Easy, Delicious Pretzel Pie (Nut Free)
A nut free take on a holiday favorite. Pretzel pie brings all of the sweet, decadent flavors of a classic Thanksgiving dessert, without any of the allergens.
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Ingredients
- 1 pie crust homemade or refrigerated
- 3 large eggs lightly beaten
- 3/4 cup corn syrup
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup salted butter melted
- ΒΌ teaspoon salt
- 2 tsp cornstarch
- 2 tsp vanilla
- 2 cups (pretzel sticks broken into small piece
Instructions
- Preheat oven to 375 degrees F.
- Place pie crust in pie dish.
- Break pretzel sticks into small pieces. Transfer pretzel pieces to the bottom of the pie crust.
- In a large bowl, combine egg, corn syrup, sugar, brown sugar, melted butter, salt, corn starch, and vanilla. Whisk until combined.
- Pour filling over pretzel pieces. Pretzels will rise to the top when baked.
- Bake in preheated oven for 45-60 minutes until middle of pie is set. You do not want the filling to be jiggly.
- Allow to cool two hours.
- Serve immediately. Or refrigerate and serve within 24 hours.
Notes
I love pretzel pie with whipped cream. Vanilla ice cream is also great.
Store pretzel pie in the refrigerator for up to one week.
Store pretzel pie in the refrigerator for up to one week.