SALTED CARAMEL CHOCOLATE PECAN PIE

This is by far my favorite pie recipe. It is a combination of three perfect flavors—chocolate, pecans, and salted caramel—making one unforgettable dessert. Take the time to arrange the pecans on top into a perfect spiral for a showstopping presentation.

1½ cups sugar

¾ cup (1½ sticks) butter, melted

⅓ cup all-purpose flour

⅓ cup 100 percent cacao unsweetened cocoa powder

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

3 large eggs

1 (9-inch) unbaked deep-dish piecrust

2 cups pecan halves

½ teaspoon sea salt

SALTED CARAMEL

¾ cup sugar

1 tablespoon freshly squeezed lemon juice

¼ cup water

⅓ cup heavy cream

¼ cup (½ stick) butter

¼ teaspoon salt

Makes 1 pie, approximately 10 servings

1. Preheat the oven to 350 degrees.

2. To make the chocolate filling, in a large bowl stir together the sugar, butter, flour, cocoa, corn syrup, and vanilla. Add the eggs, stirring until well blended. Pour the mixture into the piecrust. Bake for 35 minutes. The filling will be loose but will set as it cools. Remove the pie from the oven to cool on a wire rack.

3. Toast the pecan halves on a rimmed baking sheet in the heated oven until just fragrant, about 5 minutes (do not allow them to brown). Remove the baking sheet and allow the pecans to cool.

4. Meanwhile, prepare the caramel. Bring the sugar, 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, about 8 minutes, until dark amber. Do not walk away from the pan, as the sugar could burn quickly once it begins to change color. Remove the pan from the heat, then add the cream and butter. Stir the mixture constantly until the bubbling stops and the butter is incorporated, about 1 minute. Stir in the salt.

5. To assemble the pie, arrange the toasted pecan halves on the pie. Top with the warm caramel. Cool the pie for 10 minutes, then sprinkle with sea salt.

Note: You can also make this recipe into ten 3-inch mini pies. Adjust the baking time to 25 minutes.

MAKE IT AHEAD: This pie is very good served the day after it’s made. Simply cover it and store it at room temperature.