Salted Caramel Chocolate Pecan Pie

• Chocolate Filling
• 1 1/2 cups sugar
• 3/4 cup butter (melted)
• 1/3 cup all-purpose flour
• 1/3 cup 100% unsweetened cocoa
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup toasted chopped pecans
• Your favorite pie crust recipe, enough for one 9-inch crust
• Salted Caramel Topping
• 3/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1/4 cup water
• 1/3 cup heavy cream
• 4 tablespoons butter
• 1/4 teaspoon table salt
• 2 cups toasted pecan halves
• 1/2 teaspoon sea salt

1. Preheat oven to 350u0b0 F. Stir together sugar, butter, flour, cocoa, corn syrup, and vanilla extract in a large bowl. Add eggs and whip until everything is blending nicely. Add chopped pecans, mix, and pour into pie shell.
2. Bake at 350u0b0F for 35 -40 minutes. You may find that the filling seems uncooked, but I assure you it is! It thickens as it cools on a wire rack!
3. Bring the sugar, lemon juice and water to boil in a saucepan. Be sure not to stir the mixture, just swirl the pot from time to time. Watch for the sugar to change colour to a nice brown. , for 8 minutes or until dark amber. Remove from heat and add cream and butter. Continuously stir the mixture until boiling stops and all ingredients are mixed. Stir in table salt.
4. Arrange pecan halves on top of the chocolate filling. I layered them in a single layer in a concentric circle style. Top the pecans with the caramel mixture. Let the pie cool for 15-30 minutes before sprinkling the sea salt on top. The caramel mixture will thicken and keep the pecans in place. ENJOY

chocolate filling, sugar, butter, flour, cocoa, light corn syrup, vanilla, eggs, pecans, favorite pie crust, caramel topping, sugar, lemon juice, water, heavy cream, butter, salt, pecan halves, salt

Taken from food52.com/recipes/24673-salted-caramel-chocolate-pecan-pie (may not work)