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Salted Caramel-Chocolate Pecan Pie

posted Nov 19, 2014, 5:18 PM by Unknown user

Ingredients:

Chocolate Filling

  • 1 ½ cups sugar

  • ¾ cup butter, melted

  • ⅓ cup all-purpose flour

  • ⅓ 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

  • ¾ cup sugar

  • 1 tablespoon fresh lemon juice

  • ⅓ cup heavy cream

  • 4 tablespoons butter

  • ¼ teaspoon table salt

  • 2 cups toasted pecan halves

  • ½ teaspoon sea salt


Directions:

  • Prepare Filling: Preheat oven to 350 degrees. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

  • Bake at 350 degrees for 35 minutes. (Filling will be loose but will set as it cools). Remove from oven to a wire rack.

  • Prepare Topping: Bring ¾ cup sugar, 1 Tbsp. lemon juice, and ¼ 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 in table salt.

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