Chocolate Pecan Caramel Pie
Indulge in the ultimate dessert experience with this Chocolate Pecan Caramel Pie, a decadent twist on a classic favorite. Featuring a buttery pre-made pie crust loaded with layers of chopped pecans and semi-sweet chocolate chips, this pie is topped with a rich, homemade caramel filling for a sinfully sweet combination of flavors and textures. The caramel, made from granulated sugar, dark corn syrup, and heavy cream, is perfectly balanced with a hint of vanilla and a touch of salt, ensuring every bite melts in your mouth. With just 20 minutes of prep time and a simple baking process, this dessert is surprisingly easy to make, making it the perfect treat for holidays, special occasions, or whenever you're craving something indulgent. Serve it chilled or at room temperature with a dollop of whipped cream or a drizzle of chocolate sauce for the ultimate finishing touch. Make this show-stopping chocolate pecan pie your go-to recipe for wow-worthy desserts everyone will rave about!
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 1.5 cups Pecans, chopped
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Dark corn syrup
- 3 large Eggs
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Place the pre-made pie crust into a 9-inch pie dish, crimping the edges as desired. Set aside.
Spread the chopped pecans evenly across the bottom of the prepared pie crust, followed by an even layer of semi-sweet chocolate chips.
In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, and dark corn syrup. Stir continuously until the butter is melted and the sugar is dissolved. This should take about 2-3 minutes.
Remove the saucepan from heat and slowly whisk in the heavy cream, vanilla extract, and salt. Allow the mixture to cool slightly for 2-3 minutes.
In a separate bowl, lightly beat the eggs. Gradually add the cooled caramel mixture into the eggs, whisking constantly to temper them and avoid curdling.
Pour the caramel-egg mixture evenly over the pecans and chocolate chips in the pie crust.
Place the pie on the middle rack of the preheated oven and bake for 50 minutes, or until the filling is set and only slightly jiggles in the center when gently shaken.
Remove the pie from the oven and allow it to cool completely at room temperature. This helps the filling to set properly.
For an extra indulgence, serve slices of the pie with a dollop of whipped cream or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
5115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.8 g | 428% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 516.3 g | 188% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 342.3 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 240 mg | 18% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1043 mg | 22% | |
*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.
