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Mock Pecan Pie Recipe
My Mock Pecan Pie Recipe is a delicious and easy no-nut pecan pie recipe that is a crowd favorite pie recipe!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 490 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 /2 cup granulated sugar
- 3 large eggs room temperature
- 1 cup maple syrup or light corn syrup
- 1/2 /2 cup butter melted
- 1 teasponn vanilla extract
- pinch kosher salt
- 1 1/2 /2 cups coarsely broken pretzels
- 3 tablespoons butter melted
- 2 tablespoons granulated sugar
- 1 unbaked pie crust
Instructions
- Preheat oven to 350º F.
- Add the granulated sugar and eggs to a large mixing bowl. Whisk to combine. Add in the maple syrup (or corn syrup), melted butter, vanilla extract, and salt. Whisk to combine. Pour into the unbaked pie crust and place onto a rimmed baking sheet (optional).
- In a medium mixing bowl, stir together the broken pretzels, 3 tablespoons melted butter, and the 2 tablespoons granulated sugar. Sprinkle over the top of the pie filling.
- Bake in the oven for 1 hour. Cover the pie with foil after 30 minutes to prevent the top from becoming too brown.
- Remove from the oven and cool completely on a wire rack before slicing and serving.
Cup of Yum
Notes
- Storage Tips:
- Recipe Variations:
- With Oats: Use 1 1/2 cups rolled oats in place of the pretzels in the recipe. Omit the 3 tablespoons melted butter and 2 tablespoons granulated sugar from the recipe. Stir the rolled oats into the pie filling mixture and pour into the unbaked pie crust. Bake for 30 minutes at 350º F.
- With Oats and Coconut: Use 2/3 cup rolled oats and 2/3 cup shredded coconut in place of the pretzels in the recipe. Omit the pretzels, 3 tablespoons melted butter, and 2 tablespoons granulated sugar from the recipe. Stir the rolled oats and shredded coconut into the pie filling mixture and pour into the unbaked pie crust. Bake for 30 minutes at 350º F.
- To store: Store it covered in the refrigerator for 3 to 4 days.
- To freeze: Wrap the pie entirely in foil, wrapping it entirely around the top and bottom of the pie. Place into a freezer-safe zip-top bag and freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition Information
Calories
490kcal
(25%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
428mg
(18%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
587IU
(12%)
Vitamin C
0.3mg
(0%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 490
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 428mg | 18% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.