By Kate Merker and Jade Zimmerman, Country Living
Feed a crowd with this large pretzel-covered pecan pie, which is filled with ooey gooey chocolate chips.
Yields: 16 servings
Total Time: 1 hour 20 mins
Ingredients
- all-purpose flour, for work surface
- 1all-purpose piecrust, doubled
- 8large eggs
- 2 c.light corn syrup
- 1 1/2 c.packed light brown sugar
- 3/4 c.(1 1/2 sticks) unsalted butter, melted
- 2 tbsp.bourbon
- 1 tbsp.pure vanilla extract
- 1 tsp.kosher salt
- 6 c.pecans
- 2 c.mini pretzels
- 2 c.bittersweet chocolate chips
- flaked salt, for sprinkling
Directions
- Preheat oven to 350°F. Press 2 disks of dough together. On a lightly floured work surface, roll dough to a 16- by 21-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Tuck overhang under and crimp edges with your fingers or a fork. Freeze 15 minutes.
- Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, and salt in a bowl. Stir in pecans, pretzels, and chocolate chips. Transfer to prepared piecrust.
- Bake for 25 minutes or until the pretzels start to darken. Cover with foil and bake until the filling is puffed and the center is just set, 20 to 25 minutes. Transfer pan to a wire rack and sprinkle with flaked salt; cool completely.
