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