Chocolate Pecan Pie Cooled Before Slicing

Set out all-butter pie crust par-baked. Store-bought will also be delicious!, sugar, and unsalted butter melted before you start Chocolate Pecan Pie Cooled Before Slicing. The batch is written for 8 people.

Count on 20 minutes of prep, 35 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 all-butter pie crust par-baked. Store-bought will also be delicious!

For the Chocolate Filling

• 1 ½ cups sugar
• ¾ cups unsalted butter melted
• ⅓ cup all-purpose flour
• ⅓ cup 100% cacao unsweetened cocoa I used Hershey’s
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup chopped pecans toasted

For the Salted Caramel Topping

• ¾ cup sugar
• 1 teaspoon fresh lemon juice
• ¼ cup water
• ⅓ cup heavy cream
• 4 tablespoons unsalted butter
• ¼ teaspoons kosher salt
• 2 cups pecan halves toasted
• Fleur de Sel for sprinkling

How the cooking goes

Toast your Pecans

1. Warm the oven to 350°F conventional.
2. Spread your pecan halves on a rimmed sheet pan and bake in a preheated oven for 5-10 minutes, or until you can smell a nutty pecan fragrance. The outsides of the nuts should be a darker brown.

Par-Bake your pie crust

1. Warm the oven to 350°F (use convection if you have it!). If using homemade pie dough, roll out one portion of pie dough on a lightly floured surface until about 1/8th inch thick. Chill 30 minutes flat on a sheet pan.
2. Set chilled dough on top of a 9-inch pie dish or tin. Allow to warm up just enough to be workable. Lift up the edges and allow it to settle on the bottom. Gently press the sides to fit the dish allowing the edges to overhang the dish. Start on one side and roll the edges under towards the dish. Roll until you reach the dish, then gently press it down on the dish to seal. Repeat with the rest of the crust.
3. Flute the edges by pressing one knuckle on the outside and two knuckles around it from the inside of the crust. Chill for 10-30 minutes depending on how warm it got.
4. Line the inside of the chilled crust with parchment. Fill with pie weights, beans or rice. You find beans work best. Bake the crust for 15-20 minutes and then remove the weights and parchment. You remove the parchment and weights when the crust has just begun to brown and doesn’t look raw anymore.

Make & bake the pie

1. Mix together sugar, melted butter, all-purpose flour, unsweetened cocoa, light corn syrup, and vanilla extract in a mixing bowl. Add eggs, stirring until well-blended. Fold through chopped pecans.
2. Pour mixture into a warm pie shell, then bake in a preheated oven (350°F conventional) for 35 minutes. The filling will be loose but will set as it cools.
3. Let the pie cool on a wire rack.

Prepare the topping

1. In a small pot bring sugar, lemon, and water to a boil. Stir only until sugar dissolves. Boil, stirring now and then and watching carefully, until the sugar changes color to a dark amber.
2. Once dark amber in color, remove immediately from heat then add cream and butter, stirring or whisking constantly until completely incorporated and caramel is glossy. Stir in salt.

Assemble

1. Arrange the pecans on top of the chocolate pecan pie then then pour caramel over the top. Cool for 15 minutes; and finish with a sprinkling of sea salt or fleur de sel.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Chocolate, open Nutella Truffles with a Clear Method and Chocolate Mousse after Supper.