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Nov 24, 2014 >> It’s Pie Time!


Ready. Set. It’s Pie Time! The founder of the sweet new foodie blog + self-proclaimed pie making machine, Sana Khan visits G&F for our annual Thanksgiving special. Don’t tell mom, but we’re forgoing the turkey this year and heading straight for dessert. And Sana knows a thing or two about good tasting—and good looking!—sweet delights after dinner. Born out of love for baking thanks to her mother and her Indian family heritage, Chai & Pie Co. marries the two treats, bringing family and friends closer together over the shared love of, well, Chai & Pie. The website offers insights into Sana’s foodie travels. And bonus! A full menu of treats are available for order—can you say “Cross dessert off your Holiday wishlist?”

So what’s on tap for turkey day this year? We help Sana bake up a Salted Caramel Chocolate Pecan Pie. We’ll sum it up for you in one word: delicious. Watch the G&F Interview below to see the recipe in action (and learn more about sweet Sana). And to make it even easier this holiday season—we know you’re going to have a lot on your plate!—snag Sana’s recipe below, too!

Salted Caramel-Chocolate Pecan Pie by Sana Khan
Makes 8-10 servings
Time: 1 Hour, 30 Minutes

Chocolate Pecan Filling
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup pecans, chopped
1 (9-inch) unbaked 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
1 1/12 cups pecan halves
1/2 teaspoon sea salt

For the Filling
Preheat oven to 350°. Stir together the first six ingredients in a large bowl.
Add the eggs, stirring until well blended.
Fold in chopped pecans and mix until it’s evenly covered with the chocolate filling.
Pour the mixture into pie shell and place the pie dish on a round baking tray.
Bake the pie at 350° for 35 minutes. (Filling will be loose but will set as it cools.)
Remove the pie from oven to a wire rack to cool.

For the Salted Caramel 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 the mixture but swirl it occasionally.
Let the mixture boil until the sugar begins to change to a golden brown, about 5-7 minutes.
Remove the saucepan from heat; add 1/3 cup heavy cream and 4 Tbsp. butter.
Stir constantly until bubbling stops and the butter is incorporated. Stir in the table salt.
Arrange pecan halves on pie and top the pie with the warm caramel.
Let the caramel cool for about 15 minutes on the pie and then sprinkle thr sea salt on top.

Want more Chai & Pie? Read more about Sana’s foodie thoughts + order her pies at