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!
Ingredients
Units
Scale
- For the Chocolate Cookie Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Caramel Layer:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt (optional, for salted caramel)
- For the Chocolate Custard:
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 large egg yolks
- 4 oz dark chocolate, chopped
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Caramel sauce and chocolate shavings, for garnish
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