Salted Caramel-Chocolate Pecan Pie

Photo by Gayle F.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • Chocolate Filling

  • 1 1/2

    cups sugar

  • 3/4

    cup butter, melted

  • 1/3

    cup all-purpose flour

  • 1/3

    cup 100% cacao unsweetened cocoa

  • 1

    tablespoon light corn syrup

  • 1

    teaspoon vanilla extract

  • 3

    large eggs $

  • 1

    cup toasted chopped pecans

  • 1

    (9-inch) unbaked deep-dish pie crust shell

  • Salted Caramel Topping

  • 3/4

    cup sugar

  • 1

    tablespoon fresh lemon juice

  • 1/3

    cup heavy cream

  • 4

    tablespoons butter

  • 1/4

    teaspoon table salt

  • 2

    cups toasted pecan halves

  • 1/2

    teaspoon sea salt

Directions

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell. 2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack. 3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt. 4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

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