Caramel Chocolate Pecan Pie Albano - Nut - pro I Un-baked 9 inch pie shell 2 cups unbleached, all-purpose flour, King Arthur 1 tsp. salt 3/4 cup plus 2 tbsp. Crisco 5 tbsp. water, ice cold Caramel Sauce: 1 1/2 cups sugar 1/3 cup water 1 1/2 cups heavy cream 1 Tbs Butter 1/2 tsp vanilla Mix the water and the sugar in a heavy medium size sauce pan. Cook over low heat until sugar is dissolved. Increase the heat and boil until the sugar mixture turns brown. Be careful not to stir or Wisk the mixture. Wipe the sides of the sauce pan with a pastry brush dipped in water. Watch the caramel carefully so that it does not burn. Once it reaches your desired color, add the butter and gradually add the heavy cream and vanilla. Stir occasionally until caramel dissolves and the sauce is thick and smooth. Cool and place in the refrigerator. Filling: 1Cup Sugar 1 Cup Dark Karo Syrup 4 Eggs Slightly Beaten 2Tbs. Melted Butter 1 Tsp Vanilla 2 Cups Pecan Halves Mix first 5 ingredients until well combined. Add 1/2 Cup caramel and mix well. Then mix in the pecans. Pour 3/4 Cup caramel and spread evenly around the bottom of the pie shell. Pour in the pecan mixture. Bake at 350 for 45-60 min or until firm in the middle with a little jiggle. Let the pie cool before serving.