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% 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

1. Prepare Filling: Preheat oven to 350u0b0. 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 350u0b0 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.
5. Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

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

Taken from www.myrecipes.com/recipe/caramel-chocolate-pecan-pie (may not work)