Caramel Chocolate Pecan Pie
CRUST AND GANACHE
1 pie crust (flaky pie crust recipe), unbaked
3/4 cup heavy cream
2 tablespoons light corn syrup
6 ounces semisweet chocolate, chopped
1 1/2 cups pecans, toasted and divided
FOR THE CARAMEL PASTRY CREAM
1/2 Cup SUGAR
1/4 Cup hot water
2 1/2 cups milk
1/2 cup light brown sugar, packed
1/4 cup cornstarch
3 egg yolks
1/2 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon rum
FOR THE WHIPPED TOPPING
2 cups heavy cream
2 tablespoons powdered sugar
Preheat oven to 375 degrees.
Prepare pie dough and roll accordingly to directions and blind bake for about 15 minutes. Cool to room temperature about 10 minutes.
Combing 3/4 cup cream and syrup in a small saucepan and bring to a boil. Pour over chocolate in a small bowl, let stand 5 minutes; whisk until smooth. Transfer ganache into cooled pie shell, top with 1 cup pecans; press into ganache. Meanwhile, prepare caramel pastry cream.
Boil sugar and water in a saucepan over medium heat for the caramel, swirling occasionally until the color of iced tea about 15 minutes.
Meanwhile, whisk milk, brown sugar and cornstarch together in a saucepan over medium heat until blended. Whisk in egg yolks and salt. Do not let milk mixutre boil. When the caramel is done, slowly (while whisking constantly) pour the milk mixture into the caramel. It will sputter; continue whisking until milk mixture and caramel are combined and begin to thicken into a custard. Cook custard over medium heat, whisking often, until thick. Boil 1 minutes to eliminate the starchy taste of the cornstarch and to thicken further.
Off Heat, stir in butter and rum until butter is melted. Cool to room temperature about 10 minutes, stirring occasionally, then spread onto ganache layer of pie. Cover with plastic, pressing it onto the surface to prevent a skin from forming. Chill at least 4 hours to set pastry cream.
Whip 1 1/2 cups cream with powdered sugar in a bowl with hand mixer on high speed until fluffy, Just before serving top pie with whipped cream spreading it to the edges.
Drizzle with caramel and chocolate syrups if you want and garnish with remaining npecans after slicing.