Salted Caramel Chocolate Pecan Pie

By • October 28, 2013 • 37 Comments

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Author Notes: This recipe, originally published in Southern Living Magazine, is to die for! Full of chocolatey goodness and topped with sweet, toasted pecans. This has been a family favorite for many years, and will continue to be for years to come. What can be better on a chilly fall holiday?Stacy Blair

Serves 8 to 10

Chocolate Filling

  • 1 1/2 cups sugar
  • 3/4 cup butter (melted)
  • 1/3 cup all-purpose flour
  • 1/3 cup 100% unsweetened cocoa
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup toasted chopped pecans
  • Your favorite pie crust recipe, enough for one 9-inch crust
  1. Preheat oven to 350° F. Stir together sugar, butter, flour, cocoa, corn syrup, and vanilla extract in a large bowl. Add eggs and whip until everything is blending nicely. Add chopped pecans, mix, and pour into pie shell.
  2. Bake at 350°F for 35 -40 minutes. You may find that the filling seems uncooked, but I assure you it is! It thickens as it cools on a wire rack!

Salted Caramel Topping

  • 3/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 1/3 cup heavy cream
  • 4 tablespoons butter
  • 1/4 teaspoon table salt
  • 2 cups toasted pecan halves
  • 1/2 teaspoon sea salt
  1. Bring the sugar, lemon juice and water to boil in a saucepan. Be sure not to stir the mixture, just swirl the pot from time to time. Watch for the sugar to change colour to a nice brown. , for 8 minutes or until dark amber. Remove from heat and add cream and butter. Continuously stir the mixture until boiling stops and all ingredients are mixed. Stir in table salt.
  2. Arrange pecan halves on top of the chocolate filling. I layered them in a single layer in a concentric circle style. Top the pecans with the caramel mixture. Let the pie cool for 15-30 minutes before sprinkling the sea salt on top. The caramel mixture will thicken and keep the pecans in place. ENJOY
Jump to Comments (37)

Comments (37) Questions (1)

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about 1 month ago Kari

I made this pie today and while it tastes delicious, it is basically pudding! I followed all the directions, but somehow ended up with a liquidy mess! Any ideas what I can do next time? Should I put more than 1/3 cup flour in?

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11 months ago Isabelle Koster

Sorry, maybe I missed it, but where can I find the recipe for the crust?

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11 months ago Alix Augustine

Made this for Thanksgiving and it was SUCH a hit! Like raving to the point of making me a little uncomfortable (once I hit a certain level of praise, it starts to get awkward). I did toast the pecans in the toaster oven and used a little less finishing salt. I'd accidentally allowed my caramel to go over by about 30 seconds (so it tasted a little bruleed) and I felt like adding all the salt would have brought out more of that flavor than I wanted. Additionally, it was probably one of the most attractive desserts I've ever seen, let alone made! A million stars!!!

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11 months ago Bridget

How does this pie fair in the fridge? If I make it tonight should I refrigerate and warm up tomorrow or just leave it sit out til tomorrow? Do you think I should wait to make the topping until we're close to eating it?

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11 months ago Stacy Blair

We kept ours in our microwave (our storage place for baking!!) for a few days and it still tasted great!! Of course it will always taste the best right out of the oven... But we had no problems with it keeping, especially for one day

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11 months ago Bridget

Awesome thanks for the quick response! :)

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11 months ago jaskun

Did you copy this recipe from the cover pie on the November issue of Southern Living? It's the EXACT same. I guess that's okay, but I develop recipes and think it's nice to at least credit someone who inspired it.

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11 months ago Stacy Blair

This is a recipe that was has been passed down in my family for many many years... Its quite possible that it was a commercial recipe way back when my grandma first started baking? This recipe came from her... I did not, in anyway copy it from Southern Living... I cannot get that magazine where I live and had no idea it was on the cover... Credit still goes to my grandmother.. sorry!

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11 months ago gustus

Did you create this recipe for Southern Living? It's identical to one in their November 2013 issue...you can see it in myrecipes.com. Regardless of its provenance, I'm looking forward to trying it.

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11 months ago Stacy Blair

This is a recipe that was has been passed down in my family for many many years... Its quite possible that it was a commercial recipe way back when my grandma first started baking? This recipe came from her... I did not, in anyway copy it from Southern Living... I cannot get that magazine where I live and had no idea it was on the cover... Credit still goes to my grandmother.. sorry!

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11 months ago Steffanie

Great looking pie, can you help me with a substitute for corn syrup ? Can't find that easily in France. Thanks, I would really love to make this for Thanksgiving !

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11 months ago Sara

Hi Steffanie, are you in Paris? You can get corn syrup at Thanksgiving in the 4e. You could substitute golden syrup (also not super easy to find though). If you can't get either of those, I would try glucose syrup- ask your local patisserie (if they are nice ;), they might give you some.

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11 months ago Stacy Blair

I'd try what Sara suggested!!

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10 months ago Steffanie

Sara, thanks for your reply. I ended up with Golden Syrup from UK. Pie was a big success.

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11 months ago Lgrothe

Stacy is this a deep dish pie?

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11 months ago Stacy Blair

I just used a regular plate for this one. I found the filling rises nicely!

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11 months ago Alix Augustine

Do you blind bake the crust ahead of time?

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11 months ago Stacy Blair

No blind baking!

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11 months ago EllnMllr

Are any of the pecans toasted? (Either the chopped ones that go into the filling, or the ones on top?

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11 months ago Stacy Blair

I actually didn't toast them, but you certainly could!!

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12 months ago Juliebell

Stacy I clicked on your link and your pies are beautiful not to mention that darling baby girl. Looking forward to trying your recipes and the gorgeous crust.

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12 months ago Stacy Blair

Awe! Thanks so much for your kind words Julie!!

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12 months ago Lizthechef

I have a new high bar in regards to crust-making - yours! Best of luck in the contest. Your recipe rocks. Oh, and are you available to make pies in San Diego on the 27th? ;)

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12 months ago Stacy Blair

Awwww thanks so much for your incredibly awesome comment! I sure wish I could make pies in San Diego on the 27th! Gah!! I haven't gotten around to posting more of my pies on here, but here are a few more I have made in the last few weeks!! http://www.thelittleredbutton...

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12 months ago Lusty Dish

I apologize it is 3/4's noticed that in the next paragraph.

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12 months ago Stacy Blair

Thanks for pointing that out!!! I was typing with one hand and baby in another!!! I'll edit it!!

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12 months ago Stacy Blair

Thanks for pointing that out!!! I was typing with one hand and baby in another!!! I'll edit it!!

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12 months ago Lusty Dish

How do you measure 2/4ths??? Should that be 3/4ths? Is 2/4th a really a half?

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about 1 year ago Greenstuff

Chris is a trusted source on General Cooking

Beautiful picture! Welcome to Food52.

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about 1 year ago Stacy Blair

Thanks so much!!

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about 1 year ago Kalie Andres

What a beauty! Looks delicious and what a great pic of your pie too!

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about 1 year ago Stacy Blair

Thanks so much! Your comment made my day!!

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about 1 year ago sexyLAMBCHOPx

wow!

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about 1 year ago Stacy Blair

Thanks so much!!!!

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about 1 year ago Lizthechef

Love your recipe - how on earth did you make that gorgeous crust?!

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about 1 year ago Stacy Blair

Thanks Lizthechef!! You just have to cut three long/narrow strips of crust and braid (carefully!) then gently lie on top!