Salted Caramel Pecan Pie

Happy Saturday everyone!  I cannot believe there are only 5 days left until Thanksgiving.  What's even better is that I will be flying to CA on Tuesday for the holiday weekend with my family.  I cannot wait to see everyone and hear the waves crashing against the rocks at our beach house.  

But, before Thanksgiving with my family, I went to a Friendsgiving Dinner with some sweet friends here in Austin.  When trying to figure out what to make, I immediately looked in my new cookbook, Jamie Deen's Good Food.  I absolutely love Jamie.  I have seen every single episode of his show Home For Dinner on the Food Network.  He is just so adorable.  But thats besides the point...  When flipping through his cookbook, I landed on this Salted Caramel Pecan Pie with a Pretzel Crust and just knew thats what I needed to make!  

The Ingredients!

My very first pie right before it goes in the oven.  When it says place the pie plate on a cookie sheet while it cooks to catch the drips, DO IT.  I just checked on mine and it has already dripped a ton!

Oh man, I actually tried this pie and it was so darn yummy!!

Ingredients
 1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels)
2 tablespoons all-purpose flour
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces
1 cup firmly packed dark brown sugar
1 cup light corn syrup
1 tablespoon flaky sea salt (preferably Maldon)
3 large eggs, lightly beaten
2 cups chopped pecans 

Instructions
Preheat the oven to 350 degrees.

Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.

In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans. Pour the mixture into the pretzel crust and bake for 50 minutes. Cool the pie completely before serving.

Makes 8 servings.

Notes:

This pie can be made a day ahead.  If not, make sure the pie has enough time to cool.   If the pie isn't completely cool before serving, it could be runny.

Salted Caramel Pie with Pretzel Crust