Description
Chocolate Caramel Cream Pie will make your dessert dreams come true with its rich layers of silky chocolate and golden caramel. Creamy and indulgent, this pie delivers pure comfort in each delicious slice that brings smiles to your table.
Ingredients
Scale
Main Ingredients:
- 12 ounces bittersweet chocolate
- 1 ½ cups heavy cream (for chocolate filling)
- ½ cup whole milk
- 3 large egg yolks
- 1 ½ cups chocolate wafer crumbs
Crust Components:
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
Caramel and Topping Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 ½ cups heavy cream (for topping)
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate shavings
- Sea salt flakes
Instructions
- Crush 36 chocolate wafers into fine crumbs, then mix 1 ½ cups crumbs with ¼ cup sugar, a pinch of salt, and 5 tablespoons melted butter until thoroughly combined. Press mixture firmly into a 9-inch pie plate, ensuring an even layer across bottom and sides.
- Create caramel by heating 1 cup granulated sugar in a saucepan over medium heat until it turns golden amber, approximately 8-10 minutes. Remove from heat, carefully add 6 tablespoons butter pieces, stirring until completely melted.
- Slowly pour ½ cup heavy cream into caramel, whisking constantly to prevent splattering. Stir in 1 teaspoon vanilla and ½ teaspoon sea salt. Allow mixture to cool for 5 minutes.
- Pour warm caramel over chilled crust, spreading evenly. Refrigerate for 1 hour until caramel sets firmly.
- Chop 12 ounces bittersweet chocolate into small, uniform pieces. Place in a large heatproof bowl.
- Combine 1 ½ cups heavy cream and ½ cup whole milk in a saucepan. Heat until small bubbles form around edges, reaching 180°F.
- Whisk 3 egg yolks with ¼ cup sugar until pale and slightly thickened. Slowly stream hot cream mixture into egg mixture, whisking continuously to prevent scrambling.
- Return tempered egg mixture to saucepan. Cook over low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 3-4 minutes.
- Pour hot cream mixture over chopped chocolate. Let sit for 2 minutes, then stir until completely smooth. Add 1 teaspoon vanilla and a pinch of salt.
- Pour chocolate cream over caramel layer. Refrigerate for 4-6 hours or overnight until fully set.
- Chill mixing bowl and whisk for 15 minutes before making whipped cream. Beat 1 ½ cups heavy cream with 3 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form.
- Spread whipped cream evenly over chocolate layer. Garnish with chocolate shavings and sea salt flakes if desired.
- Refrigerate pie for 30 minutes before serving to allow topping to set completely.
Notes
- Crust options range from chocolate wafer cookies to graham crackers, so experiment with different bases for varied flavor profiles.
- Caramel requires constant attention during cooking to prevent burning, so watch the pan closely and remove from heat the moment it turns golden amber.
- Tempering egg yolks prevents scrambling and ensures a smooth, silky chocolate cream filling that sets perfectly when chilled.
- Whipped cream stabilizes best when using cold equipment and cream straight from the refrigerator, so chill your bowl and beaters beforehand for maximum volume.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 482 kcal
- Sugar: 45 g
- Sodium: 110 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg