- 1 1/2 cups pecans
- 1 cup semisweet chocolate chips
- 1 unbaked 9-inch pie shell
- 4 eggs, beaten
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla
- Pinch salt
- Caramel Sauce, for garnish
- Confectioners' sugar, for garnish
- Whipped cream or vanilla ice cream for serving, optional
- 3/4 cup sugar
- 2 tablespoons water
- 1/2 teaspoon freshly squeezed lemon juice
- 1/2 cup heavy cream
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes.
Remove from the oven and cool at least 1 hour before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
To make the Caramel Sauce:
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring , until the sugar dissolves. Allow it to come to a boil, and continue to cook undisturbed, until the mixture becomes a deep amber color, 2 to 3 mintues, watching closely so it doesn't burn. Remove from the heat and carefully add the cream (it will bubble up), whisking to combine. Set aside. It will thicken as it cools.
Makes about 1/2 cup
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