Salted Caramel Dark Chocolate Pecan Pie

• Refrigerated

  • 3 Eggs

• Condiments

  • 3/4 cup Corn syrup, light

• Baking & Spices

  • 2/3 cup Brown sugar
  • 6 oz Dark chocolate
  • 2/3 cup Granulated sugar
  • 1/2 tsp Texture sea salt, fine
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 1/2 cup Pecan, halves

• Dairy

  • 1/2 cup Butter
  • 1 cup Heavy cream

• Liquids

  • 2 tbsp Water

• Other

  • 1 Single crust pastry (homemade or storebought

Found on yourhomebasedmom.com

Description

Ingredients

• ½ C butter
• ¾ C light corn syrup
• ⅔ C granulated sugar
• ⅔ C brown sugar
• 2 Tbsp water
• ½ tsp fine texture sea salt
• 1 C heavy cream
• 2 tsp vanilla
• 1 single crust pastry (homemade or storebought)
• 3 eggs, lightly beaten
• 2½ C pecan halves
• 6 oz. dark chocolate, coarsley chopped

Directions

• In a medium pan, melt butter over low heat.
• Add in corn syrup, granulated sugar, brown sugar, water and ½ tsp sea salt.
• Bring to a boil, stirring often and reduce heat.
• Boil gently, uncovered for about 30 minutes or until reduced to 1¾ cups. Stir frequently.
• Remove from heat and add in heavy cream and vanilla.
• Cool for 30 minutes.
• Preheat oven to 350 degrees F.
• Prepare pastry crust.
• Put 1¼ c of caramel sauce into a bowl. Stir in eggs.
• Stir in pecans and chocolate.
• Pour filling into unbaked pastry shell.
• Cover edges of pie with foil or pie crust shield.
• Bake for 25 minutes, remove foil and bake for another 20 minutes or until filling is set.
• Cool on a wire rack.
• Drizzle with remaining caramel sauce.