Pretzel crust, dark chocolate, more pretzels and pecans. This may be the greatest pecan pie of all time.
Preheat oven to 350 degrees.
Now make the crust, in a medium sized mixing bowl, add the pretzel crumbs and brown sugar. Stir. Now pour in the melted vegan butter. Stir together until fully combined, and the mixture holds together if you press it between your fingers.
Now spray a pie pan(I used a 10 inch pan) with non stick spray and pour pretzel mixture into the pan. press into the pan evenly, making sure it is not too thick anywhere. Press the bottom with something hard like a measuring cup and then press up the sides.
You will probably have extra that will fall off the sides, no worries, you can use that to fill in spots that aren't thick enough. (or just eat it?)
Now make the filling. In a medium sized mixing bowl, add the flax meal and water. Whisk together to make flax eggs. Let sit for a minute until it gets thick and gelatinous.
Now add the corn syrup, brown sugar, melted vegan butter, vanilla and salt. Whisk to fully combine.
Now stir in the pecans, chocolate chips, and pretzels pieces. Pour into the crust. You can at this point put a few more chocolate chips, pecans and pretzels on top to make it look nice.
Bake at 350 degrees for 45-60 minutes. Or until filling is pretty firm. It will still be bubbly, and firm up a bit once it cools. Let cool, then serve with vegan whipped cream or vegan vanilla ice cream or just plain. Whatever floats your boat.
If you use a smaller pie pan, you will have excess crust.
You can make the pretzel crumbs in a food processor or by placing them in large ziploc bag and smashing with a rolling pin or something.
For the pretzels in the pie, I just crushed them a bit with my hands before adding them.
The flax meal and water mixture is equal to 3 flax eggs.
Adapted from Bob's Red Mill.