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.
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!
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
- 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
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 4 hours or overnight.
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