Caramel-Chocolate-Pecan Pie RecipeCuisine at HomeCuisine at HomeCuisine at HomeCuisine at HomeCuisine at Home

Preheat oven to 375°.For the crust, prepare pie dough according to recipe and rolling directions. Prick dough with a fork and chill ⏰ 15 minutes.Line pie crust with foil and fill with dried beans or pie weights. Bake crust 15–20 minutes; remove foil and beans. Bake crust until golden, 15–18 minutes more; cool to room temperature.For the ganache, boil heavy cream and corn syrup in a saucepan; pour over chocolate and let stand ⏰ 5 minutes then whisk until smooth. Transfer ganache to cooled pie crust; press 1 cup pecans into ganache. For the pastry cream, boil granulated sugar and water in a saucepan over medium heat, swirling occasionally, until the caramel is the color of iced tea, about ⏰ 15 minutes.Meanwhile, whisk together milk, brown sugar, and cornstarch in a saucepan over medium heat. Whisk in egg yolks and salt; don’t let milk mixture boil. When caramel is done, slowly pour in milk mixture, continuously whisking — it will splatter. Continue whisking until caramel and milk mixtures combine and begin to thicken. Cook custard over medium heat, whisking often, until thick; boil ⏰ 1 minute more.Off heat, stir in butter and rum until butter is melted; let cool to room temperature, about ⏰ 10 minutes, stirring occasionally, then spread onto ganache layer. Cover pie with plastic wrap, pressing it onto the surface; chill at least 4 hours.For the whipped topping, beat heavy cream and powdered sugar until fluffy. Before serving, top pie with whipped topping. Garnish servings with caramel and chocolate syrups, and remaining 1/2 cup pecans.