Butterscotch Salted Pretzel Pecan Pie Recipes

PRETZEL-PECAN PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
• In the bowl of a food processor, grind the pretzels to a fine powder. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and clump, about 30 seconds. Dump the contents of the bowl into the pie plate and press it evenly along the sides and bottom.
• Bake until the crust starts to turn golden brown, 20 to 25 minutes. Let cool slightly.
• For the filling: Meanwhile, mix together the corn syrup, sugar, butter, vanilla and eggs in a large bowl.
• Arrange the pecans in a concentric pattern in the warm crust. Place the pretzels in a ring on top of the pecan pieces. Gently pour the filling over the pecans and pretzels. Place the pie plate on a baking sheet and bake until the filling is completely set, 40 to 45 minutes. Cool for at least 30 minutes before slicing.

BUTTERSCOTCH SALTED PRETZEL PECAN PIE

Steps:

• Whisk together the flour, sugar, and salt in a large bowl.
• Add in the cold and cubed butter and use your fingers to press it into the dough. Keep working it in until you reach small pea-sized lumps all throughout.
• Stir the vinegar with 1/4 cup ice water and pour into the dough. Mix with a wooden spoon. It should become thick and damp but still somewhat crumbly. It it's still too dry, add 1 tablespoon of water at a time until it starts to form into a shaggy dough.
• Pour it out onto a lightly floured surface (crumbs and all) and work it into a smooth ball. Flatten into a disk and wrap in plastic wrap.
• Chill for at least 30 minutes.
• Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9″ or 10″ pie dish. Place the shell back into the refrigerator while you make the filling.
• Preheat the oven to 350F.
• In a large mixing bowl, combine the corn syrup, sugar, eggs, butter, and vanilla. Mix until smooth and well combined.
• Mix in the pecans, butterscotch, and pretzels to evenly coat.
• Pour into the chilled pie shell and spread around the pecans to create an even filling. Top with a few whole pretzels if desired.
• Brush the edges of the crust with an egg wash and sprinkle with sea salt.
• Bake for 1 hour to 1 hour 10 minutes. Check the pie with about 30 minutes to go and if it's browning too much, cover the top with a sheet of foil and continue to bake. It's done with the crust is golden brown, the edges are barely bubbling, and your whole kitchen has a nutty and caramelized aroma.
• Allow the pie to cool completely at room temperature, then move to the refrigerator to chill for about 2 hours to set.
• Slice and enjoy!

SALTED BUTTERSCOTCH & PECAN NO-BAKES

Steps:

• Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
• Whisk in egg yolks; continue to cook and stir until filling is thickened.
• While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
• Remove filling from heat, and stir in butter and vanilla.
• Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.