Chocolate Caramel Pecan Pie

Pinit

What kind of pie did you have for Thanksgiving dessert? Oh, pumpkin? Pecan? Chocolate? Well guess what? We made a pie with chocolate AND caramel AND pecans!

My mouth was watering as soon as I read this recipe, which is out of November’s Southern Living magazine. I immediately claimed to my family that I would make this for dessert. They were all excited about this, except for Sister Spice, who doesn’t like nuts of any kind (crazy, right?) But don’t feel too sorry for her. I made one of her favorite recipes too, Cherry Crunch Cake (recipe soon!)

Chocolate Caramel Pecan Pie

Adapted from Southern Living magazine

Recipe Ingredients

  • 1.5 cups pecan halves and pieces
  • 2 pie crusts, preferably refrigerated
  • 1 cup semisweet chocolate morsels
  • 1/2 cup whipping cream, divided
  • 1 – 8oz package cream cheese, softened
  • 1 cup sugar, divided
  • 3 large eggs
  • 28 caramels
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Recipe Directions

Preheat your oven to 350 degrees. On a cookie sheet or shallow pan, spread out pecans and toast for 5 minutes. Stir pecans on baking sheet and then toast for another 4-5 minutes. Then cool the pecans.

Increase the oven temperature to 425 degrees. Stack both pie crusts together in a 10-inch deep dish pie plate.  If you have pie weights (or dried beans), then fill the pie crust with these (to keep the crust from fluffing up too big). I didn’t have either, so I just poked my crust with a fork all over the sides and bottom, and it seemed to do okay! Bake the crust at 425 for 12-15 minutes until lightly browned.

Reduce the oven temperature to 350 degrees. Microwave the chocolate morsels and 1/4 cup of the whipping cream for 30 seconds. Stir well, then microwave for another 20 seconds or until completely melted and smooth.

Beat the softened cream cheese and 1/4 cup sugar at medium speed for 1 minute. Add 1 egg and beat on low speed for about 15 seconds or until well blended.

Add the chocolate mixture and beat for an additional 30 seconds. Spoon this batter into the prepared crust.

Microwave the caramels, butter, and remaining 1/4 cup cream in a large bowl on high for 1-2 minutes or until smooth, stirring every 20-30 seconds.

Whisk together 2 eggs, vanilla, salt, and 3/4 cup sugar.

Whisk this mixture into the caramel mixture until it’s smooth. Stir in the toasted pecans and spoon over the chocolate mixture in the crust. Note: I put my pie plate on a baking sheet because it started to overflow a bit!

Bake at 350 degrees for about an hour, until the center is almost set. You may need to shield the crust edges with some aluminum foil for the last 15-20 minutes of cooking time to prevent the crust from browning too much! Yum!

Pinit

We really enjoyed this pie after our Thanksgiving dinner. It was very chocolatey and the toasted pecans were delicious with the caramel! We give this pie 4 out of 5 herbs!

What’s your favorite Thanksgiving dessert? Do you like the traditional pumpkin or pecan pies? Or are you like Sister Spice and prefer something completely different?


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8 comments on “Chocolate Caramel Pecan Pie

  1. Woah! This looks soooo amazing. Mmm…

  2. You’re comment reminded me to head over here and see what’s cooking at Herb on Herbs. 🙂 All I can say is Wow. Must.veganize.this.now.

  3. Mrs. Herb on said:

    Glad you came by! Hope you can veganize this… worth it!

  4. This looks and sounds amazing! I’ve been seeing pecan pies all over the place but not any with chocolate AND caramel. 🙂

    • Mrs. Herb on said:

      Thanks for stopping by! I agree – I’ve heard of caramel pecan pies and chocolate pecan pies, but never CHOCOLATE CARAMEL pecan pies! Win-win!

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