Rich Pretzel Crumb Pie Recipe

Ingredients

1/2 cup corn syrup

1 teaspoon salt

2 teaspoons lemon juice

1 (3 ounce) can cream-style corn

1 cup butter

1 cup white sugar

1 egg

1 teaspoon vanilla extract

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking dish pans.

In a large saucepan, bring 2 tablespoons corn syrup and 1 teaspoon salt to a boil; add lemon juice, stirring constantly. Reduce heat, add corn syrup mixture and stir constantly until mixture is thickened.

Stir butter, sugar, egg, egg, vanilla and lemon juice into corn syrup mixture, stirring just until completely blended. Remove from heat. Spread mixture into prepared pan, and sprinkle with confectioners' sugar.

Bake in preheated oven for 20 minutes, until toothpick inserted in middle comes out clean. Share the pie with family and friends, and serve cold.

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Comments

mirgirb writes:

⭐ ⭐ ⭐ ⭐

This dessert was very nice. I made really thin righths (left overs) and it became a little difficult to get out the crust. IMO a thin crust makes it easier to handle and tastes better, so I only used 1/2 tsp of salt and 1/4 of the butter. I gave it a taste bud twist, by putting my finger in front of it and smelling my work, I got an extra 10 minutes baking time. I put the chopped pecans in the middle first, then the melted chocolate, then the wet ingredients in the last 1/4 hour. I had to compensate for the lack of cinnamon in the recipe because I didn't have a ton of it, but this still allowed my husband to find something to do the housework. I also had to make some waffles to put in the refrigerator, since I didn't have the full pie pan (had to make a pie

too_locrotovo writes:

⭐ ⭐ ⭐ ⭐ ⭐

Great recipe! Wonderfully delicious on its own (although I used a little Reese cracker). Cut into 2"x4" pieces and fried in a non-stick pan, covered and baked in the oven at 350F for about 20 minutes. Then in a bowl, sift all the dry ingredients together and pour over the milk chocolate mixture. Nothing quite like it!

Grutch writes:

⭐ ⭐ ⭐ ⭐

This is a fantastic crust and, along with the ingredients, is an excellent pie to make. I usually use a dough recipe similar to this one, but this one was just perfect. The only alteration I made was I added 2 cup of sour cream to the top of the crust (actually, I used 3 cups sour cream), so the next time I make the crust (assuming I don't freeze it first), I'll try running the sour cream through a food processor first (which I'll probably have toed the recipe by then). All in all, great recipe! Thanks!