Chocolate Caramel Pie
Indulge in the ultimate dessert decadence with this Chocolate Caramel Pie, a luscious combination of rich caramel, velvety chocolate ganache, and a buttery graham cracker crust. This show-stopping no-fuss pie layers homemade salted caramel with semi-sweet chocolate for a symphony of sweet and salty flavors. Perfectly balanced with a sprinkle of flaky sea salt (optional, but highly recommended), this dessert is ideal for special occasions or when you’re craving a slice of indulgence. With just 30 minutes of prep and no fancy equipment needed, this easy-to-make recipe will quickly become a household favorite for chocolate and caramel lovers alike.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.25 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to create the crust.
Bake the crust for 8-10 minutes, or until slightly golden. Remove from oven and let cool completely.
In a medium saucepan over medium heat, combine 1 cup granulated sugar and 6 tablespoons of butter for the caramel filling. Stir constantly until the sugar dissolves and the mixture turns a light golden amber color, about 5-7 minutes.
Carefully whisk in 0.5 cup of heavy cream (it may bubble vigorously). Continue stirring until smooth, then add 0.25 teaspoon of sea salt. Remove from heat and cool for about 15 minutes.
Pour the cooled caramel into the prepared crust, spreading it evenly. Refrigerate for 30 minutes, or until the caramel is set.
In a heatproof bowl, combine semi-sweet chocolate chips with 0.5 cup of heavy cream to make the ganache topping.
Heat the mixture over a double boiler or microwave in 30-second intervals, stirring until smooth and glossy.
Pour the chocolate ganache over the caramel layer, spreading it gently to cover the surface. Refrigerate for at least 2 hours, or until fully set.
Before serving, garnish the pie with flaky sea salt, if desired. Slice and enjoy this decadent dessert!
Nutrition Facts
Calories |
4448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.5 g | 365% | |
| Saturated Fat | 166.6 g | 833% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 477.9 g | 174% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 359.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 306 mg | 7% | |
*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.
