Gooey Good Pecan Pie: A Thanksgiving Tradition
Pecan pie is already a showstopper, but adding layers of deep chocolate and a homemade salted caramel topping transforms it into pure decadence. Unsweetened cocoa incorporated into the filling provides a bittersweet complexity that balances the pie’s sweetness, while a drizzle of salted caramel sauce and a final scattering of flaky sea salt create a delicious tension between sweet and savory, making this dessert unforgettable.
Chocolate Pecan Pie
Serves 6 to 8
Ingredients
3 cups pecan halves
For the Chocolate-Pecan Filling
⅓ cup all-purpose flour
1 ½ cups sugar
⅓ cup 100% cacao unsweetened cocoa (such as Hershey’s)
1 tablespoon light corn syrup
¾ cups butter melted
1 teaspoon vanilla extract
3 large eggs
1 cup chopped, toasted pecans (from earlier step)
1 partially-baked deep-dish pie crust
For the Salted Caramel Topping
¾ cup sugar
1 teaspoon freshly squeezed lemon juice
¼ cup water
4 tablespoons butter
⅓ cup heavy cream
¼ teaspoon salt
For Finishing the Pie
2 cups toasted pecan halves (from earlier step)
Sea salt, for sprinkling
Directions
Before starting the recipe, partially bake the deep-dish pie crust.
Preheat oven to 350ºF.
For the Toasted PecansToast pecan halves by spreading them onto a baking sheet and baking until they begin to turn darker and you can smell a nutty fragrance, about 5 minutes after placing them in the oven. Note: Be very watchful when toasting pecans, as they can burn quickly. Remove pecans from the oven and leave the oven on for the next step. Once cooled, chop 1 cup of the pecans. Set the chopped pecans and the toasted pecan halves aside.
For the Chocolate-Pecan FillingCombine the flour, sugar, unsweetened cocoa, corn syrup, melted butter, and vanilla in a large bowl. Add eggs to bowl; stir well to combine. Fold in the chopped pecans. Pour the chocolate-pecan filling into the partially-baked deep-dish pie crust. Bake for 35 minutes, then transfer to a cooling rack. Note: After baking, the pie will be loose but will firm up as it cools.
For the Salted Caramel ToppingPlace the sugar, lemon juice, and water in a medium saucepan; stir. Bring the sugar mixture to a boil and stir occasionally. As soon as the sugar mixture turns to a dark amber color, remove the saucepan from the heat right away. Add the butter and heavy cream to the saucepan; whisk continuously until the caramel is glossy. Stir in the ¼ teaspoon salt.
For Finishing the PieArrange the remaining toasted pecan halves on top of the pie. Drizzle the caramel sauce over the top of the pie, then cool for 15 minutes. Sprinkle pie with sea salt and then enjoy.
