Salted Caramel Pecan Pie

By á-44273

A pretzel crust and the palate-pleasing flavor of salted caramel are sure to land this divine dessert on your short list.

Ingredients

• 1 1/4 cups salted pretzel crumbs, (from 5 ounces pretzels)
• 2 tablespoons all-purpose flour
• 3 tablespoons granulated sugar
• 7 tablespoons unsalted butter, melted
• 6 tablespoons unsalted butter, cut into pieces
• 1 cup dark brown sugar, firmly packed
• 1 cup light corn syrup
• 1 tablespoon flaky sea salt (preferably Maldon)
• 3 large eggs, lightly beaten
• 2 cups pecans, chopped

Preparation

Step 1

Preheat the oven to 350°F.

Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.

In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans. Pour the mixture into the pretzel crust and bake for 50 minutes.

Cool the pie completely before serving.