I found it way too sweet.  Of course, pecan pie was never my favorite for that reason.  I just had forgotten until I tasted it.  But DS loves it, so I might make it again.

I used my mom's recipe and then coated the crushed pretzels like the mock recipe called for.  It was ok, I don't think I'll make it again, but it was worth trying.  DS said it was ok, not sure if he'd ever ask for it to be made.

I made it but I used the karo syrup recipe for the filling using light corn syrup and brown sugar. I did not mix in the pretzels and should have. They floated on the top of the pie and didn't sink down at all. DH and I did like it though, even though my pa/tna decided it "wasn't her favorite but at least we tried it" as if I'll never make it again just because she didn't like it. 

Quote from: Macabre on December 25, 2013, 05:34:05 PM
http://www.southernplate.com/2011/11/faux-pecan-pie.html

I have this my oven right now.  Serving it tomorrow.

I think I might try this for new year's eve. I don't normally do a lot of cooking for that day but it sounds like a good excuse. lol

I'm going to try Hezzier's mom's recipe (but with light corn syrup-I don't have dark and don't want to buy it just for this) and sub in pretzels. I don't have a deep pie pan.

Wondering if I should just do my mom's recipe and sub in pretzels
So here's my mother's pecan pie recipe...it was really good

1 C brown sugar
1 C dark karo syrup
3 eggs, beaten
1 tsp vanilla
1 TBS flour
1 TBS milk
1 C chopped pecans (would sub crushed pretzels)
unbaked store bought pie crust

Mix ingredients by hand, put into unbaked pie crust.  Bake at 450 for 5 min, then 350 for 40 min, cover crust after 15-20 mins to prevent burning.

I'm thinking cornstarch like in an eggless pumpkin pie.  I've used the flax substitute in cookies and I don't think I want the nuttiness flavor.


I should look up the recipe for my mom's pecan pie and see how it differs from this one.

So....

egg allergy around here.

Do you think that this would/could work with flax gel/cornstarch/tapioca flour?

Man, would I ever LOVE to try this.