Salted Caramel Lagniappe Pecan Pie - by Julie Humphreys

In South Louisiana, lagniappe means "something extra." This decadent pie is extra special with layers of cream cheese, chocolate, and salted caramel topped with classic pecan pie filling. Finished with salted caramel sauce and vanilla bean mascarpone cream, it is the ultimate holiday dessert!

Ingredients

1 unbaked pie shell (recipe follows or use a frozen or refrigerated)
1 cup semi -sweet chocolate chips
1 - 8 oz. pkg. Cream cheese
3/4 c. sugar, divided
2 tsp. vanilla extract, divided
4 eggs, divided
112 tsp. salt, divided
112 c. caramel bits
1 c. corn syrup
1 T. melted butter
1 c. chopped pecans
Caramel sauce (recipe follows) + Kosher salt
Vanilla-Bean Mascarpone Cream (recipe follows)

Method

Sprinkle chocolate chips in bottom of unbaked pie shell. Set aside. Beat cream cheese and 112 cup sugar with electric mixer until smooth. Add 1 egg, 1 teaspoon vanilla extract and 114 teaspoon salt and beat until well blended. Pour mixture over prepared pie shell. Sprinkle with caramel bits. Beat together until well blended 3 eggs, 114 cup sugar, com syrup, melted butter, 114 teaspoon salt until well blended. Stir in chopped pecans and pour over layered pie shell. Bake at 375 for 50-60 minutes, placing pie crust shields over edges after 30 minutes to prevent excessive browning.  Check pie for doneness by inserting a knife in the center. When center is no longer liquid, pie is done. Remove from oven and cool at least 1 hour before serving. To serve, drizzle with caramel sauce and sprinkle a tiny pinch of Kosher salt over it. Add a dollop of Vanilla Bean Mascarpone cream.

Pie Crust:

1 114 cup All Purpose Flour

3/4 tsp. salt

112 cup Crisco shortening

1/4-113 cup ice water

Mix flour and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles peas. Add ice water 1 tablespoon at a time, mixing gently with a fork until it forms a crumbly dough and just hold together when pressed. Roll out on a floured cold surface and place into a 9" pie pan. Trim and flute edges.

Salted Caramel Sauce:

1 cup caramel bits

114 cup heavy cream

pinch of Kosher salt

Place all ingredients in a bowl and microwave 1-2 minutes until melted. Stir until smooth. Drizzle over pie and top with a tiny pinch of Kosher Salt.

Vanilla Bean Mascarpone Cream:

1 cup heavy whipping cream

113 cup powdered sugar

4 oz. softened Mascarpone cream

1 tsp vanilla bean paste or vanilla extract

Beat heavy cream with a wire whip in electric mixer until soft peaks form. Gradually add

powdered sugar and beat until stiff peaks form. Be careful not to over beat or you will get butter!

In another bowl, beat Mascarpone & vanilla bean paste until smooth. Add whipped cream and mix

thoroughly with wire whip.