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baked maple butter pecan pie with decorative topping

Salted Pretzel Maple Butter Pecan Pie

  • Author: Elizabeth Van Lierde
  • Prep Time: 2 hours 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


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.



For Pie Crust:

2 1/2 cups all-purpose flour (more for surface dusting)

1 Tablespoon sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cubed and cold

1/4 cup ice water

For Filling:

1/2 cup (1 stick) unsalted butter

3 eggs

2/3 cup firmly packed light brown sugar

1/4 teaspoon salt

1/3 cup pure maple syrup

1/3 cup corn syrup

1/3 cup heavy whipping cream

½ cup dark chocolate chips

1 cup chopped pretzel pieces + more for top

1 1/2 cups pecans


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.


Make-Ahead: Bake one day in advance and stored loosely wrapped in plastic wrap at room temperature.

Freeze: Cool completely, then wrap in a double layer of plastic wrap and cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before ready to enjoy.

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.

Keywords: Thanksgiving, flaky, dough