Demolished in under 10 minutes at our Thanksgivukkah feast.  It is a greatest hits of sweet, salty, nutty, chocolatey, boozy in one unforgettable dessert.   Yields 8-10 slicesphoto (394)


Pretzel Crust

  • 1/3 cup (6 tablespoons) coconut oil spread or butter, melted
  • 1/4 cup brown sugar
  • 1  cup  pretzel crumbs

Pie Filling

  • 3 eggs
  • 2/3 cup packed brown sugar
  • 2/3 cups light corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil spread or butter, melted
  • 2 tablespoons bourbon
  • 1 1/2 cup chopped toasted pecans
  • 3/4 cup semi-sweet chocolate chips

1.  Preheat oven to 350°.  In a large bowl mix together melted coconut oil spread/butter, brown sugar, and crushed pretzels.

2. Firmly press mixture with the back of a spoon into a pie plate.  Bake in oven for 10 minutes, remove and let cool.

3. In the meantime: raise oven temp to 375° .  In a large bowl whisk together eggs, brown sugar, corn syrup, vanilla, melted coconut oil spread/butter, and bourbon.  Mix in chopped pecans and the chocolate chips.  Spoon the filling into the prepared pretzel crust and bake for 35-40 minutes, or until the filling puffs ups a bit, but is still moist and gooey in the center.

Baking Notes: Semi-sweet chocolate chips will be good in this recipe, but a Scharffen Bergen Chocolate Baking Bar coarsely chopped (70%) will make this recipe GREAT!  Hard to believe a parve chocolate could be so phenomenal!

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack