Not Walnut Pie

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Ingredients

 * 1 1/2 cups sugar $
 * 3/4 cup butter, melted $
 * 1/3 cup all-purpose flour $
 * 1/3 cup 100% cacao unsweetened cocoa
 * 1 tablespoon light corn syrup $
 * 1 teaspoon vanilla extract $
 * 3 large eggs $
 * 1 cup toasted chopped pecans $
 * 1 (9-inch) unbaked deep-dish piecrust shell
 * SALTED CARAMEL TOPPING:
 * 3/4 cup sugar $
 * 1 tablespoon fresh lemon juice $
 * 1/3 cup heavy cream
 * 4 tablespoons butter $
 * 1/4 teaspoon table salt
 * 2 cups toasted pecan halves $


 * 1/2 teaspoon sea salt

Instructions
1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

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