Salted Caramel and Chocolate Pecan Pie

November 2, 2017

This is the best pecan pie you’ll ever make.

Makes 1 (9-inch) pie

Ingredients

Instructions

On a lightly floured surface, roll Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for at least 20 minutes.
In a large skillet, cook sugar, corn syrup, and ⅓ cup water over medium-high heat, without stirring, until deep honey colored, 8 to 10 minutes. Remove from heat. Add butter, and stir until melted. Gradually stir in cream and salt. Pour mixture into a bowl, and let cool for 30 minutes. Preheat oven to 350°.
Add eggs to cooled caramel mixture, whisking to combine. Stir in chocolate and pecans. Pour into prepared crust.
Bake until set, 50 to 55 minutes. Let cool for at least 1 hour. Garnish with sea salt, if desired.

Pie Dough

Makes 1 (9-inch) crust

Ingredients

Instructions

In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¼ cup ice water in a slow, steady stream just until dough comes together. (Mixture should appear crumbly, but hold together when pinched.)
Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. (Dough may be refrigerated for up to 3 days or frozen for up to 2 months.)

Find more crowd-pleasing desserts in our newest issue of Taste of the South magazine.