[recipe] Salted Caramel-Fudge Pecan Pie
Lord have mercy.
Salted Caramel-Fudge Pecan Pie
Makes 8 servings
Hands-on time: 25 min.
Total time: 1 hour, 20 min.
Ingredients:
Fudge Filling
3/4 cup butter, melted
1 1/2 cups sugar
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 Tbsp. light corn syrup
1 tsp. 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 Tbsp. fresh lemon juice
1/3 cup heavy cream
4 Tbsp. butter
1/4 tsp. table salt
2 cups toasted pecan halves
1/2 tsp. sea salt
Instructions
1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs 1 at a time, stirring after each addition until well blended. Fold in chopped pecans, and pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove pie 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, about 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, and add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Place pecan halves in a spiral pattern on top of pie. Pour warm caramel over pecans. Cool 15 minutes; sprinkle with sea salt just before serving. Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.
Salted Caramel-Fudge Pecan Pie
Makes 8 servings
Hands-on time: 25 min.
Total time: 1 hour, 20 min.
Ingredients:
Fudge Filling
3/4 cup butter, melted
1 1/2 cups sugar
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 Tbsp. light corn syrup
1 tsp. 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 Tbsp. fresh lemon juice
1/3 cup heavy cream
4 Tbsp. butter
1/4 tsp. table salt
2 cups toasted pecan halves
1/2 tsp. sea salt
Instructions
1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs 1 at a time, stirring after each addition until well blended. Fold in chopped pecans, and pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove pie 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, about 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, and add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Place pecan halves in a spiral pattern on top of pie. Pour warm caramel over pecans. Cool 15 minutes; sprinkle with sea salt just before serving. Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.