Decadent Caramel Pie with Chocolate Marshmallow Mousse
Hi friends! I’ve got something fun for you today… a virtual pie bake off contest courtesy of Wayfair. Basically, a bunch of bloggers are submitting their best pie recipes and droolworthy pie photos and the pie with the most social engagement is deemed winner. So I brought out the big guns today. Read on for the most delicious pie recipe in the history of ever.
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!
Make sure you press your crust firmly so it really stays together.
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!
I’m telling you, this is the best pie you will ever eat.
Just look at it!
Chocolate Caramel Pie
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
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.
If you like this recipe, you can Pin this image to save it for later:
* I was compensated by Wayfair for writing this post. The pie nirvana you will experience upon tasting this pie? That’s all me.