Are you ready to tantalize your taste buds with a pie that's richer, more decadent, and infinitely more satisfying than your average pecan pie? Then get ready to bake up a storm with this incredible Chocolate Caramel Pecan Pie recipe! This easy recipe combines the classic crunch of pecans with the luscious sweetness of caramel and the intense depth of dark chocolate, creating a truly unforgettable dessert. It's perfect for holidays, special occasions, or simply a cozy night in. This homemade cooking masterpiece is surprisingly simple to make, even for beginners. Let’s dive in!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup light corn syrup
- ½ cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
For the Caramel Drizzle (Optional):
- ½ cup caramel candies, unwrapped
- 2 tablespoons heavy cream
Instructions:
Making the Crust:
- Combine dry ingredients: Whisk together flour and salt in a large bowl.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes, until lightly golden.
Making the Filling:
- Combine sugars and cocoa: In a large bowl, whisk together granulated sugar, brown sugar, cocoa powder, and salt.
- Add wet ingredients: Stir in corn syrup, heavy cream, eggs, and vanilla extract until well combined.
- Add pecans: Gently fold in the pecan halves.
- Pour and bake: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Cool: Let the pie cool completely on a wire rack before drizzling with caramel (optional).
Making the Caramel Drizzle:
- Melt caramel: In a microwave-safe bowl, melt the caramel candies in 30-second intervals, stirring until smooth.
- Add cream: Stir in the heavy cream until smooth and glossy.
- Drizzle: Drizzle the caramel over the cooled pie.
Tips for the Best Chocolate Caramel Pecan Pie:
- Use good quality cocoa powder for the richest chocolate flavor.
- Don't overbake the pie; it will continue to set as it cools.
- Let the pie cool completely before slicing to prevent a runny filling.
- For a gluten-free version, substitute your favorite gluten-free pie crust recipe.
- Feel free to experiment with different types of nuts, such as walnuts or pecans.
Variations:
- Spiced Chocolate Caramel Pecan Pie: Add a pinch of cinnamon, nutmeg, and cloves to the filling for a warm, spiced flavor.
- Salted Caramel Pecan Pie: Sprinkle a pinch of sea salt over the caramel drizzle for a sweet and salty contrast.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 25-30g
- Sugar: 40-50g
This delicious Chocolate Caramel Pecan Pie is a surefire way to impress your friends and family. Its rich flavors and satisfying texture make it a perfect dessert for any occasion. Enjoy!