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Salted Caramel Chocolate Pecan Pie

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I don’t know how things are in your house, but around here, come Thanksgiving, PIE becomes a hot topic of conversation.  We take our Thanksgiving menu very seriously, and nothing is more important to the success of the meal than the finale!  Our choices are usually the classics–Pumpkin, Apple, and–my all-time favorite–Pecan, but since my husband isn’t a huge fan of nuts, Pumpkin and Apple usually win out.

But not this year my friends.

DIG DEEPER


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Oh no, this year we are all about the Pecan Pie, and not just any old pecan pie recipe either.  Salted Caramel Chocolate Pecan Pie.  Mmmmmmmmmm…..can you taste it?  Me too.

It’s not too late to pull it together before the big day, and it comes together pretty quickly & easily too.  Pecan lovers, unite–join me in the fight to take back Thanksgiving this year!
Salted Caramel-Chocolate Pecan Pie Recipe | Dessert Recipes | Pie Recipes

Here is what you need:

1 pre-made pie crust
1/2 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1/4 cup cocoa powder
2 cups pecans, chopped (for filling)
1 cup pecan halves, toasted ( for top of pie)
1 jar salted caramel sauce
 

Salted Caramel-Chocolate Pecan Pie Recipe | Dessert Recipes | Pie Recipes

Step 1: Preheat oven to 375°F.  Beat sugar, butter, corn syrup, cocoa powder, salt and eggs in medium bowl with wire whisk or hand beater until well blended.

Salted Caramel-Chocolate Pecan Pie Recipe | Dessert Recipes | Pie Recipes

Step 2: Stir in chopped pecan pieces.

Salted Caramel-Chocolate Pecan Pie Recipe | Dessert Recipes | Pie Recipes

Step 3: Pour into pre-made pie crust.

Salted Caramel-Chocolate Pecan Pie Recipe | Dessert Recipes | Pie Recipes

Step 4: Bake 40 to 50 minutes or until center is set (if crust begins to brown too fast, use a piece of foil as a shield to cover the entire pie).

Salted Caramel-Chocolate Pecan Pie Recipe | Dessert Recipes | Pie Recipes

Step 6: After removing the pie from the oven, allow it to cool for approximately 10 minutes. Top with toasted pecan halves. Then heat caramel sauce in warm water or microwave; drizzle desired amount over top of pecans. Serve pie with ice cream and enjoy!

Salted Caramel-Chocolate Pecan Pie Recipe | Dessert Recipes | Pie Recipes

 

Salted Caramel Chocolate Pecan Pie

This classic pie is made extra special with the addition of chocolate and caramel.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 servings

Ingredients

  • 1 pre-made pie crust
  • 1/2 cup sugar
  • 1/3 cup butter or margarine (melted)
  • 1 cup corn syrup
  • 1/2 tsp salt
  • 3 large eggs
  • 1/4 cup cocoa powder
  • 2 cups pecans ,chopped (for filling)
  • 1 cup pecan halves, toasted ( for top of pie)
  • 1 jar salted caramel sauce

Instructions

  1. Preheat oven to 375°F. Beat sugar, butter, corn syrup, cocoa powder, salt and eggs in medium bowl with wire whisk or hand beater until well blended.

  2. Stir in chopped pecan pieces.

  3. Pour into pre-made pie crust.

  4. Bake 40 to 50 minutes or until center is set (if crust begins to brown too fast, use a piece of foil as a shield to cover the entire pie.)

  5. After removing the pie from the oven, allow it to cool for approx. 10 minutes. Top with toasted pecan halves. Then heat caramel sauce in warm water or microwave; drizzle desired amount over top of pecans. Serve pie with ice cream and enjoy!

Got pie?  This rich and decadent Salted Caramel Chocolate Pecan Pie is sure to satisfy every craving you've got this year. A showstopper in every way, it comes together surprisingly fast! Yum!

Salted Caramel Chocolate Pecan Pie Recipe | Easy Pecan Pie | Best Easy Pecan Pie Recipe | Easy Thanksgiving Dessert Recipes | Easy Pie Recipes

3 Comments

  1. Brittany
    December 24 at 12:34PM

    Trying this now! I’m just starting to bake and am super nervous to do so for my family’s Christmas! Pecan pie is my dad’s favorite so I hope he approves!

  2. Selwyn Knap
    November 17 at 06:15PM

    This is a fabulous recipe…made it in 2016 for Christmas. Made as stated except made my own crust, used 1/2 light and 1/2 dark corn syrup and cut the pecans in the filling itself to only 1 cup of pecans because we like the “chess” filling to shine!

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