Salted Pecan Whiskey Caramel Fudge Pie
This decadent pie is a caramel lovers dream. Sweet and salty pecan whiskey caramel is layered on top of a rich chocolate fudge. This deep dish pie has an extra thick layer of caramel. The caramel is the star in this pie but if you are looking for more fudge, double the fudge recipe and increase the cooking time to 50-60 minutes until set. Then, half the caramel recipe and you have more fudge with a hint of caramel to set it off.
“This decadent pie is a caramel lovers dream.”
Making caramel can be intimidating but investing in a candy thermometer will help tremendously. Then, there is no guess work. If you get it to the right temperatures you don’t have to worry about anything burning or caramel that won’t set. The caramel in this pie is soft enough that a fork can pass right through it but it is set enough that it makes a good slice. I like to keep this pie at room temperature to keep the caramel nice and soft. If you put it in the fridge it gets a little too hard to take your fork through.
This pie is so decedent a small slice is all you need. It’s basically candy in pie form. Drizzle it with more chocolate and top with vanilla ice cream before serving, and to add a special touch, you can top with chocolate curls. To make chocolate curls all you need is a bar of chocolate and a vegetable peeler. For the best curls your chocolate needs to be slightly warm. Most of the time the warmth from your hands is enough. Pull the peeler across the edge of the bar and the chocolate will curl off. The warmer the chocolate the less brittle and tight the curls will be. If you need to you can put the chocolate bar in the microwave for just a few seconds to help it warm up.
Salted Pecan Whiskey Caramel Fudge Pie
Fudge layer
1/2 package (1 circle) pie dough
1 1/2 ounce unsweetened chocolate
4 tablespoons unsalted butter
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoon light corn syrup
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
Salted Pecan Whiskey Caramel layer
1 cup granulated sugar
3 tablespoons water
1/4 cup light corn syrup
1/2 cup heavy cream
1 stick unsalted butter
1 tablespoon whiskey
1/2 cup pecan pieces
*melted chocolate, flaked sea salt and chocolate curls for sprinkling
fudge pie layer:
Add the circle of prepared pie dough to a deep dish pie plate and gently press into the corners of the pan. Flute the edges and dock the bottom of the pie shell with a fork and place in the freezer while you prepare the filling.
Preheat the oven to 350 degrees F. In a medium sauce pan over low heat, melt the chocolate and butter together. In a separate bowl, mix together the sugar, eggs and remaining ingredients. When your chocolate and butter has melted, remove from heat and the mix in the sugar mixture until fully combined.
Pour into the prepared pie shell and bake for 25 minutes until fully set. Remove from oven and let cool.
Place the pie in the fridge and let chill before topping with the caramel layer.
Caramel layer:
Have all ingredients prepared and ready before you start making the caramel.
Add the corn syrup, water, and sugar to a medium sauce pan over medium high heat. Swirl (do not stir) the pan so that all the sugar is dissolved and bring to a boil. If you have sugar crystals on the edges of the pan, top the pan with the lid and let boil covered for 1 minute. The steam will help the sugar dissolve back into the pan. Add a candy thermometer to your pan and boil the sugar until it reaches 320 degrees F and begins to caramelize on the edges.
Once you hit 320 degrees F, remove from the heat and gradually mix in your cubed butter and heavy cream. The mixture will boil violently so be careful not to add too much at one time.
Return the mixture to the heat and continue to boil until it reaches 240 degrees. Remove from the heat as soon as it reaches this point. Off the heat and mix in the pecans and whiskey until full incorporated.
Let the mixture cool slightly for 3-4 minutes, then poor over chilled fudge pie layer. Once the caramel has cooled for about 10 minutes, sprinkle on your flaked sea salt. Then let sit for at least 2 hours, drizzle with melted chocolate, and let completely set before cutting. Serve with a scoop of vanilla ice cream and a sprinkling of chocolate curls and a bit more sea salt.
