RECIPE | Salted Caramel-Chocolate Pecan Pie

photo credit: Southern Living magazine

photo credit: Southern Living magazine

Happy Tuesday! I am getting so very excited for Thanksgiving this year. We are heading down to South Carolina tomorrow to stay with my parents in Cheraw, SC, and will spend Thanksgiving with both sides of my family in Florence, SC on Thursday.

I’ve been thinking of what I would like to contribute to the big Thanksgiving feast this year, perusing many a Pinterest post, magazine, and cooking blog! When I saw the cover of November’s Southern Living magazine, though, I was sold.

This Thanksgiving, I will be making Southern Living‘s Salted-Caramel Pecan Pie, which is a cross between a fudge pie and a pecan pie. My friend Charlotte made this pie last week and I got to try a little nibble of it over the weekend – it was so decadent and delicious!

If you’re still scratching your head over what to make this holiday season, here’s your recipe!

Salted Caramel-Chocolate Pecan Pie

Southern Living – NOVEMBER 2013

Yield: Makes 8 servings

Hands-on: 25 minutes

Total: 1 Hour, 20 Minutes



Chocolate Filling

  • 1 1/2 cups sugar $
  • 3/4 cup butter, melted $
  • 1/3 cup all-purpose flour $
  • 1/3 cup 100% cacao unsweetened cocoa
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs $
  • 1 cup toasted chopped pecans $
  • 1 (9-inch) unbaked deep-dish piecrust shell

Salted Caramel Topping

  • 3/4 cup sugar $
  • 1 tablespoon fresh lemon juice
  • 1/3 cup heavy cream $
  • 4 tablespoons butter $
  • 1/4 teaspoon table salt
  • 2 cups toasted pecan halves $
  • 1/2 teaspoon sea salt


  1. Prepare filling: Preheat oven to 350*. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
  2. Bake at 350* for 35 minutes. (Filling will be loose but will set as it cools). Remove from oven to a wire rack.
  3. Prepare topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water toa  boil in a medium saucepan over high heat. Do not stir. Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color). Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
  4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.


Update!Made two of these pies today. Here is the finished product!





  1. This looks delicious! I am working on a new recipe of my own. Would love to know what you think.


  2. kelli jones says:

    I made this and when we cut into it, it fell ( we didn’t cut into until the next day). Its was the same consistency as before it went into the oven. Should I have cooked it longer. I was hoping for a fugde brownie type center.


    • Hi Kelli,

      I noticed that mine was ooey-gooey when I cut into it the next day as well. I recommend letting the pie completely cool to room temperature, then put in the fridge for 24-36 hours. Day 2’s consistency was perfect.


      • Kelli Jones says:

        I will give that a try, I was thinking of baking it a little longer and using the toothpick test like I do with brownies.Does the pie need to cool to room temp before you add the pecans and caramel sauce?


      • Hi there,

        I let mine cool for about an hour before I did the caramel drizzle. You should be fine to put the pecans on at any time. Still, I have to think not letting the pie cool for much longer before the drizzle could have been the fatal mistake.

        I will make this again at Christmas and let it cool for longer before the drizzle. Also planning on making a day or two in advance and chilling it in the fridge to see if that helps. Trial and error with these things, right?

        Good luck! Cheers!


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