Chocolate Caramel Pecan Pie

This pie recipe, Chocolate Caramel Pecan Pie, leans on Single pie crust to fit 9.5- or 10-inch pan, heavy whipping cream and egg. It makes 8 servings and takes about 85 minutes.

• Yield 8 servings
• Ready in 85 minutes
• Prep 25 minutes
• Cook 60 minutes

Ingredients

Pie Crust

• Single pie crust to fit 9.5- or 10-inch pan

Chocolate Layer

• 1 cup ( 170 g ) semisweet or bittersweet chocolate chips
• ¼ cup heavy whipping cream
• 1 (8-ounce) package ( 227 g ) cream cheese , softened
• ¼ cup ( 53 g ) granulated sugar
• 1 large egg

Caramel Pecan Layer

• 1 ½ cups coarsely chopped pecans
• 28 caramels , unwrapped (or about 1 1/2 cups homemade caramel –)
• ¼ cup heavy whipping cream
• ¼ cup ( 57 g ) salted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup ( 159 g ) granulated sugar

Instructions

1. Preheat the oven to 400 degrees F. Roll out the pie crust and gently place it in a 10-inch tart or pie plate (see note above). Trim and flute the edges (see tutorial here). Refrigerate or freeze the crust until very cold. Line the crust with foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Carefully remove the foil and weights and bake for another 10 minutes or so until the crust edges are lightly golden and the bottom is no longer doughy. Remove from the oven and let cool completely.
2. Reduce the oven to 350 degrees F.
3. For the chocolate layer, in a medium microwave-safe bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave for short spurts if more time is needed).
4. In a large bowl (or in a blender), beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth.
5. Spread the chocolate mixture evenly in the cooled crust.
6. For the caramel pecan layer, lightly toast the pecans in an even layer on a baking sheet in the preheated oven for just a few minutes until fragrant (watch closely so they don't burn).
7. In a medium bowl, combine the caramels, cream and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
8. In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the pecans.
9. Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (just in case of any spillovers or splatters) and bake for 45-50 minutes until the center is almost set (it's ok if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
10. Let the pie cool for a couple of hours. Serve with a dollop of lightly sweetened whipped cream, if desired. This pie actuality tastes better the second day, in my opinion, so consider making it ahead. It's also delightful slightly warmed (not hot, just a bit warm so the caramel layer softens).

Let the center settle before you cut it, or the slices will slump.