Get ready to take your Thanksgiving dessert to a whole new level with this amazing Caramel Chocolate Pecan Pie! Say goodbye to the usual icky corn syrup filling and say hello to a delightful brown sugar caramel paired with a luscious chocolate ganache layer. Trust me, you’ll be hooked!
Caramel Chocolate Pecan Pie
For the crust, you’ll need:
- 1 1/3 cups of flour 175g
- 1/2 cup of cold cubed butter (113g)
- 2 tsp of sugar
- 1/2 tsp of salt
- 2 tbsp of ice-cold water
Now, let’s talk about that pecan filling:
- 3/4 cup of white sugar 150g
- 1/2 cup of brown sugar 100g
- 1 cup of room-temperature heavy cream 240g
- 1/4 cup of butter 60g
- 1 whisked egg
- 3 cups of chopped pecans 360g, lightly roasted. I like to use a mix of halves and pieces
- 3/4 tsp of salt
And don’t forget the heavenly ganache:
- 100 g of dark chocolate
- 1/4 cup of heavy cream 60g
- Mix the butter into the flour, sugar, and salt. Add water and gently knead until the dough comes together. Wrap it in cling film and let it chill in the fridge for 30 minutes.
- Preheat the oven to 350F and butter your pan.
- Roll out the dough and place it in the pan. Prick it with a fork, cover it with parchment paper filled with rice or beans, and bake for 8 minutes.
- In a pan, melt the sugars over low heat until smooth. Add cream gradually, stirring until the caramel is smooth. Mix in butter and salt. Let it cool at room temperature.
- Make the ganache by pouring hot cream over the chocolate. Cover and let it sit for 5 minutes, then mix until smooth.
- Spread the ganache on the pie crust and refrigerate for 10 minutes.
- Once the caramel mix has cooled (~10-15 minutes later), whisk in the egg. Then mix in the toasted pecans.
- Transfer the pecan mix to the pie, spread it evenly, and feel free to decorate with more pecans if you’d like.
- Bake for about 30 minutes until the pecan mix feels somewhat set.
- Allow the pie to cool completely before serving (I actually prefer it refrigerated!). Enjoy!