Directions

1. Salted Caramel Sauce
2. Combine brown sugar, Karo^® Light Corn Syrup and butter in a 1-quart saucepan. Place over medium heat and bring to a rolling boil while stirring frequently. Boil for 1 minute.
3. Remove from the heat; immediately stir in cream, sea salt and vanilla. Stir until completely smooth. Pour ¾ cup of the caramel sauce into a large mixing bowl and pour the remaining sauce in a glass jar for later use. Keep extra caramel sauce in the refrigerator for up to 1 week (it can be used as a garnish and also makes a great ice cream topping!).
   
   
4. Assemble the Pie
5. Preheat oven to 350°F.
6. In a large bowl, whisk together the caramel, brown sugar, eggs, salt, and vanilla extract. Set aside.
7. Place the pie crust in a 9-inch pie plate and use your fingers to flute the edges.
8. Pour ½ 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.
9. 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.
10. Pour the caramel and egg mixture evenly over the nuts.
11. 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 on top.
12. Remove from the oven. Cool pie about 2 hours or until it's room temparature and then refrigerate for at least 2 hours before serving for easier slicing. If desired, serve slices with a drizzle of the reserved salted caramel sauce.