me oh my pie {week 46}

This pie.

Me oh my.

She is a beauty.

Extravagant.

Perfect for a genuine celebration.

Make this pie, there is plenty to be thankful for.

Salted Caramel Pecan Pie

Chocolate Filling
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% 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
Salted Caramel Topping
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 sea salt

Step 1 Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
Step 2 Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
Step 3 Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
Step 4 Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.
Step 5 Note: We tested with Hershey’s 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

Source: Southern Living