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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salted Caramel Chocolate Pecan Pie Recipe

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This recipe for Salted Caramel Chocolate Pecan Pie is from The Cartee-Weimer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chocolate Filling:
1-1/2 c. sugar
3/4 c. butter, melted
1/3 c. flour
1/3 c. 100% cacao unsweetened cocoa
1 Tbsp. light corn syrup
1 tsp. vanilla
3 eggs
1 c. toasted chopped pecans
1 (9-inch) unbaked deep dish pie crust shell

Salted Caramel Topping:
3/4 c. sugar
1 Tbsp. lemon juice
1/4 c. water
1/3 c. heavy cream
1/4 tsp. salt
2 c. toasted pecan halves
1/2 tsp. sea salt
Directions:
Directions:
1. Prepare Filling: Preheat oven to 350 degrees. Stir together sugar, butter, flour, cocoa, corn syrup & vanilla. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2 Bake 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 c. sugar, lemon juice and 1/4 c. 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. (Watch carefully as sugar could burn quickly once it begins to change color). Remove from heat, add cream and 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
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
According to Southern Living magazine, this is a cross between a fudge and pecan pie. Pie is all the more stunning if you arrange pecans in a spiral pattern beginning in the middle.

 

 

 

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