Dessert: Chocolate Pretzel Pecan Pie

Recipe by Woman's Day Kitchen This deliciously crunchy pie has some surprising undertones of orange, vanilla, and cinnamon, which are perfect contrasts to the salty pretzels.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Chocolate Pretzel Pecan Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 pie crust
2 large eggs
1 c. light corn syrup
2 tbsp. unsalted butter
1 tsp. pure vanilla extract
1/2 c. packed light brown sugar
1 tsp. grated orange zest
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
2 c. pecans
3/4 c. mini pretzels
3/4 c. bittersweet or dark chocolate chips (we used Ghirardelli)

Instructions

Heat oven to 350 degrees F. Fit the pie crust into the bottom and up the sides of a 9-inch pie plate. Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.
In a large bowl, whisk together the eggs, corn syrup, butter, vanilla, sugar, orange zest, cinnamon, and salt. Stir in the pecans, pretzels, and chocolate chips. Spoon the mixture into the prepared pie crust. Bake for 30 minutes.
Cover the pie with foil and bake until the filling is puffed and the center is just set, 15 to 20 minutes more. Transfer the pie to a wire rack and let cool to room temperature.

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