Salted Caramel-Chocolate Pecan Pie


Chocolate Filling:

  • 1 1/2 cups (1.5) sugar
  • 3/4 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup 100% cacao unsweetened cocoa
  • 1 Tbsp. light corn syrup
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 1 cup toasted chopped pecans
  • 1 (9-inch) unbaked deep-dish pie crust shell

Salted Caramel Topping:

  • 3/4 cup sugar
  • 1 Tbsp. fresh lemon juice (half a lemon produces about this much juice)
  • 1/3 cup heavy cream
  • 4 Tbsp. butter
  • 1/4 tsp. table salt
  • 2 cups toasted pecan halves
  • 1/2 tsp. sea salt


  1. Prepare Filling: Preheat oven to 350 F.  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 F for 35 minutes.  (Filling will be loose but will set as it cools.)  Remove from oven on 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 (make a spiral pattern).  Top with caramel.  Cool 15 minutes; sprinkle with sea salt.

Source: Southern Living magazine, November 2013 (featured on cover; recipe on pg. 106).


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