This butterscotch pretzel pecan pie is the perfect salty and sweet dessert! It has a classic gooey pecan pie filling with butterscotch chips and salted pretzels baked right in. This pretzel pecan pie is a unique twist on a classic recipe and tastes unlike any other!
This post is sponsored by Karo® Corn Syrup but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
The secret to a gooey pecan pie filling
I am picky about my pecan pie, especially because I’ve spent years trying to convince my dad that they’re delicious! So this year, I’m mixing things up by adding two of his favorite flavors, salty pretzels and sweet butterscotch.
This unique flavor combination must come with that signature texture that every pecan pie has to have. It’s thick, smooth, sweet, savory, and always holds together no matter how gooey it may be. This pecan pie recipe is all of that and more.
It has that gooey layer with loads of pecans and pretzels throughout. And with how many mix-ins I’ve added to this pie, it’s important that the base mixture is capable of holding the entire pie together.
The secret is using Karo® Light Corn Syrup. It binds the pie together while adding a slight sweetness. Not only that, but it stops the brown sugar in this recipe from crystallizing in the oven. If the sugar did crystalize, the pecan pie would become gritty and grainy, leaving an unappetizing sandy consistency. With Karo®, your pie will have a smooth and melty filling. For more information about Karo® Light Corn Syrup, click here.
BEST Pretzel pecan pie crust
This delicious pretzel pecan pie is nothing without a delicious homemade pie crust. Not only is it buttery and flaky, but it’s also very quick and easy to make.
Better yet, you only need 5 ingredients: flour, sugar, salt, butter, and vinegar. Here are a few tips to keep in mind to ensure it turns out perfect:
- Measuring the flour – Make sure to measure the flour properly. Spoon it into the measuring cup and level it off with a flat edge. Don’t pack it down, don’t shake it down, and don’t scoop directly into the flour container or bag. This can lead to too much flour in your dough, making it dry and crumbly.
- Cold butter – The butter must be very cold when added to the dry ingredients. Pull it straight from the fridge before cutting into cubes and tossing into the flour. If it’s not cold enough, it will melt into the dry ingredients and you’ll be left with a wet pie dough that’s tough and dense.
- Cold water – Once the butter is worked into the flour, add cold water. I like to keep a glass of ice water off to the side and grab my 1/4 cup from there. Once the water is added, the dough should become lightly dampened and shaggy with crumbs that fall to the bottom of the bowl. If it’s still too dry and crumbly, add 1 tablespoon of water a time until you achieve the right consistency.
- Chilling the dough – Let the dough chill for 30 minutes. It should be very firm. To roll it out, let the dough rest at room temp for 15 minutes. This allows it to become more pliable so the edges don’t crack as it spreads out. Shape it into your dish and place the shell back into the refrigerator. It should be chilled at all times before baking.
Tips for creating a beautiful pecan pie
Presentation is everything, especially with a unique pie like this recipe. By displaying the ingredients on the surface, your taste testers will know exactly what they’re in for. Here are a few tips to make sure it comes out picture perfect:
- Pie edges – When shaping the pie shell, don’t cut off any excess overhang. Fold the excess under the edges to create a thick crust all around the pie. This thick crust makes it easier to pull out each slice and also provides a gorgeous golden ring all around the edge.
- Pecan halves – Use pecan halves as opposed to chopped pecans. The whole pecan is much more appetizing than chopped, so it makes your pecan pie look magazine-worthy.
- Final touches – Once the filling is poured into the shell, turn over any pecans that have flipped over. This makes your pie look much more polished and the tops of the pecans provide texture and dimension. Also adjust any large pretzel pieces so they’re laying flat. Take a few extra pretzels and dip them in any batter that may still be sitting in your mixing bowl. Arrange the pretzels on a surface for a more professional look.
- Before baking – Brush the edges of the crust with an egg wash and sprinkle with sea salt. This will give the the pie a more pretzel-like look as the egg wash will create a golden crust with flex of salt throughout.
As an optional step, you could also brush the surface with a mixture of 2 tsp Karo® Light Corn Syrup and 2 tsp water after the pie is baked. This leaves a glossy finish with a little extra sweetness.
Serving butterscotch pretzel pecan pie
This pretzel pecan pie is best served chilled, as it’s much easier to slice and the filling will hold together.
When the pie is fresh out of the oven, allow it to cool at room temperature for about 30 minutes. After those 30 minutes, the center will have settled but the pie will still be very warm.
Transfer to the refrigerator uncovered and chill for 2 hours. This gives the filling a chance to thicken. The pie will still hold up well if served at room temperature, but try to keep it chilled at all times if possible.
Slicing pretzel pecan pie
With so many pecans and pretzels in this filling, I find it’s best to cut into this pie with a quick downward motion. Using a sharp knife, point it into the center of the pie and quickly press down. Continue this motion until you reach the crust. This will prevent the pecans from sinking into the pie, leaving you with a perfect slice.
Can this recipe be made gluten free?
Yes! Here’s what you need in order to make a gluten free pretzel pecan pie:
- Swap the pretzels with gluten free pretzels
- Swap the pie crust with my gluten free pie crust, which you can find in my recipe for cinnamon sugar apple butter pie.
For more pecan recipes, check out my:
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Butterscotch Salted Pretzel Pecan Pie. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to bake this pretzel pecan pie:Print
Butterscotch Salted Pretzel Pecan Pie
- Total Time: 1 hour 20 minutes + 2 hours chilling
- Yield: 8-10 slices
This gooey pecan pie is baked with butterscotch and pretzels for the perfect balance of salty and sweet.
- 1 1/4 cups (155g) all purpose flour *see notes for GF option
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (110g) unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 tsp vinegar
Pretzel Pecan Pie Filling
- 1 cup (340g) Karo® Light Corn Syrup
- 3/4 cup (150g) light brown sugar, packed
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 2 tsp vanilla extract
- 2 1/4 cups (285g) pecan halves
- 1/2 cup (85g) butterscotch chips
- 3/4 cup (50g) lightly crushed pretzels
- 1 large egg, for egg wash
- Sea salt, for sprinkling
- 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.
Pecan Pie 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!
*GLUTEN FREE – Use the pie dough recipe from my gluten free cinnamon sugar apple butter pie
- Prep Time: 20 minutes
- Cook Time: 1 hour
Keywords: pecan pie, pretzel pecan pie, butterscotch pecan pie, homemade pecan pie
Pecan pie was your Grandma’s all time favorite!
This looks amazing! Can you make it the day before or will the crust get soggy?
Nope it can actually be made the day before so it can chill overnight 🙂
Man, this looks outrageous!!
Do the pretzels stay crunchy?
I cant wait to try. Thank you for the recipe..
yes they do!
I made this pie for Thanksgiving this year and it is going to be my new go to pecan pie! Pecan pie can sometimes be a little one dimensional and overly sweet. Not the case with this pie.The salt from the pretzels and the butterscotch really elevated the flavor. Delicious!
So glad to hear! Thank you!