Categories: Desserts
Ingredients
- Basic Pie Dough (see recipe)
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/3 cup water
- 1/2 cup unsalted butter, cubed and softened
- 1 cup heavy whipping cream, room temp
- 1 tsp kosher salt
- 3 large eggs
- 3 oz. semisweet chocolate, chopped
- 1 3/4 cups pecan halves
- Garnish: flaked sea salt
Directions
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On a lightly floured surface, roll Basic Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to 1/2 inch beyond edges of plate. Fold edges under, and crimp as desired. Freeze for 20 minutes.
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In a large skillet, cook sugar, corn syrup, and 1/3 cup water over medium-high heat, without stirring, until deep honey-colored, 8 to 10 minutes. Remove from heat. Stir in butter until melted. Gradually stir in cream and kosher salt. Pour mixture into a heatproof bowl, and let cool for 30 minutes
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eheat oven to 350.
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Whisk eggs into cooled caramel sauce until well combined. Stir in chocolate and pecans. Pour into prepared crust.
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Bake until set, 50-55 minutes. Let cool completely on a wire rack. Garnish with sea salt.