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.
Southern Living NOVEMBER 2013
Yield: Makes 8 servings
Hands-on: 25 Minutes
Total: 1 Hour, 20 Minutes
Ingredients:
Chocolate Filling
1 1/2 cups sugar 1 (9-inch) unbaked deep-dish piecrust shell
3/4 cup butter, melted 2 cups toasted pecan halves
1/3 cup all-purpose flour Salted Caramel Topping (I used Trader Joe's)
1/3 cup 100% cacao unsweetened cocoa 1/2 teaspoon sea salt
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
(Toast pecans by putting them in a single
layer on a cookie sheet and baking for 5 mins on 350)
Preparation:
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.Arrange pecan halves on pie.
4. Top with warm caramel.
5.Cool 15 minutes; sprinkle with sea salt.
This was one of the most amazing pies I have ever had. A new family favorite and added to the family traditions.
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