Top off a chocolaty chess pie with a salted caramel-pecan mixture to pay tribute to turtle candies.
It has a two-ingredient, stir-together topping that while effortless, makes it feel a little extra special.
Both will work, but the latter adds a bit more texture.
Credit:Greg DuPree; Food Stylist: Julian Hensarling; Prop Stylist: Missie Neville Crawford
instructions
6Tbsp.jarred salted caramel sauce
4Tbsp.pecan pieces
Directions
Preheat oven to 350F.
Whisk brown sugar into chocolate mixture.
Whisk in eggs, 1 at a time, until fully incorporated.
Stir whipping cream, orange zest, and salt into chocolate mixture.
Let cool completely before slicing, about 1 hour, 30 minutes.
Stir together salted caramel sauce and pecan pieces in a small bowl.
Spoon over pie just before serving.
