Salted Caramel & Chocolate Pecan Pie

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Salted Caramel & Chocolate Pecan Pie Pie Filling 1 3/4 cups coconut sugar 3/4 cup butter, melted 1/3 cup gf all-purpose flour 1/3 cup cocoa powder 1 tablespoon coconut nectar 1 teaspoon vanilla extract 3 eggs 1 cup toasted chopped pecans 2 tablespoons coconut milk 1 unbaked deep-dish piecrust shell Salted Caramel Topping 1 can full fat coconut milk 1/2 cup coconut sugar 2 teaspoons vanilla extract Pinch of sea salt 2 cups toasted pecans (for topping) 1/2 teaspoon coarse sea salt (for topping) Dark Chocolate for drizzling (optional) Bring coconut milk and coconut sugar to a boil in a sauce pan over medium high heat. Reduce to low and allow to boil slowly for 25-30 minutes or till thickened and color darkens. Add vanilla and salt. While caramel is cooking mix all ingredients to the pie filling and pour into a unbaked pie crust. Bake at 350 for 35 minutes. Top pie with toasted pecans. Reserve 1/4 of caramel for serving. Pour the remaining caramel over the pie and sprinkle with coarse sea salt. Drizzle with dark chocolate, if desired. Allow to cool and enjoy! This plate was made by: A Thoughtful Bite Indian River County Ashley Kennedy Posted: 2015-11-26 11:23:39 Make a Plate Inquire About This Plate Name Email Phone Comments