Hands-on Time
25 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 8 servings

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.

How to Make It

Step 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.

Step 2

Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

Step 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.

Step 4

Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Step 5

Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

Ratings & Reviews

kimvilles's Review

ValerieinKS
December 06, 2013
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.

ValerieinKS's Review

MCogdill
December 07, 2013
I made this for Thanksgiving, and it was wonderful. I made the pie the night before exactly as written, except I did bake it for an extra 5 minutes ( I have a gas oven that sometimes I need to bake things a little longer in). I let the pie sit over night, and made the caramel sauce the next morning. I am glad I let it completely cool before putting the pecans and caramel on it. I think it helped it set better. The pie was so good- the chocolate part was fudgy and moist like brownies and the topping was just the right amount of sweetness. And the leftovers tasted even better the next day.

cbsully's Review

Gail
December 05, 2013
I brought this pie to Thanksgiving dinner. It was a very big hit! It was easy to make. The only thing I did differently from the recipe is that I cooked the pie for an extra 5 minutes because I thought it was a bit too liquid after 35 minutes to set up properly. It came out perfectly. I think it is best to check it after 35 minutes and then determine if more time is required. It is very rich so a little goes a long way. I will definitely make this again.

Zilgirl's Review

RebekahMcLeod
November 18, 2013
I made this pie for a party I had this past weekend. Followed directions exactly and it was very pretty with the pecans arranged like the picture. I was excited to try it but was very disappointed The chocolate was too strong and the caramel too sweet. It was a mushy mess. I threw it away. One of my guests, who knows I'm a good cook, said she was going to make it for Thanksgiving but changed her mind after seeing it and tasting it. We were very surprised that this pie would be on the cover of Southern Living and turn out the way it did.

olivettepointe's Review

KarlaMei
November 18, 2013
I can't say enough good things about this pie. I don't typically like pecan pies, but this one knocked my socks off. Everyone who had a slice raved about it and actually argued over who would get the last piece. Fortunately it's easy enough to make again and again.

KarlaMei's Review

Kellet
November 29, 2013
Made this pie for Thanksgiving and followed the directions exactly, except that I made my own pie crust. While very tasty, it ended up being pretty sloppy. A couple things I would do differently: 1) I will pre-bake the pie crust next time because my crust was barely cooked after 40 minutes of baking 2) I will add another 1/2 cup of chopped pecans into the chocolate mix. 3) I will cut the sugar in the filling to 1 cup from 1.5 cups I loved the lemony salted caramel. Not bitter at all (maybe other reviewers burnt the caramel?).

Kellet's Review

obxgoer
November 11, 2013
This pie was just okay - and I wanted it to taste spectacular. The presentation is perfection though. (no problem with the caramel sauce)

Shana93's Review

Zilgirl
November 26, 2013
N/A

jerseyfoodie's Review

DMarie05
November 29, 2013
Outstanding! Followed directions except: -reduced sugar to just 1 cup in chocolate layer-perfect -from boiling point it was 9 minutes to dark amber-and the SUBTLE change in smell (toward burn) --a great indicator caramel is done--and it was divine! NEXT TIME I will arrange pecans when chocolate layer is still warm so it's easier to push them in a bit. I was amazed at how beautifully it sliced. Served with vanilla ice cream, a very nice foil, will try a bourbon whipped cream next time too. One of the least labor- intensive pies I've made, will make often. ****i made this the day before Thanksgiving, the last tiny slice was excellent even 3 days later****

Spammy's Review

awarner16
November 29, 2013
My daughter made this for Thanksgiving dinner. It was beautiful and delicious!