Caramel Chocolate Pecan Pie Recipe (with Video)

Method for dough preparation
1. Crumb the butter into the flour, sugar and salt.
2. Add water and lightly knead just until the dough starts to come together.
3. Cover in cling film and refrigerate for 30 min.
Preparation for baking
1. Preheat oven to 350F and line pan with butter.
2. Roll out the dough and fill into the pan.
3. Prick with a fork, cover with parchment paper filled with rice or beans.
4. Bake for 8 min.
Preparation of caramel
1. Place the sugars in a pan and cook over low heat until they melt.
2. Stir for a couple minutes just until they no longer feel grainy.
3. Add cream bit by bit and keep mixing until the caramel becomes smooth.
4. Add butter and salt and mix.
5. Let cool at room temp.
Preparation of ganache
1. Prepare ganache by pouring hot cream over the chocolate, cover with a lid for 5 min and then mix until smooth.
2. Spread the ganache on the pie crust, and refrigerate for 10 min.
Preparation of pecan mix
1. When the caramel mix is no longer hot (~10-15 min later), whisk in the egg.
2. Then mix in the toasted pecans.
3. Transfer the pecan mix to the pie, spread until even, and feel free to decorate with more pecans if you’d like.
4. Bake for about 30 min until the pecan mix feels somewhat set.
5. Let the pie cool completely before serving (I actually prefer it refrigerated!)