Prep 25 mins
Cook 20 mins
Sink your teeth into this ultra rich creamy caramel dessert.
- 1 unbaked 9-inch pie shell, thawed
- 2 1⁄4 cups sugar
- 3⁄4 cup water
- 1 1⁄2 tablespoons light corn syrup
- 3⁄4 cup heavy cream
- 1 tablespoon heavy cream
- 1 cup pecans, coarsely chopped
- 1⁄2 teaspoon pure vanilla extract
- 1 ounce semisweet chocolate, finely chopped
- 1⁄2 teaspoon vegetable oil
- Fit pie shell dough into 9 inch tart pan with a removable bottom.Preheat oven and bake tart shell according to package directions. Let cool completely.
- Combine sugar, water and corn syrup in a small, heavy saucepan. Bring to a boil over medium heat without stirring. Continue cooking without disturbing until mixture turns golden, reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth.
- Stir in pecans and vanilla extract into caramel mixture and then scrape into prepared tart shell. Chill for at least 30 minutes (or up to 2 days if you want to).
- Place chocolate, remaining 1 tbsp cream and vegetable oil in a small microwavable bowl; cook mixture for 2 minutes at medium power.
- Stir until smooth (if it doesn't melt after 2 minutes microwave and additional 30 second intervals until smooth).
- Place chilled tart to a serving platter. Scrape melted chocolate into a corner of a small, sturdy plastic bag.
- Cut off tip and drizzle chocolate on top of tart. Chill again until ready to serve.
I made this as an experiment for a work potluck. It looked so yummy. And it was yummy. But. When it sat for 1/2 hour at the potluck, the first piece left a space where the rest of the filling just slid into it. I think the filling would do much better as an ice cream topping.