Sweet Memories {Chocolate Pecan Pie with Salted Caramel Sauce}

My grandparents had an enormous Pecan tree in their backyard. When I was little, we'd go over to their house when the nuts dropped and pick them up. PoPo, my grandfather, would crack them in the garage or on the driveway with his inertia nutcracker (like this one found here) Then, we'd split them up and go to work on "picking out the pecans" It was a tedious job, but what else were we going to do with our hands while we watched TV? As there were no "devices" except maybe a Merlin game or a Simon, there was plenty of time on our hands. As the years passed, PoPo found a place in San Antonio that would crack them for a small price by the pound. He'd take them there for the cracking but if you wanted them picked out too then you'd pay a pretty penny. So, we never got out of picking duty. 

Having sacks and sacks of those delicious pecans stored in the freezer was a real treat. My mother would roast and salt them and sometimes coat them with honey for a tasty snack. My grandmother made the most amazing Pralines and also delicious Pecan Sandies (stories for another time.) I love all of those, but I really do love pecans, chocolate and caramel. So, when I happened upon this recipe, I knew I had to try it, and after I tried it, I knew it was a keeper.

Chocolate Pecan Pie with Salted Caramel Sauce

adapted from Southern Living Magazine

Chocolate Pie Filling

• 1.5 C white sugar
• 3/4 C butter, melted
• 1/3 C all purpose flour
• 1/3 C unsweetened cocoa powder
• 1 Tbsp light corn syrup or other liquid sweetener of your choice(honey, cane syrup, sorghum syrup, etc.)
• 1 tsp vanilla extract
• 3 large eggs
• 1 C chopped pecans, toasted (this is a can't miss step - make sure you roast them!)
• 1 unbaked deep dish pie shell (your favorite recipe or purchased- your choice)

Salted Caramel Sauce

• 3/4 C white sugar
• 1 Tbsp fresh lemon juice
• 1/3 C heavy whipping cream
• 4 Tbsp butter
• 1/4 tsp salt
• 2 C pecan halves, toasted (again, make sure you don't skip this step)
• 1/2 tsp sea salt 

1. Preheat oven to 350F. In a large bowl, stir together first 6 of the pie filling ingredients. 
2. Add eggs, stirring until well blended. Fold in the chopped pecan pieces. Pour mixture into the prepared pie shell.
3. Bake at 350F for about 35 minutes. (Filling should look a bit loose, but it will firm up and set as it cools.) Remove baked pie from oven and allow to cool on a wire rack.
4. In a medium saucepan over high heat, bring 3/4 C sugar, 1 tbsp lemon juice and 1/4 C water to a boil. (Resist the urge and do not stir!) Boil, after the sugar begins to change color, swirl mixture occasionally and continue to cook until the sugar takes on a dark amber color (about 8 minutes) (Make sure to stay near the pot as the sugar could scorch and burn quickly once it begins to take on some color.)
5. Remove mixture from heat; add cream and 4 Tbsp butter. Stir constantly until the bubbling slows down and the butter is fully incorporated. Stir in table salt.

Putting it all together: Arrange pecan halves on pie (fabulous looking if you do concentric circles from outer edge to center). Top with warm caramel sauce and allow to cool/set for about 15 minutes. Sprinkle with sea salt flakes.

This fudgy, sweet chocolate pie with the nuttiness of the roasted pecans is divine. Add that sweet and salty tang of the caramel sauce and you've just entered an entirely new level of deliciousness. 

Happy Cooking!

sld

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