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.