Chocolate Caramel Pecan Pie
Indulge in the decadent layers of a Chocolate Caramel Pecan Pie, a true showstopper dessert perfect for holidays or special gatherings. This irresistible pie combines a flaky, golden pie crust with a rich, velvety chocolate base made from melted semisweet chocolate chips and cream. Topped with a buttery caramel filling infused with vanilla and studded with crunchy pecan halves, it bakes to perfection with a heavenly aroma. The caramel layer, balanced with a touch of kosher salt, creates the ultimate sweet-and-savory harmony. Easy to make with a store-bought crust and simple ingredients, this pie is ready in just over an hour, serving up to eight slices of pure indulgence. Garnish with whipped cream or vanilla ice cream for the ultimate dessert experience.
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Recipe Information
Ingredients
- 1 piece store-bought pie crust
- 1 cup semisweet chocolate chips
- 0.75 cup heavy cream
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 0.25 cup light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon kosher salt
- 1.5 cups pecan halves
- 1 large egg
Instructions
Preheat your oven to 350°F (175°C). Roll out the store-bought pie crust and fit it into a 9-inch pie dish. Trim any excess and crimp the edges decoratively.
In a microwave-safe bowl, melt 1 cup of semisweet chocolate chips with 1/4 cup of heavy cream in 20-second intervals, stirring each time, until fully smooth. Spread the mixture evenly over the bottom of the pie crust. Chill in the refrigerator for 15 minutes while preparing the caramel filling.
To make the caramel, combine 1 cup of granulated sugar, 1/2 cup of unsalted butter, 1/4 cup of light corn syrup, and 2 tablespoons of heavy cream in a medium saucepan. Heat over medium heat until the mixture reaches a boil, stirring regularly, then reduce to low and simmer for 5 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of kosher salt.
Whisk 1 large egg into the caramel mixture once slightly cooled. Add 1.5 cups of pecan halves, stirring to coat them evenly.
Remove the pie crust with the chocolate layer from the refrigerator. Pour the caramel pecan mixture over the chocolate layer, spreading it out evenly.
Bake the pie in the preheated oven for 40 minutes, or until the filling is bubbling and the crust is golden. If the crust edges brown too quickly, cover them with aluminum foil during baking.
Remove the pie from the oven and let it cool completely at room temperature to allow the filling to set, about 2 hours.
Slice and serve as is, or pair it with a scoop of vanilla ice cream or whipped cream for an extra treat!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 41.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
