My husband comes from a long line of pie purists. Each year, his family enjoys pumpkin, apple, cherry and peach pies with from-scratch crust and filling made from home grown fruit. So when I suggested that I bring my mom's legendary Chocolate Caramel Pie to Thanksgiving a few years back, my husband scoffed.
"My family doesn't eat pies like that," he said.
"It's not really even a pie because there's no fruit," he said.
Guess which pie was gobbled down in mere minutes?
I'm telling you, this is the best pie you will ever eat.
Just look at it!
For the crust: Crush 10 graham cracker rectangles into crumbs. Add melted butter and stir until evenly coated. Press firmly into pie plate.
For the caramel: Melt caramels and evaporated milk over medium heat, stirring constantly until smooth. Cool 10 minutes. Pour into pie crust. Refrigerate.
For the mousse: Melt butter to coat pan. Add milk and marshmallows. Stir until smooth. Remove from heat. Add chocolate chips and vanilla and stir until smooth. Cool to room temperature (1 to 2 hours). Fold in whipped topping. Spoon into pie shell and garnish with chocolate curls. Refrigerate overnight.
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