Chocolate Pretzel Pecan Pie

All the men in my family are obsessed with pecan pie. I don’t mind it, it’s just there are about 20 other Thanksgiving desserts I’d choose over it, so I never make it. But Thanksgiving is all about family, so I was on a mission to find an alternative that they’d love and I’d actually eat. Bingo. This recipe on Culinary Covers said “chocolate” and “pecan” in the same sentence. I was in.

It was a huge hit with the pecan pie lovers and an even bigger hit with the non-pecan pie lovers. Pretty successful dessert if you ask me!

Ingredients

1 pie crust {Homemade Pie Crust Recipe}
2 large eggs
1 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1 teaspoon orange zest, grated
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups pecans
3/4 cup mini pretzels {about 18}, broken into pieces
1 cup mini chocolate chips {I used semi-sweet}

Directions

Preheat oven to 350 F. Fit the pie crust into a greased 9-inch pie dish. Fold the edges over and crimp as desired. Place in the refrigerator until ready to use.

In a large mixing bowl, whisk together the eggs, corn syrup, melted butter, vanilla, brown sugar, orange zest, cinnamon and salt. Stir in the pecans, pretzels and chocolate. Pour into the prepared pie crust. Bake for 30 minutes. Remove from the oven and cover the pie with foil. Continue baking until the center is just set, another 15 to 20 minutes. Let cool to room temperature before serving.