In partnership with Chocolove.Okay okay, I know I just posted a bourbon pumpkin pie this week, but I’m too excited about this salted caramel goodness to keep it from you any longer! If you’re looking for a less-traditional twist on Thanksgiving pie, this is it: layers of toasted pecans, salted caramel, and rich dark chocolate built up inside a perfectly flaky pie crust.
My best friend came into town a day late for the pumpkin pie, so obviously I had to bake another one. When you visit our home, there’s a good chance you’ll find yourself rolling dough, arranging photo props, or hand modeling for pictures. It’s worth it once you’re rewarded with pie!
I’d already planned on sharing a caramel pecan pie for Thanksgiving, so I was thrilled when Chocolove asked if I could incorporate their salted caramel bar. Most of their chocolate bars are studded with goodies like almonds or cherries, but this one has large squares filled with sweet, gooey caramel. There’s just a pinch of salt in there to cut the sweetness. I had to taste-test a square from each bar… just in case. Don’t worry, they were all delicious.
Each bar breaks into 10 pieces which exactly covered the surface of my pie. If you’re using another chocolate, break it into smaller pieces so you can arrange them around the edges.
The real question: do you say car-mel or care-a-mel? I switch back and forth – or at least after writing it so many times, I’m not sure! I think I hear care-a-mel more on the east coast & outside the States, while us lazy westerners say car-mel. Is this true for you? Or is there even a third pronunciation I’m forgetting?
No matter how you say it, caramel’s delicious – especially with a pinch of salt!
Toasted pecans, salted caramel, and rich dark chocolate layered inside a perfectly flaky pie crust for a new twist on a holiday favorite!
- 1/2 recipe Perfectly Flaky Pie Crust
- 1/2 cup thick caramel sauce method below
- 4 T. butter melted
- 1 t. vanilla
- 1/2 t. kosher salt
- 3 eggs
- 3 cups pecan pieces toasted
- 6 oz. Chocolove Salted Caramel in Dark Chocolate or other caramel chocolate, roughly chopped
- 1 cup pecan halves
- kosher salt for sprinkling
- 1 can sweetened condensed milk
Prepare a half recipe of Perfectly Flaky Pie Crust.
Preheat oven to 375° with a rimmed baking sheet on the middle rack.
Roll cold dough into a disk and transfer to pie dish. Cut off overhanging dough, crimp edges, and brush with egg white. Line pie crust with foil and weigh down with beans.
Bake at 425° on the preheated baking sheet for 15 minutes. Remove foil and weights and bake for another 10 minutes. When done, reduce oven to 350°.
While pie crust is baking, fold together caramel sauce, butter, vanilla, and salt. Add eggs one at a time and mix until completely smooth.
Fill the baked pie crust with toasted pecan pieces. Spread salted caramel chocolate pieces on top, then arrange pecan halves over the chocolate.
Pour caramel filling evenly over the pie and tap the dish on the counter several times to release air bubbles. Cover the edges of the pie crust with foil to prevent burning.
Bake at 375° on the preheated baking sheet for 40-50 minutes, until the center barely jiggles when tapped. Cover the pie completely with foil if the pecans begin to burn.
Let pie cool for at least 2 hours. Sprinkle lightly with kosher salt before slicing.
Remove the label from the sealed can of sweetened condensed milk. Set the can on its side in a large pot and fill with water at least two inches above the can.
Bring the water to a simmer. Cook for 2 hours.
Use tongs to remove the can from the hot water and let cool to room temperature before opening.