Pie of the Week: Salted Chocolate Pecan Pie
Last year I shared my go-to recipe for pecan pie, the must-have dessert for my family's Thanksgiving table. For those looking to take pecan pie to the next level, I also have a recipe for you—one that I love more than any other. This recipe, for my most favorite pecan pie ever, tastes like a delicious, gooey, crunchy turtle. It's filled to the brim with nuts and caramel custard, then topped with chunks of dark chocolate and finished with a sprinkle of sea salt. I don't care if the salted caramel trend has jumped the shark, to me this is pecan pie perfection.
As with my recipe for classic pecan pie, there are some steps that you can take to ensure perfect execution when baking. Blind baking is extremely important, as it will ensure that your crust is fully cooked to a golden brown on the bottom (blind baking also makes it possible to transfer a fully baked pie from the pie plate to a platter for cutting and serving). Also, if you feel that the top of the pie is getting too dark in the oven, just cover it loosely with a circle of foil to prevent burning.
No matter how you feel about pecan pie, this is a game-changing recipe that will charm your guests and send them home happy.
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About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.