Description
This Chocolate Caramel Cream Pie is a rich, indulgent dessert with layers of buttery graham cracker crust, smooth caramel, silky chocolate pudding, and fluffy whipped cream. A perfect no-bake treat for caramel and chocolate lovers!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Caramel Layer:
- 1 cup (240ml) caramel sauce (store-bought or homemade)
- 1/2 teaspoon sea salt (optional)
For the Chocolate Filling:
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 4 oz (113g) semisweet chocolate, chopped
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Chocolate shavings
- Caramel drizzle
- Crushed toffee bits
Instructions
Make the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into a 9-inch pie dish, evenly covering the bottom and sides.
- Bake for 8 minutes, then let cool completely.
Add the Caramel Layer:
- Pour caramel sauce over the cooled crust and sprinkle with sea salt if desired.
- Place in the refrigerator while preparing the chocolate filling.
Make the Chocolate Filling:
- In a saucepan over medium heat, whisk together milk, heavy cream, sugar, cocoa powder, cornstarch, and salt.
- In a separate bowl, whisk egg yolks. Slowly pour some of the hot milk mixture into the yolks, whisking constantly to temper them.
- Pour the yolk mixture back into the saucepan and cook, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in chopped chocolate and vanilla extract until smooth.
- Let cool for 5–10 minutes, then pour over the caramel layer.
- Refrigerate for at least 4 hours (or overnight for best results).
Make the Whipped Cream Topping:
- In a bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
Finish & Serve:
- Garnish with chocolate shavings, caramel drizzle, or crushed toffee bits.
- Slice and enjoy!
Notes
- Use an Oreo crust instead of graham crackers for extra chocolate flavor.
- Store leftovers in the fridge for up to 3 days.
- Add a teaspoon of espresso powder to the chocolate filling for a deeper flavor.