Country Sampler Special Edition

Salted Caramel Chocolate Pecan Pie


Makes 1 pie

Looking for an impressive take on a traditiona­l dessert for your next gathering? This upgraded pecan pie from Paige Rhodes of My Modern Cookery will make your friends and family swoon!

INGREDIENT­S 1½ cups sugar ¾ 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. Preheat oven to 350°F. Stir together the first six ingredient­s in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour the mixture into the unbaked pie shell.

2. Bake at 350°F for 35 minutes. (The filling will be loose but will set as it cools.) Remove from the oven to a wire rack.

3. To make the caramel topping, bring 3/4 cup of sugar, 1 tablespoon of lemon juice, and ¼ cup of water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasional­ly after the 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 heavy cream and 4 tablespoon­s of butter. Stir constantly until bubbling stops and the butter is incorporat­ed (about 1 minute). Stir in table salt.

4. Arrange pecan halves on the pie. Top with warm caramel topping mixture. Cool 15 minutes; sprinkle with sea salt.

1 (9") unbaked deep-dish pie shell ¾ cup sugar 1 tablespoon fresh lemon juice 1∕3 cup heavy cream 4 tablespoon­s butter ¼ teaspoon table salt 2 cups toasted pecan halves ½ teaspoon sea salt


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