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5 from 4 votes

Chocolate Caramel Pie

A graham cracker crust is topped with smooth, decadent caramel and a fluffy chocolate marshmallow mousse.
Course: Dessert
Servings: 8 slices

Ingredients

Crust:

  • 2 cups graham cracker crumbs, about 14 full crackers
  • 1/2 cup butter, melted
  • 1/3 cup brown sugar
  • pinch salt

Caramel:

  • 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
  • 1 teaspoon vanilla
  • 1 8 oz. container whipped topping, thawed

Instructions

  • For the crust: Crush the graham crackers. Add brown sugar, butter and salt, then stir until evenly moistened. Press into the bottom of a large, deep pie dish.
  • 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 before serving. Store leftovers in the refrigerator.