Salted Caramel Chocolate Pecan Pie

You can’t go wrong with a rich dessert that pairs salty and sweet like a salted caramel chocolate pecan pie. It’s finished with a flaky sea salt, a pool of caramel and pecan halves on top.

It’s pretty much impossible not to think about pie this time of year.

No dessert seems more appropriate as Friendsgiving and Thanksgiving approach.

Pie is not something that I bake that often, but when I do I am always reminded of what I’ve been missing.

Number 1 is that buttery crust. I say the flakier and messier each bite, the better.

Of course, the filling is important, too.

Fruit is always a sure bet, especially apples. You can’t go wrong with an apple pie, ever.

But don’t forget other filling options. A pecan pie is a total classic.

The other weekend I needed to take dessert to a dinner at a friend’s house.

Feeling the urge for a decadent slice, I baked a salted caramel chocolate pecan pie.

No surprise, it was a hit.

One of the things I like most about making pie, is that you do it in steps. And you can space out the tasks to fit your schedule.

How To Make A Salted Caramel Apple Pie

First I make the dough. I do it in the food processor because it’s quick.

Also, I don’t have to handle the dough as much and risk the butter getting too soft.

The dough needs to rest for at least 1 hour, but I recommend making it a day in advance and letting it chill in the fridge.

After that, I roll out the dough to fit into a pie dish. Then I trim the overhang and crimp the edges.

Once again the dough needs to chill. This time it’s in the dish.

Giving the dough another round to chill, helps to prevent it from shrinking as it bakes.

Yes, I always start by blind baking this crust by lining it with aluminum foil and filling it with dried beans to act as pie weights.

While the empty crust s baking, I make the chocolate filling, a combination of sugar, melted butter, flour cocoa powder, corn syrup, vanilla extract, eggs and chopped pecans.

Then I pour the filling into the pie shell and bake it.

The salted caramel is a decorative element that’s added after the pie has finished baking.

Then the final decorations are pecan halves. I like arranging them in concentric circles and more or less covering the entire pool of caramel except a border on the edge.

Salted Caramel Chocolate Pecan Pie

• Author: Paige Adams
• Prep Time: 1 hour + chilling
• Cook Time: 1 hour 15-20 minutes
• Total Time: 2 hours 15-20 minutes
• Yield: 1 9-inch pie 1x

You can’t go wrong with a rich dessert that pairs salty and sweet like a salted caramel chocolate pecan pie. It’s finished with a flaky sea salt, a pool of caramel and pecan halves on top.

Ingredients

• For dough
• 2 cups all-purpose flour plus more for dusting
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1–1/2 sticks (6 ounces) cold unsalted butter, cubed
• 1/4 cup ice water
• For filling
• 1–1/2 cups granulated sugar
• 3/4 cup unsalted butter, melted
• 1/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup toasted chopped pecans
• For salted caramel topping
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/4 cup water
• 1/3 cup heavy cream
• 4 tablespoons unsalted butter, cubed
• 1/4 teaspoon kosher salt
• 2 cups toasted pecan halves
• 1/2 teaspoon flaky sea salt

Instructions

1. In a food processor, pulse the flour, sugar and salt until mixed. Add the butter and pulse until the butter is the size of peas. With the motor running, pour the water through the feeder tube and process until the dough has formed. Pat the dough into a 1-inch-thick disk and cover with plastic wrap. Let the dough rest in the refrigerator for at least 1 hour or overnight.
2. Take the dough out of the refrigerator and let it warm slightly. On a well-floured work surface, roll out the dough into a 1/8-inch thick circle about 12 inches in diameter. Transfer the dough to a 9-inch pie plate. Trim the overhang to 1-1/2 inches using scissors. Fold under and crimp the dough at the edge to create a border. Place the pie shell in the refrigerator for 30 minutes.
3. Preheat the oven to 375 degrees F. Prick the bottom and sides of the pie shell with a fork. Line the shell with aluminum foil and fill with pie weights or dried beans. Fold over the foil to expose the sides of the shell. Bake for 25 minutes until the pie has started to turn golden brown. Remove the foil and weights and bake for an additional 15 minutes. Take the crust out of the oven and set aside. Reduce the oven temperature to 350 degrees F.
4. To make the filling, combine the sugar, melted butter, flour, cocoa powder, corn syrup and vanilla extract. Beat in the eggs and whisk until the mixture is fully combined. Stir in the chopped pecans and pour the filling into the pie shell. Bake for 35-40 minutes. The filling will still seem a little wobbly, but it will set once it cools. Transfer the pie to a wire rack to cool.
5. For the salted caramel topping, bring the sugar, water and lemon juice to a boil in a small saucepan. Do not stir. When the mixture starts to turn brown, gently swirl the pan. Once the color is deep golden brown, remove from the heat. (This will take about 8 minutes. Make sure to watch the pan.) Pour in the heavy cream while stirring continuously. When the bubbling has stopped, stir in the butter until it has melted. Add the kosher salt.
6. Pour the caramel over the pie and let it cool for 15-20 minutes before sprinkling with flaky sea salt. Decorate the top with the pecan halves.

Notes

Adapted from Southern Living November 2013