Lovechocolate/ Pies&Tarts

Chocolate Pecan Pie with Salted Caramel

pecan_pie-27If you like strong experiences this is your cake! A flavour bomb that melts in your mouth. A dangerous combination of intense chocolate flavour and delicious salty caramel with a soft touch of toasted pecans and a creamy texture, but with crisp contrasts. If you serve it warm you will have a bite to die for!

pecan_pieBuf, I’ve been dragging and dragging the script of this recipe, but I’ve finally taken time. He had long since wanted to make a pecan pie, but had not found occasion. And while it’s not that it’s the ideal season, since these types of cakes are usually eaten mostly in the United States during fall, pecans being nuts are found all year round, so why not?

pecan_pie-12Also, a couple of days ago, (Mar. 25) was the “National Pecan Day”, so the recipe comes as a thumbs-up. Yes, yes, these Americans have days to celebrate everything, but I would never have imagined that they even have a national day for a nut …

pecan_pie-16If you have never tried them I recommend that you do, they are of a subtler flavour than the traditional walnuts, although they seem quite what I love is that they do not leave that itch on the tongue that they leave the nuts sometimes when you eat Too many. So, without any risk you can make a cake with them.

pecan_pie-18A spectacular thing about this cake is the texture of the filling, since it is not cooked at all, rather it remains inside like a fondant that melts in your mouth and looks great!!! So, do not be scared if you think that it has come out raw from the oven, it is so, you can remove it when the dough is golden and will crust over, although the interior is still damp. Then, when it cools, it solidifies a lot.

pecan_pie-32This cake does not have to cover it with dough because it goes all covered with more nuts (never too many) and bathed in delicious salted caramel. So as there are not many possibilities for decoration, I curled a braid and a few leaves, but in the bake, they sank as the mass of the sides grew. What a faiiiil!!!! So much work for nothing, but good for next time I already know and I will try to stick the braid in another way, from the mistakes one learns 🙂

Chocolate Pecan Pie with Salted Caramel

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Serves: 12 - 14
Cooking Time: 30 min. Total: 1h 20 min.


  • 250 g cold butter cut into cubes
  • 500 g flour
  • 1 teaspoon salt
  • 50 g of icing sugar
  • 7 Tbsp cold water
  • 1 egg yolk
  • 300 g of sugar
  • 170g butter (melted)
  • 45g of flour
  • 60 g cocoa powder
  • 1 Tbsp corn syrup
  • 1 tsp vanilla extract
  • 3 eggs
  • 200g chopped toasted pecans
  • 200 g of sugar
  • 90g of salted butter
  • 120ml of cream
  • ½ tsp of salt
  • 300 g pecans



To prepare the crust, mix the butter with the dry ingredients, you can use a kneader or do it with your hands. Add the water and egg yolk and knead until having a homogeneous mass. Make a ball with the dough and refrigerate for at least 1 hour.


Remove the crust from the refrigerator and separate ¼ of the dough to decorate the cake. Stretch the rest with a roller until you have a circle large enough to cover the pan and overlap about 3 cm around the edges. Grease the pan with butter and flour and cover with the dough. Refrigerate the dough in the pan for another 30 minutes.


Preheat the oven to 180ºC. You can start to prepare the filling, for it mix all the ingredients in a mixing bowl until they are well integrated. Toast the chopped walnuts in a frying pan and add them to the dough.


Remove the pie with the cake from the refrigerator and pour the mass of the filling into it. Bake for about 40 minutes or until the dough becomes golden. Remove from the oven, although it seems that the filling is a little raw, the important thing is that the dough of the base is well roasted, the filling will harden when it cools. Cool completely on a rack.


To prepare the salted caramel, put in a saucepan over medium heat the sugar, mixing constantly so that it does not stick. When the sugar has completely dissolved, and has a golden colour, add the butter. Be careful because the caramel will boil heavily when you put in the butter!


Cook for about 2 more minutes until the butter has completely dissolved. Carefully, incorporate the cream, just as before it may boil strong by the temperature change so be careful not to burn. Cook the mixture by mixing constantly for 1 minute more, add the ½ teaspoon salt and remove from the heat leaving it to cool completely.


To mount the cake, distribute the pecan nuts halves in a radial way covering the whole surface of the cake. Pour the salted caramel over the walnuts and this will cause the solidify to be fixed to the cake. Let the cake stand for about 30 minutes so that the caramel solidifies a bit.


you can prepare the caramel several days in advance, in a boat in the refrigerator for up to 3 weeks. You can also prepare the cake batter the day before and store it in the fridge overnight.

NOTE 2: The cake is much tasty light warm, just before serving heat the pie portion 20 seconds in the microwave and you'll see how tasty 😉

Sweet Dreams,

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