SALTED CARAMEL CHOCOLATE PECAN PIE RECIPES

Steps:

• Transfer pie to a large rimmed baking sheet. Heat oven to 350°F. Place sugar, corn syrup, and1/4 cup water in a medium heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until bubbles start to form at the edges, about 1 minute; give the pan a swirl. Bring to a simmer, then increase heat to high and boil, swirling the pan occasionally until the mixture is a rich caramel color. Immediately remove from the heat, add butter and salt, and swirl the pan to melt. Return the pan to medium heat, add cream (it will bubble up), and whisk until smooth, slightly thickened, and a deep amber color, about 1 minute. Pour caramel over pecans, transfer pie to the oven, and bake until mixture is gently bubbling, 10 to 15 minutes. Transfer to a wire rack and let cool. Sprinkle with coarse sea salt, if desired.

Steps:

• Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
• On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
• Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
• Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.