Description
This Chocolate Caramel Cream Pie is a decadent, no-bake dessert that layers a buttery graham cracker crust with rich caramel, velvety chocolate cream, and a fluffy whipped topping. Perfect for special occasions or when you want a show-stopping treat!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Caramel Layer:
- 1 cup caramel sauce (store-bought or homemade)
- 1/4 tsp sea salt (optional)
For the Chocolate Cream Layer:
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups heavy whipping cream (divided)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 1 cup whipped cream (store-bought or homemade)
- Chocolate shavings, caramel drizzle, or crushed toffee (optional, for garnish)
Instructions
1. Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes.
2. Add the Caramel Layer:
- Pour the caramel sauce evenly over the chilled crust. Sprinkle with sea salt, if desired. Return to the refrigerator while preparing the chocolate cream.
3. Make the Chocolate Cream:
- In a heatproof bowl, combine the chocolate chips and 1/2 cup of heavy cream. Microwave in 20-second intervals, stirring after each, until smooth and melted. Let cool slightly.
- In a large bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated and smooth.
4. Assemble the Pie:
- Spread the chocolate cream evenly over the caramel layer. Smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or until fully set.
5. Add the Topping and Serve:
- Top the pie with whipped cream, chocolate shavings, caramel drizzle, or crushed toffee as desired.
- Slice and serve chilled.
Notes
- Make Ahead: This pie can be made up to 2 days in advance. Add the toppings just before serving for the best presentation.
- Crust Variations: Use a chocolate cookie crust instead of graham crackers for extra richness.
- Storage: Store in the refrigerator for up to 5 days.