Ingredients
Scale
- 1 unbaked pie crust (store-bought or homemade)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup caramel sauce
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Feel free to substitute the semi-sweet chocolate chips with dark chocolate if you prefer a richer taste, or use walnuts instead of pecans if that’s what you have on hand. The beauty of home cooking is its flexibility to adapt and embrace what’s available.
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie plate, crimping the edges as desired.
- In a medium bowl, whisk together the eggs, sugar, melted butter, vanilla extract, and salt until well combined.
- Sprinkle the chocolate chips and chopped pecans evenly over the bottom of the pie crust.
- Pour the caramel sauce over the chocolate chips and pecans, spreading it gently with a spatula.
- Pour the egg mixture over the caramel layer, allowing it to seep into the chocolate and nuts.
- Bake the pie for 45-50 minutes, or until the filling is set and the top is golden brown. If the crust begins to brown too quickly, cover the edges with foil.
- Let the pie cool on a wire rack for at least 1 hour before slicing. This allows the flavors to meld beautifully, just as my mum’s crumbles did back in Devon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
