Best Chocolate Chunk Caramel Pie Recipe 445 Recipes

CHOCOLATE CARAMEL PIE

Steps:

• 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.

CHOCOLATE CHIP CARAMEL PIE

Steps:

• Heat oven to 375°F.
• Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
• Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
• When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.

CHOCOLATE CHUNK CARAMEL PIE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Microwave caramels and half-and-half in medium microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after 1-1/2 min. Stir in nuts; spread onto bottom of crust. Refrigerate 10 min. or until set. Chop 2 oz. chocolate; sprinkle over caramel layer in crust. Microwave remaining chocolate in separate microwaveable bowl 30 sec.; stir until completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm.

ULTIMATE CHOCOLATE CARAMEL PECAN PIE

Steps:

• Heat oven to 350°F.
• Use pulsing action to blend 2 cups nuts in blender until finely ground. Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
• Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust. Chop remaining nuts; sprinkle over caramel layer.
• Cook chocolate, remaining cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted and mixture is well blended, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CHOCOLATE CARAMEL PIE (NO BAKE)

Steps:

• Caramel layer:.
• Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
• Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
• Pour over prepared crust and refrigerate one hour.
• Truffle layer:.
• Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
• Pour over caramel layer and refrigerate one hour.
• Mousse layer:.
• In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
• Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
• Beat ice cold evaporated milk until trails form.
• Beat into chocolate mixture just until blended DO NOT OVERBEAT!
• Spread over truffle layer and refrigerate for one hour.
• NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.

CHOCOLATE CHUNK-CARAMEL PIE

Steps:

• Preheat oven to 350°F Mix cookie crumbs and margarine in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min.; cool.
• Place caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 minute or until caramels are completely melted, stirring after 1-1/2 minute Stir in pecans; spread into crust. Refrigerate 10 minute or until set. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust.
• Melt remaining chocolate square in separate microwaveable bowl. Microwave on HIGH 30 sec.; stir until chocolate is completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm. Store leftover pie in refrigerator.