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

1. 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.

2. 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

3. eheat oven to 350.

4. Whisk eggs into cooled caramel sauce until well combined. Stir in chocolate and pecans. Pour into prepared crust.

5. Bake until set, 50-55 minutes. Let cool completely on a wire rack. Garnish with sea salt.

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