Salted Caramel-Chocolate Pecan Pie

A cross between a fudge pie and pecan pie, you can experiment with different looks by arranging the pecans however you like.

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. 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.

Source: southernliving.com