Salted Caramel Chocolate Pecan Pie
Stacy Blair
Photo by James Ransom
- Serves
- 8 to 10
This recipe, originally published in Southern Living Magazine, is to die for! Full of chocolatey goodness and topped with sweet, toasted pecans. This has been a family favorite for many years, and will continue to be for years to come. What can be better on a chilly fall holiday?
Ingredients
Chocolate Filling
- 1 1/2 cup sugar
- 3/4 cup butter (melted)
- 1/3 cup all-purpose flour
- 1/3 cup 100% unsweetened cocoa
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup toasted chopped pecans
- Your favorite pie crust recipe, enough for one 9-inch crust
Salted Caramel Topping
- 3/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 1/3 cup heavy cream
- 4 tablespoon butter
- 1/4 teaspoon table salt
- 2 cup toasted pecan halves
- 1/2 teaspoon sea salt
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Directions
Chocolate Filling
- Step 1
Preheat oven to 350° F. Stir together sugar, butter, flour, cocoa, corn syrup, and vanilla extract in a large bowl. Add eggs and whip until everything is blending nicely. Add chopped pecans, mix, and pour into pie shell.
- Step 2
Bake at 350°F for 35 -40 minutes. You may find that the filling seems uncooked, but I assure you it is! It thickens as it cools on a wire rack!
Salted Caramel Topping
- Step 1
Bring the sugar, lemon juice and water to boil in a saucepan. Be sure not to stir the mixture, just swirl the pot from time to time. Watch for the sugar to change colour to a nice brown. , for 8 minutes or until dark amber. Remove from heat and add cream and butter. Continuously stir the mixture until boiling stops and all ingredients are mixed. Stir in table salt.
- Step 2
Arrange pecan halves on top of the chocolate filling. I layered them in a single layer in a concentric circle style. Top the pecans with the caramel mixture. Let the pie cool for 15-30 minutes before sprinkling the sea salt on top. The caramel mixture will thicken and keep the pecans in place. ENJOY