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–+ servings

Caramel Chocolate Pie

This caramel chocolate pie combines a rich cocoa cookie crust, a thick and chewy caramel filling, and a light, fluffy whipped chocolate ganache topping. Every bite has the perfect balance of deep chocolate flavor, buttery caramel, and contrasting textures. Rich, decadent, and beautifully layered, this chocolate caramel pie is an impressive dessert for Thanksgiving, holidays, or special occasions. It's the perfect choice when you want something a little different from traditional pumpkin or pecan pie. This pie is great pie to prep the day before serving.
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Prep Time 1 minute
Cook Time 10 minutes
Resting time 6 hours
Total Time 6 hours 11 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 9-inch pie pan

Ingredients
 
 

WHIPPED CHOCOLATE GANACHE

  • 100 g semi-sweet dark chocolate 64%
  • 200 g heavy cream heated
  • 300 g heavy cream cold

COCOA COOKIE CRUST

  • 250 g digestive or graham crackers
  • 2 tablespoon dutch process cocoa powder
  • 1,5 tablespoon granulated sugar
  • 90 g butter

SALTED CARAMEL

  • 180 g granulated sugar
  • 70 g glucose syrup or light corn syrup
  • 1 ½ tablespoon water
  • 55 g butter
  • 200 g heavy cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla bean paste

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

WHIPPED CHOCOLATE GANACHE

  • Start by making the chocolate ganache as the cream needs to be fridge cold. Can also be the day before. The pie in general is great to prep the day before.
  • Melt the semi-sweet chocolate in the microwave or over a double boiler. Set it aside.
    100 g semi-sweet dark chocolate 64%
  • Heat up 200 g heavy cream in a small saucepan until it starts to stream. Pour the heavy cream into the melted chocolate in three parts, stirring each part until incorporated.
    200 g heavy cream
  • Then add 300 g of cold heavy cream and stir it together. Add a piece of plastic wrap over the chocolate ganache, so it touches the surface of the ganache, and place it in the refrigerator for 6 hours or overnight.
    300 g heavy cream

COCOA COOKIE CRUST

  • Preheat the oven to 180ºC/ 355ºF conventional oven.
  • In a food processor, add the cookies, granulated sugar and cocoa powder and blend it all together until a fine sand-like texture. Melt the butter and add it to the food processor and blend it all together.
    250 g digestive or graham crackers, 2 tbsp dutch process cocoa powder, 1,5 tbsp granulated sugar, 90 g butter
  • Add the cookie crumbs to the pie pan and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s packed together and flattened out.
  • Bake it for 15 minutes. Then let it cool down so that it’s cool to touch before making the caramel.

CHEWY SALTED CARAMEL

  • In a medium sized saucepan, add the granulated sugar, glucose syrup and water and stir it together so all of the sugar is wet. Flatten it out into an even layer, so it melts evenly. Melt it over medium/high heat until golden brown. Once you can see it starts slightly brown, give the pan a swirl once in a while so it all melts evenly.
    180 g granulated sugar, 70 g glucose syrup , 1 ½ tbsp water
  • Once the caramel is golden brown, take it off the heat and stir in the butter until it has melted into the caramel.
    55 g butter
  • Place it back on medium heat and add the heavy cream, a little at a time, stirring in each addition until incorporated. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.
    200 g heavy cream
  • Let it bubble until it reaches 233-235ºF/112-113ºC.
  • Turn off the heat and add the salt and vanilla bean paste and stir it in.
    ½ tsp salt, 1 tsp vanilla bean paste
  • Pour it into the crust and let it chill in the refrigerator for 5 hours to set or overnight.

ASSEMBLING

  • You can assemble the pie the day before serving or at least 1 hour in advance. Once you've added the whipped chocolate ganache, refrigerate the pie for at least 1 hour to allow the ganache to settle before serving.
  • To assemble the pie, start by whipping the chocolate ganache into stiff peaks, but be carefull not to over whip the cream.
  • Add the whipped ganache on top of the caramel and decorate it with chocolate shavings.

Nutrition

Carbohydrates: 68gProtein: 6gFat: 54gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 139mgSodium: 505mgPotassium: 233mgFiber: 3gSugar: 43gVitamin A: 1745IUVitamin C: 1mgCalcium: 97mgIron: 2mg
Keyword caramel, chocolate ganache, pie, whipped ganache
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