Chocolate Ganache Pretzel Pecan Pie

"Chocolate pecan pie ganache is what’s up for this Thanksgiving. No bottle of corn syrup on this baby. What you’ll need: pecans +salt+ maple syrup +evoo + tsp sugar +can of coconut milk + about 3/4 cup pecans + 15 oz chocolate chips + sea salt + handful of crushed pretzels + pie crust. #cookforjoy #feedfeed #contest"
-- @cooking_chic
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  • Recipe Card
Prep time 1hr 30mins
Cook time 15mins
Serves or Makes: 10

Recipe Card


  • 3/4 cup pecans
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons maple syrup
  • 1 teaspoon granulated sugar
  • Sprinkle of salt
  • 15 ounce can full-fat coconut milk
  • 12 ounces chopped chocolate or chocolate chips
  • 1 ready-made pie crust (store-bought or homemade)
  • 1 cup crushed pretzels


  • Step 1

    Preheat the oven 350℉ and line a baking pan with parchment paper. Toss pecans with a oil, maple syrup, dash of salt and sugar. Place onto the pan and bake for 10 minutes. Set aside and let cool.

  • Step 2

    Meanwhile, scoop the thick coconut milk from the can and place into a saucepan. Bring to a simmer over medium-high heat. Pour the heated coconut milk over the chopped chocolate and let sit for 5 minutes. Add a dash of sea salt and mix until it resembles a creamy ganache.

  • Step 3

    Pour the ganache into a pie crust and sprinkle with the sweet pecan mixture. Tp with crushed pretzels. Refrigerate for 1 hour.