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Southern Living Salted Caramel Chocolate Pecan Pie Recipe

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Southern Living Salted Caramel Chocolate Pecan Pie image

 

This recipe for Southern Living Salted Caramel Chocolate Pecan Pie, by , is from Dell Children's Medical Center ER Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
Chocolate Filling:
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell

Salted Caramel Topping:
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt

Directions:
Directions:
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

Personal Notes:
Personal Notes:
Laurie Toth: Is this your awesome recipe?

 

 

 

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