2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 72

SALTED CARAMEL AND

CHOCOLATE PECAN PIE

MAKES 1 (9-INCH) PIE

This is the best pecan pie you’ll ever make.

PIE DOUGH

1½ cups all-purpose flour

1½ teaspoons sugar

½ teaspoon kosher salt

½ cup cold unsalted

butter, cubed

¼ cup ice water

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 ¼ 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
   ½ 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 1⁄3 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°.
   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.

FILLING

2 cups sugar

2⁄3 cup light corn syrup

1⁄3 cup water

½ 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

1¾ cups pecan halves

Garnish: flaked sea salt