Walking Contradiction Alert: Didn’t I just say yesterday that I’m a purist when it comes to Pecan Pie? Ok, forget that. Because today’s pie is in my top 5 favorites of all time. I’m not kidding. It’s a dangerous pie to put anywhere near me, I can’t stop eating it. It comes from Jamie Deen, and we’ve made it a few times already which counts for something, I’m pretty sure. Not only is it a great pie recipe, but the finishing touches of flake salt send it over the top. Salty and sweet, I will forever love this pie. Oh, and please don’t try to substitute table salt for the flakes, you’ll only end up with a salty pie, not a salted pie.
Salted Caramel Pecan Pie
1 cup packed dark brown sugar
1 cup light corn syrup
6 tablespoons unsalted butter, cut into pieces
1 tablespoon flaky sea salt, plus more for garnish
3 large eggs, lightly beaten
2 cups chopped pecansDirections
Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.