Liz Maddux

pie

Salted Caramel-Chocolate Pecan Pie

I can’t believe this fun weekend is already over, I always get a little sad when a big family holiday comes to an end, BUT this only means that Christmas is right. around. the. corner. We put our Christmas tree up yesterday and got all the lights on so decorating is now in full swing over here! I am also working on a gift guide tab which I hope to have up and running on Tuesday or Wednesday!

ALSO, don’t forget today is CYBER MONDAY and essentially every single site online is having some type of sale so now would be a great time to knock out that Christmas shopping.

First, let me begin by saying I heard about this pie from my awesome hair stylist, Mary. She said it was one of the best desserts she had ever had so naturally I got really curious and had to try it myself. She wasn’t kidding, it is really really good. It’s like a fudge centered pecan pie with the perfect amount of salty/sweet! I highly recommend this one for any upcoming holiday gathering or as a cure for the common sweet tooth!

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Salted Caramel-Chocolate Pecan Pie

recipe from Southern Living

Ingredients

CHOCOLATE FILLING 
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 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
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt

Preparation

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

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

3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 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 constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

4. Arrange pecan halves on top of the pie. Top with warm caramel. Cool for 15 minutes; sprinkle with sea salt.

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