Caramel Chocolate Pie
Indulge in the ultimate dessert experience with this decadent Caramel Chocolate Pie, a show-stopping treat that perfectly balances buttery sweetness and rich chocolate indulgence. Featuring a golden graham cracker crust, a luscious homemade caramel layer, and a velvety chocolate ganache topping, this pie is pure bliss in every bite. The caramel, made from scratch, adds a deep, buttery richness, while the silky ganache crowns the pie with a luxurious finish. For an extra touch of sophistication, garnish with a sprinkle of coarse sea salt to elevate its flavors. With just 20 minutes of prep and a stunning presentation, this no-fuss dessert is perfect for holidays, dinner parties, or any time you're craving something extraordinary.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 cup Granulated sugar (for caramel)
- 6 tablespoons Unsalted butter (for caramel)
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 1.5 cups Semisweet chocolate chips
- 0.75 cup Heavy cream (for ganache)
- 0.5 teaspoon Coarse sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and look like wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a cup to help compact it evenly.
Bake the crust for 8-10 minutes until it turns golden brown. Remove from the oven and let it cool completely.
To make the caramel layer, add 1 cup of granulated sugar to a medium saucepan over medium heat. Stir occasionally until the sugar melts and turns a deep amber color.
Carefully add 6 tablespoons of unsalted butter to the melted sugar (it will bubble). Stir until fully combined.
Slowly pour in 1 cup of heavy cream while stirring constantly. Continue stirring until the mixture is smooth and slightly thickened, about 1-2 minutes.
Remove the caramel from the heat and stir in 1/2 teaspoon of salt. Let it cool for a few minutes, then pour it into the prepared crust. Refrigerate for 30 minutes, or until set.
While the caramel sets, make the chocolate ganache. Heat 3/4 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer.
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let it sit for 2 minutes, then stir gently until the mixture is smooth and glossy.
Pour the chocolate ganache evenly over the set caramel layer in the pie. Smooth it out with a spatula or the back of a spoon.
Refrigerate the pie for at least 2 hours, or until the ganache is firm.
When ready to serve, optionally sprinkle coarse sea salt over the top for a beautiful and flavorful garnish. Slice and enjoy!
Nutrition Facts
Calories |
6362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.1 g | 516% | |
| Saturated Fat | 241.7 g | 1208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 668.5 g | 243% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 517.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 517 mg | 40% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
