Pecan Pie with Pretzels

Ingredients:

Cake

• Cooking spray to spray the pan
• 2 cups sourdough pretzels, lightly crushed
• 3 tbsp. premium flour
• 2 tablespoons of sugar
• 0.5 tsp coarse salt
• 110 g chilled unsalted butter, diced

Filling

• 3/4 cup corn syrup
• 0.5 cups of sugar
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup toasted pecans
• 5 sourdough pretzels

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9-inch (22cm) pie pan with cooking spray.
2. Cake:
   
   In the bowl of a food processor, pulse the pretzels until they become a powder. Add the flour, sugar, and salt and pulse until combined. Add the butter and pulse until the dough begins to come together and stick together, about 30 seconds. Pour the contents of the bowl into the pie pan and press the mixture evenly into the bottom and sides of the pan.
3. Bake until golden brown, 20-25 minutes. Let cool slightly.
4. Filling:
   
   In a large bowl, combine corn syrup, sugar, butter, vanilla extract and eggs.
5. Arrange the pecans in a concentric pattern on the warm crust. Place the pretzels in a ring on top of the nuts. Carefully pour the filling over the nuts and pretzels. Place the pan on a baking sheet and bake until the filling is completely set, 40-45 minutes. Let cool for at least 30 minutes before slicing.