A cross between a fudge pie and pecan pie, you can experiment with different looks by arranging the pecans however you like.
1 1/2 cupssugar
3/4 cupbutter, melted
1/3 cupall-purpose flour
1/3 cup100% cacao unsweetened cocoa
1 tablespoonlight corn syrup
1 teaspoonvanilla extract
1 cuptoasted chopped pecans
1(9-inch) unbaked deep-dish piecrust shell
SALTED CARAMEL TOPPING:
1 tablespoonfresh lemon juice
1/3 cupheavy cream
1/4 teaspoontable salt
2 cupstoasted pecan halves
1/2 teaspoonsea 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.
Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.