Chocolate Caramel Pecan Pie: A Decadent Dessert for Special Occasions
Indulge in the rich and luxurious flavors of this Chocolate Caramel Pecan Pie, a dessert that combines the nutty crunch of pecans with gooey caramel and decadent chocolate. Perfect for holiday gatherings or any time you want to impress your guests, this pie is a delicious twist on the classic pecan pie, taking it to the next level of indulgence.
Why You’ll Love This Recipe
- Rich and Decadent: The combination of chocolate, caramel, and pecans creates a luscious, irresistible filling that’s perfectly balanced.
- Perfect for Entertaining: This pie looks impressive and tastes even better, making it a great choice for special occasions.
- Simple Yet Elegant: Despite its luxurious taste, this pie is straightforward to make and uses readily available ingredients.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the filling:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1 cup semi-sweet chocolate chips
For the topping:
- 1/4 cup semi-sweet chocolate chips, melted (for drizzling)
- 1/4 cup caramel sauce (optional, for drizzling)
Instructions
- Prepare the Crust:
- In a food processor, pulse together the flour, salt, and sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough begins to come together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough:
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
- Carefully transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges if desired.
- Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes, until the crust is lightly golden. Set aside to cool.
- Make the Caramel Filling:
- In a medium saucepan, combine the granulated sugar and butter over medium heat, stirring constantly until the sugar dissolves and the mixture turns a deep amber color.
- Carefully add the heavy cream, corn syrup, and salt, stirring until smooth. Continue to cook for an additional 2-3 minutes, then remove from heat and stir in the vanilla extract.
- Let the caramel cool slightly before pouring it into the prepared pie crust.
- Assemble the Pie:
- Evenly sprinkle the pecan halves over the caramel layer in the pie crust. Then, sprinkle the chocolate chips on top.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and the pecans are toasted.
- Cool and Garnish:
- Allow the pie to cool completely on a wire rack. Once cool, drizzle the melted chocolate over the top of the pie. If desired, drizzle with additional caramel sauce for extra richness.
- Chill the pie in the refrigerator for at least 1 hour before serving to allow the filling to set completely.
- Serve:
- Slice the pie and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips and Variations
- Make Ahead: This pie can be made a day in advance and stored in the refrigerator. The flavors only improve with time, making it a great option for entertaining.
- Add a Bourbon Twist: For a more complex flavor, add a tablespoon of bourbon to the caramel filling before pouring it into the crust.
- Use a Store-Bought Crust: To save time, you can use a pre-made pie crust instead of making one from scratch.
Storing the Pie
- Store: Keep the pie covered in the refrigerator for up to 4 days. The pie can also be frozen for up to 2 months; thaw in the refrigerator before serving.
- Reheat: To serve warm, gently reheat individual slices in the microwave for about 10-15 seconds.