Chocolate caramel cream pie is a rich and indulgent dessert that brings together the perfect blend of silky chocolate, smooth caramel, and a buttery crust. This no-bake pie is an easy yet impressive treat for any occasion.

Why You’ll Love This Recipe

Decadent layers of chocolate and caramel
Smooth, creamy texture with a crunchy crust
No baking required for a hassle-free dessert
Perfect for special occasions or everyday indulgence
Easily customizable with different toppings and flavors

Chocolate Caramel Cream Pie 10 Chocolate caramel cream pie is a rich and indulgent dessert that brings together the perfect blend of silky chocolate, smooth caramel, and a buttery crust. This no-bake pie is an easy yet impressive treat for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

Chocolate cookie crumbs
Unsalted butter, melted
Sugar (optional, for added sweetness)

For the Caramel Layer:

Soft caramel candies or caramel sauce
Heavy cream
Sea salt (optional, for a salted caramel twist)

For the Chocolate Filling:

Semi-sweet chocolate, chopped
Heavy cream
Granulated sugar
Egg yolks
Cornstarch
Whole milk
Vanilla extract
Butter

For the Whipped Topping:

Heavy whipping cream
Powdered sugar
Cocoa powder (optional, for dusting)
Chocolate shavings or caramel drizzle (optional, for garnish)

Directions

Prepare the crust: Mix chocolate cookie crumbs with melted butter until combined. Press the mixture into a pie dish and refrigerate while preparing the filling.
Make the caramel layer: Heat soft caramels with heavy cream over low heat, stirring until smooth. Pour over the crust and refrigerate for 15 minutes.
Prepare the chocolate filling: In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually add milk and heat over medium until thickened.
Melt the chocolate: Remove from heat and stir in chopped chocolate, butter, and vanilla extract. Mix until smooth.
Chill the filling: Pour the chocolate mixture over the caramel layer and refrigerate for at least 4 hours, or until set.
Prepare the whipped topping: Whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the chilled pie.
Garnish and serve: Dust with cocoa powder, drizzle caramel on top, or add chocolate shavings for an extra indulgent touch.

Servings and Timing

Servings: 8 slices
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 30 minutes

Variations

Oreo crust: Use crushed Oreos instead of chocolate cookie crumbs for extra richness.
Salted caramel twist: Sprinkle sea salt over the caramel layer for a sweet-salty balance.
Nutty addition: Add chopped toasted pecans or hazelnuts for extra crunch.
Espresso kick: Stir in a teaspoon of instant espresso powder into the chocolate filling for a mocha twist.

Storage/Reheating

Refrigerator: Store covered in the fridge for up to 3 days.
Freezer: Freeze for up to 1 month; thaw in the fridge before serving.
Serving tip: Let sit at room temperature for 10 minutes before slicing for the best texture.

FAQs

Can I use store-bought caramel sauce?

Yes! High-quality store-bought caramel sauce works well for convenience.

What’s the best chocolate to use?

Semi-sweet or dark chocolate gives the best balance of richness and sweetness.

Can I make this pie ahead of time?

Yes! It’s best made a day in advance for the flavors to meld.

How do I prevent the caramel from hardening too much?

Mix in a little extra heavy cream to keep the caramel soft and smooth.

Can I use a pre-made pie crust?

Absolutely! A store-bought crust saves time and works well in this recipe.

How do I get clean slices when serving?

Use a sharp knife and wipe it clean between cuts for neat slices.

Can I add a layer of peanut butter?

Yes! A thin layer of peanut butter between the caramel and chocolate adds a delicious twist.

What can I serve with this pie?

It pairs wonderfully with vanilla ice cream or a cup of coffee.

How can I make this pie less sweet?

Use dark chocolate and reduce the sugar slightly for a more balanced flavor.

Can I make this dairy-free?

Yes! Use dairy-free chocolate, coconut milk, and plant-based butter alternatives.

Conclusion

Chocolate caramel cream pie is an irresistibly rich and satisfying dessert that’s sure to impress. Whether you’re making it for a special occasion or just treating yourself, this creamy, chocolatey, and caramel-filled delight is a must-try!

Chocolate Caramel Cream Pie

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Author: Maria B. Evans
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake / Chilled
Cuisine: American
Diet: Vegetarian

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Description

This chocolate caramel cream pie is a luscious, layered dessert with a crunchy chocolate crust, gooey caramel filling, and velvety chocolate custard. It’s finished with fluffy whipped cream and an extra drizzle of caramel for the ultimate indulgence!

Instructions

1. Make the Chocolate Cookie Crust:
Preheat oven to 350°F (175°C).
Mix chocolate cookie crumbs, melted butter, and sugar in a bowl until combined.
Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly.
Bake for 8-10 minutes, then let cool completely.
2. Prepare the Caramel Layer:
In a saucepan over medium heat, combine sugar and water, swirling (not stirring) until it turns a deep amber color (5-7 minutes).
Remove from heat and carefully whisk in heavy cream (it will bubble).
Stir in butter and salt, then let cool slightly before pouring over the cooled crust.
Chill in the fridge while preparing the chocolate custard.
3. Make the Chocolate Custard:
In a saucepan over medium heat, whisk together milk, sugar, cocoa powder, cornstarch, and salt.
In a small bowl, whisk the egg yolks. Slowly pour ½ cup of the warm milk mixture into the yolks, whisking constantly (to prevent scrambling).
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until thickened (about 5 minutes).
Remove from heat and stir in chopped chocolate, vanilla extract, and butter until smooth.
Pour the chocolate custard over the chilled caramel layer.
Cover with plastic wrap (pressing it directly onto the filling to prevent a skin from forming) and chill for at least 4 hours, or until fully set.
4. Make the Whipped Cream Topping:
In a bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
5. Assemble & Serve:
Spread or pipe the whipped cream over the pie.
Drizzle with extra caramel sauce and sprinkle with chocolate shavings for garnish.
Slice and enjoy your Chocolate Caramel Cream Pie!

Notes

No-bake option: Skip baking the crust and chill for 30 minutes instead.
Make it extra indulgent: Add toasted pecans or hazelnuts to the caramel layer.
Storage: Store covered in the fridge for up to 3 days.
Recipe Details

Nutrition

Calories: ~400
Sugar: ~30g
Sodium: ~180mg
Fat: ~25g
Saturated Fat: ~15g
Unsaturated Fat: ~8g
Trans Fat: ~0g
Carbohydrates: ~45g
Fiber: ~3g
Protein: ~5g
Cholesterol: ~90mg