Salted Caramel Chocolate Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tbsp Corn syrup, light
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/3 cup 100% cacao unsweetened cocoa
  • 1/3 cup All-purpose flour
  • 1 Fleur de sel
  • 1/4 tsp Salt
  • 2 1/4 cups Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Pecan, toasted halves
  • 1 cup Pecans, toasted

• Dairy

  • 1 cups Butter
  • 1/3 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on americanheritagecooking.com

Description

Ingredients

• 1 ½ cups sugar
• ¾ cups butter melted
• 1/3 cup all-purpose flour
• 1/3 cup 100% cacao unsweetened cocoa (I used Hershey’s)
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup toasted chopped pecans
• 1 partially baked deep-dish pie crust (Click here for instructions on how to pre-bake a piecrust, and here for my absolute favorite, no fail piecrust recipe!)
• ¾ cup sugar
• 1 tablespoon fresh lemon juice (Next time I will reduce to 1 teaspoon)
• ¼ cup water
• 1/3 cup heavy cream
• 4 tablespoons butter
• ¼ teaspoons salt
• 2 cups toasted pecan halves
• Fleur de Sel for sprinkling

Directions

• Preheat oven to 350°.
• Spread pecan halves on a rimmed baking sheet and bake in pre-heated oven for 5-10 minutes until you can smell a nutty pecan fragrance and the outsides of the nuts are a darker brown. After 5 minutes watch them very carefully because they can burn in a matter of seconds!
• Preheat oven to 350° or just keep it on if you toasted your pecans. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into warm pie shell.
• Bake in pre-heated oven for 35 minutes. The filling will be loose but will set as it cools. Remove from oven to a wire rack.
• Bring sugar, lemon, and water to a boil in a medium saucepan. Stir only until sugar dissolves.
• Boil, stirring occasionally, until the sugar changes color to a dark amber. Watch it like a hawk because it can burn in an instant.
• Remove immediately from heat and add cream and butter, stirring or whisking constantly until completely incorporated and caramel is glossy. Stir in salt.
• Arrange the pecans on top of the chocolate pecan pie and then pour caramel over the top. Cool 15 minutes; sprinkle with sea salt or fleur de sel.

Nutrition