Instructions

1. First, make the caramel sauce. Combine brown sugar, Karo® Light Corn Syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil for 1 minute.
2. Remove from heat; immediately stir in cream, sea salt and vanilla. Mix until completely smooth. Pour 3/4 cup of the caramel sauce into a large mixing bowl and then pour the rest of it into a mason jar for later use!
3.  Preheat the oven to 350°F.
4. In a large bowl, whisk together the caramel, brown sugar, eggs, salt, and vanilla extract. Set aside.
5. Take the pie crust and put it in your pie tin, using your fingers to flute the edges.
6. Pour in 1/2 of the pecans and the chocolate chips into the prepared crust and press into an even layer. Reserve the rest of the pecans to make a design on the top of the pie.
7. Arrange the pecans in a circle around the edge of the pie, then repeat with smaller circles until you get to the middle. Place a few extra chocolate chips on top for good measure 🙂
8. Pour the caramel, egg mixture over the nuts, making sure you cover everything.
9. Bake for 30 minutes, then remove from the oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
10. Remove from the oven and allow to cool for at least 2 hours in the fridge before serving! If desired, drizzle with the remaining salted caramel sauce.