Salted Caramel-Chocolate Pecan Pie
This is not your ordinary holiday pecan pie!
Chef Char Morse
1 (9-inch) deep dish pie crust
Yes, you can use a frozen pie crust from the store. I recommend you try the pie dough recipe on my blog http://www.chefcharmorse.com/caramel-apple-pie/
Chocolate Filling Ingredients:
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
2 cups roasted pecan halves (reserved for after pie is baked)
Directions: Preheat oven to 365 degrees Fahrenheit. In a mixing bowl, add the chocolate filling ingredients and stir until well blended. Pour mixture into prepared pie shell. Bake in preheated oven for 35 to 40 minutes. Place on a wire rack to cool. While pie is cooling, arrange 2 cups of the roasted pecan halves in a circular pattern around the pie.
Salted Caramel Sauce
½ cup unsalted butter
1 cup brown sugar
1 cup heavy cream
1 tsp vanilla extract
½ teaspoon sea salt plus sea salt for garnish
Directions: In a large saucepan over medium heat, melt butter. Stir in brown sugar until it completely dissolves and mixture just starts to bubble from the heat. Slowly add the heavy cream to the sugar and butter mixture while whisking. This mixture will bubble up slightly as it heats. Turn the burner to low and allow the caramel mixture to simmer for 2 or 3 minutes while occasionally stirring. Turn off the heat, add the vanilla extract and stir. Pour caramel sauce while hot and melted. Sprinkle with sea salt and allow to cool before serving.