Salted Caramel-Chocolate Pecan Pie

Chocolate Filling

1-1/2 c. sugar
3/4 c. butter, melted
1/3 c. all-purpose flour
1/3 c. 100% cacao unsweetened cocoa
1 T. light corn syrup
1 t. vanilla extract
3 large eggs
1 c. toasted chopped pecans
1 9" unbaked deep-dish piecrust shell

Salted Caramel Topping

3/4 c. sugar
1 T. fresh lemon juice
1/4 c. water
1/3 c. heavy cream
4 T. butter
1/4 t. table salt
2 c. toasted pecan halves
1/2 t. sea salt

Prepare filling: Preheat oven to 350 degrees. Stir together sugar, melted butter, flour, cocoa, corn syrup, and vanilla in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell. Bake at 350 degrees for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

Prepare topping: Bring sugar, lemon juice, and water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after 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 cream and remaining butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

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

Serves 8.

From Southern Living, Nov. 2013, p. 106.