Rating: 4 stars
63 Ratings
  • 1 star values: 8
  • 2 star values: 7
  • 3 star values: 6
  • 4 star values: 12
  • 5 star values: 30

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.

Recipe by Southern Living November 2013

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Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
1 hr 20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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