Caramel-Chocolate Pecans Baked in a Pie

There is nothing prettier than a pecan pie! Yet another one of my favourites… Yes I know, it seems like every pie I make is my favourite. Clearly I cannot decide! My love of pecan pies started at my Aunt’s house. She would always have the perfect pecan pie cooling on the table when we arrived after our 1.5 hour drive. It was also so hard to wait until after dinner. I’m positive I snuck a pecan or two right off the top to tide me over! My recipe today is a slightly different take on the pecan pie (but don’t worry… a true pecan pie will be coming to the blog soon!).

Pie No. 3: Salted Caramel Chocolate Pecan Pie

Salted Caramel Chocolate Pecan Pie by The Little Red Button

Ingredients

Crust

Pie Crust Ingredients and Recipe

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

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

Salted Caramel Chocolate Pecan Pie by The Little Red Button

What’s Next?

  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 pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Salted Caramel Chocolate Pecan Pie by The Little Red Button

Olive says “MMMM, nutty!”

Gudden Appetit!

-Stacy

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Comments

  1. kelli jones says:

    I made this the other night and it did not turn out good. The middle did not set. I cooked for 35 min and it cooled while i made the sugar. We didnt even eat it until the next day. What did I do wrong? I was expecting more of a fudge like filling not brownie batter.

    • TLRB-admin says:

      Maybe you should have let the filling bake a little longer? Every oven is different and it also depends on the size of your dish… The filling isn’t a brownie consistency. Its more of a pudding. Hope this helps!

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