Saturday, December 1, 2007

Chocolate Pecan Pie with Caramel Sauce and Powdered Sugar

I absolutely love pecan pie and I know that it is a generalization that women naturally love chocolate. . .but this is not always true. . .I know, a scary thought. =D I happen to fit into the generalization and Love milk chocolate, semi-sweet chocolate, white chocolate (I am still trying to perfect a white chocolate cheesecake that tastes like biting into a bar of creamy, white chocolate) and bittersweet chocolate. Has anyone ever opened a Chocolatier Magazine and found that ad where you can order 10 or 11 pound slabs of different chocolate such as Callebaut Chocolate or Nestle Chocolate? I have done this several times and I have never been disappointed. . .as of yet. It is funny though. I only bake with it and I end up sharing most of what I bake with friends and people I work with so it sounds like a lot of chocolate but it doesn't hang around for long. =D
Well, I made this pie for Thanksgiving and it was so good that I made it again. Since I love it so much. . .I just have to share so here it is:
Rich Chocolate Pecan Pie with Caramel Sauce and Powdered Sugar

1 1/2 Cups Pecans
1 Cup semi-sweet chocolate chips
1 unbaked 9-inch pie shell (I used my shell recipe for my deep dish pecan pie. . .you will find the recipe there)
4 eggs, beaten
1/2 Cup sugar
1/2 Cup light brown sugar
1/2 Cup corn syrup
1/2 t. vanilla extract
Pinch of Salt
Caramel Sauce, for garnish, recipe follows
Confectioners sugar, for garnish
Caramel Sauce:
3/4 Cup sugar
2 T. water
1/2 t. fresh lemon juice
1/2 Cup heavy Cream
2 T. to 1/4 Cup Whole Milk

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chip pieces 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 for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of caramel sauce and sprinkle with confectioners sugar.
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. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 Tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

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