Happy Thanksgiving! About two years ago I got my monthly subscription of Southern Living (I have been a loyal reader since I was in high school!) and found the best chocolate pecan pie recipe. It is always a hit at parties and for the holidays. Since it is such a staple in my dessert rotation this time of year it made since that we would bring it as our contribution to Thanksgiving dinner. I have included the recipe below! Let me know what you think when you try it!
Ingredients:
Chocolate Filling:
1 1/2 cups sugar
3/4 cup of melted butter
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 T light corn syrup
1 tsp vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 pre-made graham cracker pie crust
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:
- Preheat oven to 350 degrees.
- Stir together 1 1/2 cups sugar, 3/4 cup of melted butter, 1/3 cup all-purpose flour, 1/3 cup 100% cacao unsweetened cocoa, 1 T light corn syrup and 1 tsp vanilla extract in a large bowl.
- Add eggs and stir until well blended.
- Fold in chopped pecans.
- Pour mixture into pie shell.
- Bake at 350 degrees for 35 minutes.
- Remove from oven to a wire rack.
- While pie cooks, bring 3/4 cup sugar, 1 T lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat.
- Do not stir and swirl ingredients occasionally until the sugar begins to change color (I did this for 8 minutes until the sugar turned to dark amber).
- As a side note: make sure to not walk away since the sugar can burn quickly once it changes color.
- Remove from heat and add cream and 4 T butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
- Arrange pecan halves on pie (I did this while the sugar caramelized).
- Top with warm caramel. (I only used about half of the caramel and saved the rest for some homemade icecream!)
- Cool 15 minutes and sprinkle with sea salt.
Enjoy!
Kristin
