1 cup sugar
3/4 cup water
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
Pastry for single-crust pie (9 inches)
1/2 cup each chopped pecans, milk chocolate chips & semisweet chocolate chips
1/4 cup semisweet chocolate chips
1 tablespoon milk
In a small heavy saucepan over medium heat, bring the sugar, water, corn syrup and salt to a boil. Cook, stirring occasionally, until mixture turns an amber color, about 15 minutes. Remove from the heat; slowly stir in cream (mixture will appear lumpy). Cook and stir over low heat until mixture is completely smooth, about 5 minutes. Remove from the heat; cool for 30 minutes.
Meanwhile, press pastry onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with removable bottom; trim edges. Prick the bottom with a fork. Bake at 350 degrees for 20 minutes or until golden brown.
Sprinkle pecans and chocolate chips into crust. Whisk eggs, one at a time, into warm caramel mixture. pour over chocolate and pecans.
Bake at 350 degrees for 30-35 minutes or until top is bubbly and crust is golden brown. Cool completely on a wire rack.
In a microwave, melt chocolate chips with milk; stir until smooth. Cut a small hole in the corner of a plastic bag. Fill with chocolate mixture; pipe a web over tart. Store in the refrigerator.
This recipe and above photo come from the Taste of Home Halloween Party Favorites magazine displayed until November 17, 2008.