A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern.
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 piecrust 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
How to Make It
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.
Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
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.
Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.
Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.
I have been making a version of this pie for several years but this one with the caramel was a big hit. I also changed it a little bit and added a few shots of good bourbon to the mix. Absolutely delicious. I made it a day in advance and waited to add the caramel sauce until the day I served it. Everyone gobbled it up.
This pie is brilliant however the recipe really should state "refrigerate" as the final step. I too had a runny pie after following the recipe perfectly then leaving it covered on the counter overnight for Thanksgiving the next day. Horrified by the sludge oozing into the pan after the first slice was removed, I quickly put it in the fridge for 4-5 hours and goodness me, the pie transformed from a possible wasted effort to a straight masterpiece! I'm probably bias, but I thought I had the best dessert that was brought to my family's thanksgiving and I am up against some tough competition. This pie is fantastic and will be loved by anyone that loves chocolate and salted caramel. Just refrigerate it as the last step to get it to set for at least 3-4 hours, then remove from fridge 30 mins before serving to take off the chill, and you'll be considered a chocolate culinary master!
And the Crowd Went Wild!
Wanted something a little different than my usual Thanksgiving pecan pie, and this was simply amazing. Not too difficult to prepare, and in my group of chocolate lovers it was a big hit! Thanks so much for a wonderful recipe...I'm about to make it again for my boss' birthday.
This pie will be a permanent addition to our Thanksgiving and Christmas menus. Because of the richness of this pie, you only need a small slice, but this makes the pie go farther which works great for our 25-30 people holiday meals.
Ive made this the last 2 Thanksgivings, its a hit each year. We are traditional in the sense we usually have Kentucky Bourbon Pecan Pie but I think this will be added to the mix permanently. The recipe is straightforward , easy to follow and is for the beginner to expert baker. For those who mention soupy or runny pies, baking is a exact measurement thing as well as knowing your oven. If your oven is off a degree or two then your pie isnt reaching temperature. Its always best to check your oven with a thermometer if you are not sure. Great great recipe. Serve with fresh whip cream or vanilla ice cream something as it is rich.
I was so excited about this pie. It was the only reason I even bought that issue of Southern Living. I followed the recipe exactly (like many other reviewers) and left it in the oven for the specified amount of time and it was like soup when I took it out. I've put it back in the oven, over an hour in total and it's still not setting. So. annoyed.
I made this on New Year's eve ...it is death by chocolate pecan - Yummo! Instructions were easy to follow altho I did find it took twice as long for caramel to turn golden color (perhaps because I used non-stick pot). I allowed pie to cool per recipe on rack in patio (live in south Florida & temp was about 70 outside). The pie was very runny when we sliced. It really needs to be refrigerated to totally cool and set-up perfectly (does not need extra bake time as others suggested - put it in fridge for couple of hours and it'll be fine). As others also commented I did not use full amount of caramel as it would have run over the sides. The recipe says to place pecans starting from middle working outward but the video shows starting outer rim working in and I will do it that way next time. My husband showed pic at office his coworkers are asking for me to make one for them!