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Tuesday, November 11, 2014

Chocolate Salted Caramel Pecan Pie

Have you thought of your Thanksgiving meal yet?   
Straight from the magazine! Southern Living.  My first attempt was pretty good, but I bet the next will be even better!

 photo 5bc51d9c-73c2-47fd-a994-1f2aea7b28d1_zps3f406534.jpg
Salted Caramel Chocolate Pecan Pie  
1 1/2 cup Sugar
3/4 cup butter, melted
1/3 cup flour
1/3 cup 100% Cacao unsweetened cocoa
1 tbsp. light Corn Syrup
1 tsp Vanilla extract
 photo saltedcaramelchocolatepecanpiecollage_zpsb0da936c.jpg3 Eggs
1 cup toasted chopped Pecans
1 unbaked pie crust shell
(Salted Caramel Topping)
3/4 cup Sugar
1 TBS lemon juice
1/3 cup heavy Cream
4 tbsp. Butter
1/4 tsp table salt
2 cups toasted Pecan halves
1/4 cup Water
Pre heat oven to 350°
Stir together first 6 ingredients
Add eggs
Stir until well blended
Fold in chopped pecans
Pour mixture into pie shell
Bake for 35 minutes
Allow to cool on wire rack
Prepare topping:
Bring sugar, lemon juice and water to a boil over high heat
Boil, stirring occasionally until sugar begins to change color
Remove from heat
Add Cream and butter
Stir constantly until all is incorporated
Stir in table Salt
Arrange pecan halves over top of pie
Top with warm caramel
Cool 15 minutes
Sprinkle Sea Salt over entire top of pie

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