted Pretzel Maple Butter Pecan Pie is a salty, sweet, seriously addicting combination of browned butter, crunchy pecans, salted pretzels and dark chocolate wrapped into a homemade flaky pie crust. Make sure to save room for dessert and serve this as a showstopping finish to your Thanksgiving and Christmas meal.
Why you’ll love this maple butter pecan pie
Brown butter is your new best friend! Unlike so many pecan pie recipes that tend to be overly sweet, this one gets the right balance of nutty, bitter, salty notes. The secret is browned butter. All it takes is a gentle simmer on the stovetop until the milk solids in the butter turn a delicate golden brown. Of course, the crunchy pretzels and rich dark chocolate don’t hurt either.
Double the pie crust for the win! This is a recipe for pie dough for a double-crusted pie. But since we only need one pie shell, you can make another pie or just freeze the rest for another use. If you are short on time, you can purchase a store-bought pie shell easily found in the freezer section of grocery stores. Trust me, I won’t tell!
A holiday host’s dream! Did I mention this is a perfect make-ahead recipe since the pie actually tastes better the next day? That will certainly take any stress away from the holiday prep for the hostess in all of us. I like to make it a lovely morning-into-afternoon project the day before Thanksgiving or whatever holiday celebration I have on my calendar. Done and done.
Ingredients for pecan pie recipe
The ingredient list for this gooey pecan pie comes in two parts – the pie dough and the salty-sweet filling. Here’s a list of what you need:
Pie Crust
- All-purpose flour
- Sugar
- Salt
- Unsalted butter
- Ice water
Filling
- Unsalted butter
- Eggs
- Light brown sugar
- Salt
- Maple syrup
- Corn syrup
- Heavy whipping cream
- Dark chocolate chips
- Pretzels
- Pecans
How to make brown butter pecan pie with pretzels
This homemade pie recipe is a labor of love. It’s best to start the morning of baking (preferably the day before your holiday celebration) to allow the dough to rest for a few hours in the fridge. Below are the step-by-step instructions for the pie crust and filling.
Pie Crust: In a large bowl, combine flour, sugar, and salt. With a pastry blender, blend butter and flour until crumbles form. Slowly add in your ice water, a little at a time, incorporating with your pastry blender after each pour. The dough can vary in consistency because of climate (if you live in a dry climate you may need a little more water or less in a moist climate). Form into two disk shapes, wrap in plastic wrap and refrigerate for at least two hours.
Bring one dough disk to room temperature and roll out on a well-floured surface (save the other for another pie!). The dough may seem tough to roll out but apply pressure. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Gently position the dough into the baking dish and crimp the edges with your fingers. Set into the fridge until the filling is ready.
Filling: Melt butter in a heavy-bottom saucepan over medium heat. Continue to cook, stirring occasionally, until butter turns golden brown (nut colored), about 4 minutes (do not burn).
Remove from heat and let stand until cooled but not set, about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F.
Whisk the eggs, brown sugar and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the chocolate chips, pretzel pieces and pecans. Pour the mixture into the unbaked pie crust. Top with whole pretzel pieces and decorative pie trimmings, if desired. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely.
Serving suggestions
I serve this pecan pie dessert as part of the dessert course alongside pie, pie and more pie! It is the holidays after all. For super clean slices, use a serrated knife to cut through the pecans and have a bowl of unsweetened whipped cream nearby.
A fresh carafe of hot coffee and plenty of laughter and cheer are the only other things you need.
Recipe variations
This pie is perfect just the way it is, but here are some recommendations to jazz it up to your liking:
- Bourbon: Add 1-2 tablespoons of your favorite Bourbon into the filling for an extra little kick.
- Store-bought pie dough: Skip some steps and use store-ready pie dough.
- Golden syrup: Replace the corn syrup with golden syrup, which has a toasty, caramelly flavor. Lyle’s or King Golden Syrup are popular brands.
How to make ahead
The pie can be made one day in advance and stored loosely wrapped in plastic wrap at room temperature. This is actually my preferred method since the pie tastes even better the next day.
Freezer friendly instructions
To freeze, cool completely and wrap the entire pie and pie dish in a double layer of plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before ready to enjoy.
How to store leftovers
If there happen to be any leftovers, cover the cut sides of the pie with a strip of parchment paper, then wrap in plastic wrap or store in an airtight container in the fridge for up to 1 week.
Pie baking tips:
- Use cold ingredients for the pie dough. This ensures the butter stays in bits and pieces both large and small. This creates those sought-after flakes and tenderness.
- Add ice water gradually. Flour absorbs moisture at different rates depending on climate, brand and how old the flour is. Slowly pour the water in until you can squish a small portion of the dough with two fingers.
- Use a food processor, if desired. I cut the butter into the flour with a pastry blender. A food processor works just as well.
- Chill the dough for at least two hours. Not only does this relax the dough, but it gives a chance for the flour to absorb the butterfat and water. The dough can also be chilled overnight and the pie baked the next day.
- Cool the browned butter. Make sure to cool the butter before mixing in the remaining ingredients.
- Use any extra pie trimmings for decoration. Those leaves on top give it that gorgeous finishing touch.
Looking for more dessert recipes? Check these out!
- Pumpkin Dump Cake
- Banoffee Cake
- Gingerbread House Chex Mix
- Gluten-Free Cinnamon Rolls
- Apple Butter Loaf Cake
If you make this Salted Pretzel Maple Butter Pecan Pie recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Salted Pretzel Maple Butter Pecan Pie
ingredients
For Pie Crust:
- 2 ½ cups all-purpose flour more for surface dusting
- 1 Tablespoon sugar
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, cubed and cold
- ¼ cup ice water
For Filling:
- ½ cup 1 stick unsalted butter
- 3 eggs
- ⅔ cup firmly packed light brown sugar
- ¼ teaspoon salt
- ⅓ cup pure maple syrup
- ⅓ cup corn syrup
- ⅓ cup heavy whipping cream
- ½ cup dark chocolate chips
- 1 cup chopped pretzel pieces + more for top
- 1 ½ cups pecans
instructions
- Pie Crust: In a large bowl, combine flour, sugar, and salt. With a pastry blender, blend butter and flour until crumbles form. Slowly add in your ice water, a little at a time, incorporating with your pastry blender after each pour. The dough can vary in consistency because of climate (if you live in a dry climate you may need a little more water or less in a moist climate). Form into two disk shapes, wrap in plastic wrap and refrigerate for at least two hours.
- Bring one dough disk to room temperature and roll out on a well-floured surface (save the other for another pie!). The dough may seem tough to roll out but apply pressure. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Gently position the dough into the baking dish and crimp the edges with your fingers. Set into the fridge until the filling is ready.
- Filling: Melt butter in a heavy-bottom saucepan over medium heat. Continue to cook, stirring occasionally, until butter turns golden brown (nut colored), about 4 minutes (do not burn).
- Remove from heat and let stand until cooled but not set, about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F.
- Whisk the eggs, brown sugar and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the chocolate chips, pretzel pieces and pecans. Pour the mixture into the unbaked pie crust. Top with whole pretzel pieces and decorative pie trimmings, if desired. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely.
notes
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