Salted Caramel-Chocolate Pecan Pie


  • 2 cups toasted pecan halves
  • 1 (9-inch) unbaked deep-dish pie crust shell

Chocolate Filling Ingredients

  • 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

Salted Caramel Topping Ingredients

  • 3/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/3 cup heavy cream
  • 4 tablespoons butter
  • 1/4 teaspoon table salt
  • 1/2 teaspoon sea salt


  1. Prepare Chocolate Filling: Preheat oven to 350F. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into unbaked deep-dish pie crust shell.
  2. Bake at 350F for 35 minutes. Filling will be loose but will set as it cools. Remove from oven to a wire rack.
  3. Prepare Salted Caramel Topping: Bring 3/4 cup sugar, 1 tablespoon 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 tablespoons 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 pie with sea salt.

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