I made this recipe on Saturday to practice before Thanksgiving, and it was a hit! If you love chocolate and pecan pie, this is for you. It comes complete with homemade caramel sauce to drizzle over each slice. I also made fresh whipped cream and added cinnamon and sugar for a tasty twist.
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 40 to 50 minutes. (A good test to see if pie is done is to move the pie just a bit and if the sides are solid but the center still jiggles it's done.) Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)