Can You
No-Bake It?

With
KARO^® CORN SYRUP
You Can!

Can You No-Bake It?

With KARO^® CORN SYRUP
You Can!

Make Easy, No-Bake Recipes With Tia Mowry

Karo^® Corn Syrup has teamed up with Tia Mowry to bring you the easiest, tastiest, and oh-so-delightful no-bake recipes. Isn’t it amazing what you can do without turning on the oven?!

Check This Out

Butterscotch Salted Pretzel Pecan Pie

Love salty and sweet? Try this gooey pecan pie recipe that features crunchy pretzels to balance the sweetness and toastiness. It's an irresistible combination.

Butterscotch Salted Pretzel Pecan Pie

Love salty and sweet? Try this gooey pecan pie recipe that features crunchy pretzels to balance the sweetness and toastiness. It's an irresistible combination.

Print Recipe

Pin Recipe

@ButternutBakery

Yield: 1 9-inch pie
Prep Time: 0:45
Chill Time: 4 hours total
Bake Time: 1 hour

Ingredients

For the Pie Crust

1-¼ cups all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
¼ cup ice water
½ teaspoon vinegar

For the Filling

1 cup, Karo^® Light Corn Syrup
¾ cup light brown sugar, packed
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2-¼ cups pecan halves
½ cup butterscotch chips
¾ cup lightly crushed pretzels
1 large egg, for egg wash
Sea salt, for sprinkling

Instructions

Pie Crust

Whisk together the flour, sugar, and salt in a large bowl.
Add in the cold and cubed butter and use your fingers to press it into the dough. Keep working it in until you reach small pea-sized lumps all throughout.
Stir the vinegar with ¼ cup ice water and pour into the dough. Mix with a wooden spoon. It should become thick and damp but still somewhat crumbly. It it’s still too dry, add 1 tablespoon of water at a time until it starts to form a shaggy dough.
Pour it out onto a lightly floured surface (crumbs and all) and work it into a smooth ball by mounding the pieces and folding over itself several times. Flatten into a disk and wrap in plastic wrap. Chill for at least 30 minutes.
Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9″ or 10″ pie dish. Place the shell back into the refrigerator while preparing the filling.

Pecan Pie Filling

Preheat the oven to 350°F.
In a large mixing bowl, combine the Karo^® Light Corn Syrup, sugar, eggs, butter, and vanilla. Mix until smooth and well combined.
Stir in the pecans, butterscotch chips, and pretzels to evenly coat.
Pour into the chilled pie shell and spread around the pecans to create an even filling. Top with a few whole pretzels, if desired.
Brush the edges of the crust with an egg wash and sprinkle with sea salt.
Bake for about 1 hour, to 1 hour 10 minutes. Check the pie with about 30 minutes to go and if it’s browning too much, cover the top with aluminum foil and continue to bake. The pie is finished when the crust is golden brown, the edges are barely bubbling, and your whole kitchen has a nutty and caramelized aroma.
Allow the pie to cool completely at room temperature for about 2 hours, then move to the refrigerator to chill for about 2 hours to set.
Slice and enjoy!

Expand for Recipe

Butterscotch Salted Pretzel Pecan Pie

Love salty and sweet? Try this gooey pecan pie recipe that features crunchy pretzels to balance the sweetness and toastiness. It's an irresistible combination.

Print Recipe

Pin Recipe

@ButternutBakery

Yield: 1 9-inch pie
Prep Time: 0:45
Chill Time: 4 hours total
Bake Time: 1 hour

Ingredients

For the Pie Crust

1-¼ cups all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
¼ cup ice water
½ teaspoon vinegar

For the Filling

1 cup, Karo^® Light Corn Syrup
¾ cup light brown sugar, packed
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2-¼ cups pecan halves
½ cup butterscotch chips
¾ cup lightly crushed pretzels
1 large egg, for egg wash
Sea salt, for sprinkling

Instructions

Pie Crust

Whisk together the flour, sugar, and salt in a large bowl.
Add in the cold and cubed butter and use your fingers to press it into the dough. Keep working it in until you reach small pea-sized lumps all throughout.
Stir the vinegar with ¼ cup ice water and pour into the dough. Mix with a wooden spoon. It should become thick and damp but still somewhat crumbly. It it’s still too dry, add 1 tablespoon of water at a time until it starts to form a shaggy dough.
Pour it out onto a lightly floured surface (crumbs and all) and work it into a smooth ball by mounding the pieces and folding over itself several times. Flatten into a disk and wrap in plastic wrap. Chill for at least 30 minutes.
Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9″ or 10″ pie dish. Place the shell back into the refrigerator while preparing the filling.

Pecan Pie Filling

Preheat the oven to 350°F.
In a large mixing bowl, combine the Karo^® Light Corn Syrup, sugar, eggs, butter, and vanilla. Mix until smooth and well combined.
Stir in the pecans, butterscotch chips, and pretzels to evenly coat.
Pour into the chilled pie shell and spread around the pecans to create an even filling. Top with a few whole pretzels, if desired.
Brush the edges of the crust with an egg wash and sprinkle with sea salt.
Bake for about 1 hour, to 1 hour 10 minutes. Check the pie with about 30 minutes to go and if it’s browning too much, cover the top with aluminum foil and continue to bake. The pie is finished when the crust is golden brown, the edges are barely bubbling, and your whole kitchen has a nutty and caramelized aroma.
Allow the pie to cool completely at room temperature for about 2 hours, then move to the refrigerator to chill for about 2 hours to set.
Slice and enjoy!

Expand for Recipe

Butterscotch Salted Pretzel Pecan Pie

Love salty and sweet? Try this gooey pecan pie recipe that features crunchy pretzels to balance the sweetness and toastiness. It's an irresistible combination.

Print Recipe

Pin Recipe

@ButternutBakery

Yield: 1 9-inch pie
Prep Time: 0:45
Chill Time: 4 hours total
Bake Time: 1 hour

Ingredients

For the Pie Crust

1-¼ cups all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
¼ cup ice water
½ teaspoon vinegar

For the Filling

1 cup, Karo^® Light Corn Syrup
¾ cup light brown sugar, packed
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2-¼ cups pecan halves
½ cup butterscotch chips
¾ cup lightly crushed pretzels
1 large egg, for egg wash
Sea salt, for sprinkling

Instructions

Pie Crust

Whisk together the flour, sugar, and salt in a large bowl.
Add in the cold and cubed butter and use your fingers to press it into the dough. Keep working it in until you reach small pea-sized lumps all throughout.
Stir the vinegar with ¼ cup ice water and pour into the dough. Mix with a wooden spoon. It should become thick and damp but still somewhat crumbly. It it’s still too dry, add 1 tablespoon of water at a time until it starts to form a shaggy dough.
Pour it out onto a lightly floured surface (crumbs and all) and work it into a smooth ball by mounding the pieces and folding over itself several times. Flatten into a disk and wrap in plastic wrap. Chill for at least 30 minutes.
Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9″ or 10″ pie dish. Place the shell back into the refrigerator while preparing the filling.

Pecan Pie Filling

Preheat the oven to 350°F.
In a large mixing bowl, combine the Karo^® Light Corn Syrup, sugar, eggs, butter, and vanilla. Mix until smooth and well combined.
Stir in the pecans, butterscotch chips, and pretzels to evenly coat.
Pour into the chilled pie shell and spread around the pecans to create an even filling. Top with a few whole pretzels, if desired.
Brush the edges of the crust with an egg wash and sprinkle with sea salt.
Bake for about 1 hour, to 1 hour 10 minutes. Check the pie with about 30 minutes to go and if it’s browning too much, cover the top with aluminum foil and continue to bake. The pie is finished when the crust is golden brown, the edges are barely bubbling, and your whole kitchen has a nutty and caramelized aroma.
Allow the pie to cool completely at room temperature for about 2 hours, then move to the refrigerator to chill for about 2 hours to set.
Slice and enjoy!

Expand for Recipe

The Ingredient for Delight

Karo® Corn Syrup helps to control ice crystal growth in ice cream, and improves consistency for a gooey pecan pie.

Bring Joy to Your Holiday with Karo^® Corn Syrup

With Karo^® Corn Syrup you can create sweet treats for every taste! See all the ways this ingredient makes the holidays delicious.

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Can You
No-Bake It?

Can You No-Bake It?

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Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

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Butterscotch Salted Pretzel Pecan Pie

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Butterscotch Salted Pretzel Pecan Pie

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Recipes Carousel Heading

Can You No-Bake It?

Can You No-Bake It?

Make Easy, No-Bake Recipes With Tia Mowry

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Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

Butterscotch Salted Pretzel Pecan Pie

Ingredients

Instructions

Butterscotch Salted Pretzel Pecan Pie

Ingredients

Instructions

Butterscotch Salted Pretzel Pecan Pie

Ingredients

Instructions

The Ingredient for Delight

Bring Joy to Your Holiday with Karo® Corn Syrup

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