-
1
Preheat the oven to 350F.
-
2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
-
3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
-
4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
-
5
Using your thumb and index finger, crimp the edges of the pie shell.
-
6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
-
7
Set the pie shell to the side while you make the filling.
-
8
To prepare the filling, using an electric mixer, on medium speed, beat the sugar, corn syrup, eggs, butter, and vanilla together for about 3 minutes, or until a light brown color is achieved.
-
9
Add 1/2 cup of the caramel sauce (if the caramel sauce has been stored in the refrigerator, warm it up in the microwave for about a minute, or until it softens and is easier to incorporate) and mix again.
-
10
Add the pecans, again mixing well.
-
11
Pour the remaining 3/4 cup caramel sauce across the bottom of the pie shell, spreading it out evenly.
-
12
Sprinkle the chocolate chips over the caramel.
-
13
Pour the pecan mixture on top of the caramel sauce.
-
14
To bake, place the pie plate on a baking sheet and bake for 55 to 60 minutes, or until the pie is firm in the middle, with just a little bit of jiggle.
-
15
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
-
16
Caramel-Chocolate-Pecan Pie is best served at room temperature.
-
17
It can be stored at room temperature for up to 2 days.
-
18
When covered tightly with plastic wrap, it can also be frozen for up to 2 weeks.
-
19
Light and dark corn syrup differ both in color and taste.
-
20
Light corn syrup is clear in color, and offers a moderately sweet combination of corn syrup and high-fructose corn syrup, flavored with vanilla.
-
21
Medium-brown in color, dark corn syrup has a richer, molasses flavor, based on its combination of refiners syrup and caramel flavoring.
-
22
Throughout this book, the appropriate variety of corn syrup is indicated in the ingredient list.
