Butterscotch Salted Pretzel Pecan Pie
Butterscotch salted pretzel pecan pie is a decadent twist on the classic pecan pie. With a buttery homemade crust, rich pecan filling, sweet butterscotch chips, and the irresistible crunch of salted pretzels, this pie delivers the perfect balance of sweet, salty, and nutty flavors. It’s a show-stopping dessert for holidays, special occasions, or whenever you want something indulgent and unique.
- Prep Time: 30 minutes (plus 30 minutes chilling dough)
- Cook Time: 55–60 minutes
- Total Time: about 2 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust: 1 ¼ cups (155g) all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
½ cup (110g) unsalted butter, cold and cubed
¼ cup ice water
½ teaspoon vinegar
Pretzel Pecan Pie Filling: 1 cup (340g) light corn syrup
¾ cup (150g) light brown sugar, packed
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2 ¼ cups (285g) pecan halves
½ cup (85g) butterscotch chips
¾ cup (50g) lightly crushed pretzels
1 large egg, for egg wash
Sea salt, for sprinkling
Instructions
- Preheat oven to 350°F.
- To make the crust, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in vinegar and gradually add ice water until dough comes together.
- Shape dough into a disk, wrap, and chill for 30 minutes.
- Roll out chilled dough on a lightly floured surface and transfer to a 9-inch pie dish. Trim edges and crimp as desired. Brush crust lightly with egg wash.
- For the filling, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
- Fold in pecans, butterscotch chips, and crushed pretzels. Pour mixture into prepared crust.
- Bake for 50–60 minutes, until filling is set and crust is golden brown. Cover edges with foil if crust browns too quickly.
- Sprinkle lightly with sea salt while warm. Cool completely before slicing and serving.
Notes
Use a store-bought pie crust for convenience.
Add dark chocolate chips for extra richness.
Swap butterscotch chips with caramel bits for a slightly different flavor.
Use gluten-free flour and pretzels to make the recipe gluten-free.
Top with whipped cream or vanilla ice cream for serving.
Store pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
