Chocolate Caramel Pie

Today, the day before Thanksgiving, is officially pie making day! So of course I have to share my very most favorite pie recipe. This is the pie that is always the first one gone, the one I dream of all year long. It is THE BEST pie. Period!
Imagine a graham cracker crust topped with gooey caramel, then a layer of fluffy, decadent chocolate mousse and shaved chocolate crumbles to top it off. It is pure pie heaven! And today is your lucky day because here’s the recipe and you still have time to make it before the big feast!

Chocolate Caramel Pie
1 prepared graham cracker crust (store-bought or homemade)
7 oz. caramel candies, unwrapped
1/4 cup evaporated milk (I subbed regular milk this time and it still worked)
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
Melt caramels and evaporated milk over medium heat, stirring until smooth. Cool 10 minutes. Pour into pie crust. Refrigerate. Melt butter to coat pan. Add milk and marshmallows. Stir until smooth. Add chocolate chips and stir until smooth. Remove from heat; add vanilla. Cool to room temperature (1 to 2 hours). Fold in whipped topping. Spoon into pie shell and refrigerate overnight. Garnish with chocolate curls. I just grated some chocolate chips using my cheese grater. If you want actual curls, use a vegetable peeler along the edges of a chocolate bar that’s slightly warm. Works like a charm!


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