Salted Caramel and Chocolate Pecan Pie

• portions: Makes 1 (9-inch) pie

Ingrédients

Pie Dough:

1 1/2 cups all-purpose flour

1 1/2 teaspoons sugar

1/2 teaspoon kosher salt

1/2 cup cold unsalted butter, cubed

1/4 cup ice water

Filling:

2 cups sugar

2/3 cup light corn syrup

2/3 cup water

1/2 cup unsalted butter, cubed and softened

1 cup heavy whipping cream, room temperature

1 teaspoon kosher salt

3 large eggs

3 ounces semisweet chocolate, chopped

1 3/4 cups pecan halves

Garnish:

Flaked sea salt

Instructions

1. For dough: In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until butter pieces are the size of almonds. With processor running, add 1/4 cup ice water in a slow, steady stream just until dough comes together. (Mixture should appear crumbly, but hold together when pinched.)

2. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.

3. On a lightly floured surface, roll 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 edge of plate. Fold edges under, and crimp as desired. Freeze for at least 20 minutes.

4. For filling: In a large skillet, cook sugar, corn syrup, and 2/3 cup water over medium-high heat, without stirring, until deep honey colored, 8 to 10 minutes. Remove from heat; add butter, and stir until melted. Gradually stir in cream and salt. Pour mixture into a bowl, and let cool for 30 minutes.

5. Preheat oven to 350°F.

6. Add eggs to cooled caramel mixture, whisking to combine. Stir in chocolate and pecans. Pour filling into prepared crust.

7. Bake until set, 50 to 55 minutes. Let cool for at least 1 hour. Garnish with sea salt, if desired.