Salted Caramel-Chocolate Pecan Pie
A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern.

Ingredients

  • 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 piecrust shell
  • 1 recipe
  • Salted Caramel Topping

Preparation

  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. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Note: We tested with Hershey’s 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

Salted Caramel Topping

Ingredients

  • 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

Preparation

  1. Bring sugar, lemon juice and cup water to a boil in a medium saucepan over high heat. (Do not stir.)
  2. 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 butter.
  3. Stir constantly until bubbling stops and butter is incorporated (about 1 minute).
  4. Stir in table salt.

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