Chocolate Caramel Pie: AKA The Best Pie You’ll Ever Eat

Chocolate caramel pie is always the first pie gone at Thanksgiving! A homemade graham cracker crust is topped with a layer of caramel, then another layer of fluffy, decadent chocolate mousse.

chocolate caramel pie recipe

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?
Bam. Chocolate Caramel Pie for the win.
This pie starts off with a homemade graham cracker crust topped with gooey caramel, then a layer of fluffy, decadent chocolate marshmallow mousse and shaved chocolate curls to top it off. It is pure pie heaven! You need this recipe in your life. It is amazing!
To make graham cracker crumbs, I put them in a plastic bag and crush them with my rolling pin. Easy as can be! If you have a food processor, that’s an even easier way to make graham cracker crumbs. Throw them in and pulse until the crumbs are evenly crumbled.
making a graham cracker crust
Make sure you press your crust firmly so it really stays together.
graham cracker crust
Oh, baby. Look at that caramel!
The easiest way to make pretty curls? Use a vegetable peeler along the edges of a chocolate bar that’s ever-so-slightly warm. Works like a charm!


how to make chocolate curls

I’m telling you, this is the best pie you will ever eat.

Just look at it!

chocolate caramel marshmallow pie
5 from 1 vote
Chocolate Caramel Pie

A graham cracker crust is topped with smooth, decadent caramel and a fluffy chocolate marshmallow mousse.

  • 10 graham cracker rectangles
  • 6 tablespoons butter melted
  • 7 oz. caramel candies unwrapped
  • 1/4 cup evaporated milk
Chocolate Marshmallow Mousse:
  • 3 tablespoons butter
  • 1/2 cup milk
  • 20 large marshmallows
  • 1 cup semisweet chocolate chips no substitutes
  • 1 teaspoon vanilla
  • 1 8 oz. container whipped topping thawed
  1. For the crust: Crush 10 graham cracker rectangles into crumbs. Add melted butter and stir until evenly coated. Press firmly into pie plate.
  2. For the caramel: Melt caramels and evaporated milk over medium heat, stirring constantly until smooth. Cool 10 minutes. Pour into pie crust. Refrigerate.
  3. 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 4 hours or overnight.

If you like this recipe, you can Pin this image to save it for later:

chocolate caramel pie with marshmallow mousse


  1. I’ve been wanting to make this pie for a long time now. Finally, I decided to give it a try yesterday. However, my did not turned out as beautiful as yours. The caramel sauce I made became so thick and it hardened after transferring it to the pie crust. So, I would I appreciate if you can tell me how you make your caramel stay liquid after cooling down???

    • Is it possible that you measured the caramel or evaporated milk incorrectly or cooked the mixture too long? Those would be my guesses. The caramel is definitely not supposed to get hard!

  2. 5 stars
    Making this for our family Christmas get together today! It’s really a LOT easier than what I had anticipated!
    I know it’s gonna be a hit!


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