no-pecan pecan pie...by christy jordan

Name: No-Pecan Pecan Pie...by Christy Jordan
Cook time: 1 h
Cuisine: American
Ingredients: ## FILLING:; 4 - eggs; 1 1/4 cup(s) sugar (i use splenda); 1/2 cup(s) plus 2 tablespoons unsalted butter, melted and cooled; 3/4 cup(s) light corn syrup (i use 1/3 less calorie light corn syrup); 1 teaspoon(s) vanilla; 1 - deep dish pie shell, unbaked; ## TOPPING:; 1 1/2 cup(s) crushed pretzels; 3 tablespoon(s) butter, melted; 2 tablespoon(s) sugar (i use splenda)

(2 RATINGS)

241 Pinches 4 Photos

Straws Kitchen(*o *)

somewhere, AR

Updated on Nov 2, 2011

Received this "Faux Pecan Pie" in a newsletter and wanted to share it. It will be great for peope with "nut allergies"...so they can have a Faux Pecan Pie and have the taste of pecan pie too. THIS IS NOT MY ORIGINAL RECIPE NOR IS IT MY PIX...ALL CREDIT GOES TO CHRISTY JORDAN. **Tune in November 5th to watch her on Paula Deen's cooking show. **A QUOTE FROM CHRISTY: This is a fun recipe to feed people. At first glance, it looks like a pecan pie and folks usually don’t take a second glance before digging in for a bite and telling you how good it is. My husband’s exact words were “That is the BEST pecan pie I’ve ever tasted!”. Then I got to tell him it didn’t have any pecans in it.

Rate

prep time

cook time 1 Hr

method Bake

yield

Ingredients

FILLING:
4 - eggs
1 1/4 cups sugar (i use splenda)
1/2 cup plus 2 tablespoons unsalted butter, melted and cooled
3/4 cup light corn syrup (i use 1/3 less calorie light corn syrup)
1 teaspoon vanilla
1 - deep dish pie shell, unbaked
TOPPING:
1 1/2 cups crushed pretzels
3 tablespoons butter, melted
2 tablespoons sugar (i use splenda)

How To Make no-pecan pecan pie...by christy jordan

Step 1

Preheat oven to 350. For Filling:Place first five ingredients in large mixing bowl and mix with wire whisk until well combined. Pour into pie shell. Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels. Sprinkle topping evenly over pie.

Step 2

Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning. Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator. NOTE: I know it will seem like a lot of pretzels but they sink down a bit as it cooks, which is why I made this a deep dish pie. This will come out in perfect proportions to the top and the filling. Copyright 2011, Christy Jordan All rights reserved.
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