Caramel Sauce Ingredients:
1 cup granulated sugar
¼ cup water
1 cup heavy cream
Pie Ingredients:
1 ½ cups pecan
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
½ cup sugar
½ cup light brown sugar
½ cup corn syrup
½ teaspoon vanilla
pinch salt
Caramel Sauce Directions:
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of thick syrup, about 2 minutes. Cool.
Pie Directions:
Preheat oven to 375 degrees. Spread pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans and chocolate chips.
Bake for about 1 hour or until the filling sets. Cool for 30 minutes. Cut into individual servings and serve with a drizzle of caramel sauce and powdered sugar.
