Salted Caramel-Chocolate Pecan Pie

Let these Thanksgiving pies dazzle on your dessert table this year. From to-die-for pumpkin cheesecake to tried-and-true apple—guests won't be able to resist these Thanksgiving sweets.

A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern.

Ingredients:

• 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
• 3 large eggs
• 1 cup toasted chopped pecans
• 1 (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

Directions:

1. 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. 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. 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. 4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.
5. Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

Southern Living
NOVEMBER 2013