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