After my cousin-in-law made this pie for Thanksgiving, I immediately knew I would be making it for my family's Christmas Eve dinner (Southern Living for the win again). There is absolutely nothing healthy about it, but it's delicious. It disappeared at Thanksgiving, and it disappeared again at Christmas. It's especially delicious heated with a scoop of vanilla ice cream on top.
The only thing is, it comes out really goopy. When it did it at Thanksgiving, we thought perhaps it was problems with the oven. When it did it at Christmas, we realized maybe it's the recipe because I know my parents' oven works. So either eat a really gooey pie, or bake it longer than it calls for - your choice. It doesn't affect the taste whatsoever.
So forget your New Year's resolutions for a day (or maybe a weekend). Make this pie and cheer up your January. I promise, you'll love it.
Disappearing salted caramel chocolate pecan pie
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 up 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
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 coarse sea salt
Preheat oven to 350.
Stir together first six ingredients in a large bowl. Add eggs, stirring until well-blended.
Fold in chopped pecans.
Pour mixture into pie shell, and bake at 350 for 35 minutes. Remove from oven to a wire rack to cool.
For the topping, bring 3/4 cup sugar, 1/4 cup water, and 1 tablespoon lemon juice to boil over high heat.
Boil (do NOT stir), swirling occasionally after sugar begins to change color, 8 minutes or until dark amber.
Keep a close eye on the pan, as the sugar will burn quickly once it starts to change color.
Remove from heat; add heavy cream and 4 tablespoons butter.
Stir constantly until bubbling stops and butter is well-mixed (about 1 minute). Stir in table salt.
Arrange pecan halves on top of the pie in concentric circles.
Top with warm caramel sauce.
Cool 15 minutes, then sprinkle with sea salt.
Nutrition: Are you kidding me right now?