Mix together the butter, sugar, flour, cocoa powder, corn syrup and vanilla in a large bowl. Add the eggs and mix until it’s well combined.
Stir through the chopped pecans and pour into the prepared pie shell.
Bake for 35-40 minutes. The filling will look quite runny when it comes out of the oven but it’ll thicken and solidify as it cools.
For the caramel, in a small heavy based pan bring the sugar lemon juice and water to the boil. While it’s coming to the boil don’t stir it but give it the odd swirl.
Watch for the sugar to start browning, and let it reach the colour you want, be very careful, it can burn at this point very quickly.
Remove from the heat and stir in the cream and butter. It’ll bubble violently so be careful not to burn yourself. Stir in the salt.
Spread the pecans out over the top of the pie and pour the salted caramel over. Allow to cool for 15-20 minutes.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/pastry/salted-caramel-pecan-pie/