Chocolate Chunk and Caramel Pecan Pie

You read that title correctly. Pecan pie in February. There is never ever ever a bad time to make a pecan pie. Ever. Never.

One of the best feelings, in my opinion, is curling up with a nice warm piece of pecan pie and a good book on a cold wintry night with a big fire roaring, and although it might not be too cold here in Alabama these days, eating a piece of pecan pie in warm weather is still a good feeling. So let me take this opportunity to share with you not only a pecan pie but a very extra ordinary pecan pie. You thought sugar covered pecans and a nice crispy pie crust was good, well add in some chocolate and caramel and you have something that might will become your new best friend. Be prepared to find yourself spending an inordinate amount of time with this pie.  

My parents went out of town this past weekend and left my brother and I twenty doll hairs to spend on dinner Saturday night. I wanted to make this pie though, you see, but we didn't have any pecans. So I quickly did some numbers in my head. "Okay, six dollars for pecans, and I need some whipping cream as well, which brings me to about eight dollars, then Joe wants Taco Bell...wait how much does a taco cost?... I'll give him six dollars...that should be enough to buy some chili chalupa burrito spicy chicken taco thingy...so that leaves  six dollars for me to get something to eat" Perfect. I can get the pecans. Yessss. 


Toasting the pecans really brought out their flavor and the sugary goodness that usually pulls the pecan pie together was replaced with the caramel sauce.I also made a braided pie crust but you can decorate the edge of the crust anyway you want. You definitely want to make this pie. 


Chocolate Chunk and Caramel Pecan Pie
From:Better Homes and Gardens
Ingredients for Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup butter, cut up, or shortening
- 1/4 - 1/3 cup ice water

Ingredients for Filling:
- 1/2 cup butter
- 3/4 cup light-color corn syrup
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 Tbsp. water
- 1/4 Tsp. salt
- 1 cup whipping cream
- 2 Tsp. vanilla
- 2 1/2 cups pecan halves
- 3 eggs, lightly beaten
- 6 ounces dark, bittersweet, or semisweet chocolate, chopped


Directions for Pie Crust:
1. In a medium bowl stir together flour and salt. 

2. Using a pastry blender or two forks, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. 

3. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. 

4. Gather mixture into a ball, kneading gently until it holds together. 

5. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle and unroll into a 9-inch pie plate. 

6. To make braided crust, roll out extra pie dough and cut in 1/4 of an inch strips. 

7.Take three strips of dough and connect them one end. 

8. Braid the three strips, cut off un-braided ends and put on the edge of the pie pan. Repeat until the entire pie crust edge is covered with braids. You will probably have to make multiple braids instead of one long braid. 

9. Fold under extra pastry even with edge of plate. Crimp edge as desired.

Directions for Filling:

For caramel sauce:

1. in a medium heavy saucepan, heat butter over low heat until melted, stirring frequently.

2. Stir in corn syrup, granulated sugar, brown sugar, the water, and salt. Bring to boiling over medium heat, stirring constantly; reduce heat. 

3.Boil gently, uncovered, for 10 to 12 minutes or until reduced to 1 3/4 cups, stirring frequently. Remove from heat. Carefully whisk in cream and vanilla. Cool for 30 minutes.

4. Meanwhile, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. 

5. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, stirring once. Remove from oven.

6.For filling, transfer 1-1/4 cups of the caramel sauce to a large bowl.  

 7. Stir in eggs until combined. Stir in pecans and chocolate. Pour filling into pastry shell.

8. Cover edge of pie with foil to prevent over browning. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until filling sets. Cool on a wire rack.

9.To serve, reheat the remaining caramel sauce over low heat. Spoon warm sauce over pie. If desired, serve with whipped cream. Makes 8 servings.

-Sarah-

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