SALTED CARAMEL PECAN PIE
Pecan Pie ▢ 2 cups pecans ▢ 3 eggs ▢ 1 cup dark karo syrup ▢ 1 teaspoon vanilla ▢ ⅓ cup sugar ▢ ¼ cup melted butter ▢ 2 teaspoon cornstarch Salted Caramel ▢ 1 cup sugar ▢ ¼ cup water ▢ 4 tablespoon butter ▢ ½ cup cream ▢ 1 teaspoon vanilla ▢ ½ tablespoon sea salt
For the Salted Caramel In a heavy bottom pan, on medium heat, add sugar and water. Stir- do not remove utensil- until the sugar dissolves and it starts to boil. Remove your utensil. Let the sugar caramelize by boiling until it becomes a golden color. Keep the sugar syrup moving by gently shaking and swirling the pan. DO NOT let it splash on the sides.
Once a gold color remove from heat. Stir in cream and butter. It will generously bubble up. Then add vanilla and salt. Set aside.
For the Pecan Pie Prepare your 9 inch (or 8 would be ok too) pie by making pie crust or buying a pre made crust. (make sure it is thawed if from frozen section.)
In a separate bowl lightly beat eggs, and add dark karo syrup, vanilla, sugar, cornstarch and slowly add butter.
Spread 1 cup salted caramel around on bottom of the pie crust. Add pecans to the caramel then pour liquid over.
Bake at 425 for 10 minutes. Then Turn oven to 350 for another 30 minutes. Internal temp will be at 200 degree F.
Let cool and serve with whipped cream.