Friday, January 30, 2015

SALTED CARAMEL-CHOCOLATE PECAN PIE

Another great Southern Living pie recipe. This recipe is one from a couple of years ago. Is there anything better than salted caramel, chocolate, or pecan pie? Of course there is, this pie that combines all those favorite flavors.

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 
large eggs 
1 cup toasted chopped pecans
(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


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.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
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.
4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.



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