This Salted Caramel Chocolate Pecan Pie is rich and decadent! The addition of chocolate is phenomenal with the toasted pecans, and the salted caramel topping really sets it apart!
- 1 ½ cups sugar
- ¾ cups butter melted
- 1/3 cup all-purpose flour
- 1/3 cup 100% cacao unsweetened cocoa (I used Hershey’s)
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup toasted chopped pecans
- 1 partially baked deep-dish pie crust (Click here for instructions on how to pre-bake a piecrust, and here for my absolute favorite, no fail piecrust recipe!)
- ¾ cup sugar
- 1 tablespoon fresh lemon juice (Next time I will reduce to 1 teaspoon)
- ¼ cup water
- 1/3 cup heavy cream
- 4 tablespoons butter
- ¼ teaspoons salt
- 2 cups toasted pecan halves
- Fleur de Sel for sprinkling
- Preheat oven to 350°.
- Spread pecan halves on a rimmed baking sheet and bake in pre-heated oven for 5-10 minutes until you can smell a nutty pecan fragrance and the outsides of the nuts are a darker brown. After 5 minutes watch them very carefully because they can burn in a matter of seconds!
- Preheat oven to 350° or just keep it on if you toasted your pecans. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into warm pie shell.
- Bake in pre-heated oven for 35 minutes. The filling will be loose but will set as it cools. Remove from oven to a wire rack.
- Bring sugar, lemon, and water to a boil in a medium saucepan. Stir only until sugar dissolves.
- Boil, stirring occasionally, until the sugar changes color to a dark amber. Watch it like a hawk because it can burn in an instant.
- Remove immediately from heat and add cream and butter, stirring or whisking constantly until completely incorporated and caramel is glossy. Stir in salt.
- Arrange the pecans on top of the chocolate pecan pie and then pour caramel over the top. Cool 15 minutes; sprinkle with sea salt or fleur de sel.
I halved this recipe for a mini pie dish and baked it 5 minutes longer because the miniature dishes are deeper than a standard dish.