Does it get any better than a silky chocolate pie? Nuh-uh! Make this pie with a graham cracker or all-butter crust, then fill it with chocolate pudding and CARAMEL. Decadent and delicious.
** Note: Recipe updated 11/23/20!**
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A few years back I did an informal poll of family and friends for their favorite types of pie. The winner? A classic apple pie. However, apple only barely nudged out Chocolate Pie as the most popular pie. One of my nephews voted for chocolate pie and the other voted for caramel pie — so they'll both be happy with this one.
At our family holiday gatherings there was always a Chocolate Pie. Not only was it a simple dessert to pull together, it was always the favorite of the kids in the house that didn't care for fruit pies. (which was me!)
This Chocolate Caramel Pie is my take on that family favorite.
Why you'll love this pie
Well, first of all: CHOCOLATE. And second of all? CARAMEL. Yes, a layer of salted caramel runs under the chocolate in this pie. (Woot!)
You'll also love that this is an easy pie to put together. The filling is instant chocolate pudding — plus that swath of salted caramel. Use your favorite brand of caramel sauce here, ideally the expensive stuff that you hide from the kids!
For a delicious twist, try a goat's milk salted caramel sauce, like this one from Fat Toad. (Ad.) The tang of goat's milk works so nicely in this sweet pie.
There are directions below to make a simple graham cracker crust. This is also a great filling to use in my Perfect All-Butter Pie Crust, if you're so inclined. Press the dough into a pan, prebake it, and fill it once it's cool.
Pinched for time? Pick up a store-bought graham cracker crust. This pie will still be delicious, and you will still be the hero: the one who brought the CHOCOLATE PIE.
🔪 How to make this recipe
Step 1: Make the crust.
Crush graham crackers and mix the crumbs with melted butter. Press this mixture over the bottom and sides of a pie pan. Give it a quick bake, then let it cool.
Step 2: Whip the cream
Beat the cold whipping cream in the chilled pan, and add in confectioner's sugar as it whips. Stop the beater once the whipped cream is firm and has peaks.
Step 3: Prepare the filling.
Mix up some of the instant pudding with cold milk. Stir whipped cream into the mixture, then stir in more pudding mix. Stir it until the filling is smooth.
Step 4: Fill the pie shell.
Spoon the chocolate pudding mixture into the shell. Use the back of a spoon to smooth the top. Drizzle the salted caramel evenly over the top of the pudding.
Step 5: Add the whipped cream topping.
Spoon the rest of the whipped cream over the caramel and spread it evenly edge to edge. Top the whipped cream with some grated chocolate. Refrigerate the pie for at least 15 minutes or overnight, before slicing and serving.
Tips:
- If you have never made your own graham cracker shell, you really just should. It's not difficult at all, adds very little time and it tastes out of this world.
- Make sure you buy "instant pudding". It's easy to mix up the "instant" and "cook and serve" varieties! The cook and serve pudding will work of course, but it will add some time to the preparation of this pie.
The recipe is below. ** Note: Recipe updated 11/23/20!**
First, a few other dessert ideas:
💬 Have you tried this Chocolate Caramel Pie? Scroll down to leave a comment and a star rating!
Chocolate Caramel Pie
Ingredients
- 12 sheets (about 6 ½ ounces) graham crackers, finely crushed
- 6 tablespoons butter, melted
- 2 ½ cups heavy whipping cream
- ½ cup confectioner's sugar
- 7.8 ounces (2 packages) instant chocolate pudding
- 1 cups cold milk
- ½ cup salted caramel sauce
- Grated chocolate from a chocolate bar
Instructions
- Place the bowl and whisk attachment of a stand mixer into the freezer to chill.
Make the crust:
- Preheat the oven to 375° F.
- Place the graham cracker crumbs into a medium bowl. Pour in the melted butter. Stir until all the crumbs are moistened. You can also complete this step in a food processor if you'd like.
- Press the butter-crumb mixture into an even layer over the bottom and up the sides of a 9-inch pie plate.
- Bake the shell for 15 minutes until it is a deep golden brown. Remove and let the crust cool completely.
Make the whipped cream:
- Assemble the chilled bowl and whisk on the stand mixer and pour the whipping cream into the bowl. Whisk the cream on high. Slowly add in the confectioner's sugar as the mixer is running. Whisk the cream for about 3-5 minutes until it holds stiff peaks.
Make the filling:
- In a large bowl, combine the milk and ONE of the pudding mixes. Whisk them together.
- Stir in 3 cups of the whipped cream.
- Sprinkle the second box of pudding mix over the mixture and stir it in. Stir until the mixture is smooth - it will be thick.
Fill the pie:
- Spoon the chocolate pudding mixture into the crust. Use the back of a spoon to smooth the top.
- Drizzle the salted caramel evenly over the top of the chocolate filling.
- Spread the rest of the whipped cream over the caramel, smoothing it edge to edge. Sprinkle the grated chocolate over the top.
- Cover and refrigerate the pie for at least 15 minutes, or even for a few hours to overnight.
- Slice and serve the pie immediately.
Notes
- If you have never made your own graham cracker shell, you really just should. It's not difficult at all, adds very little time and it tastes out of this world.
- Make sure you buy "instant pudding". It's easy to mix up the "instant" and "cook and serve" varieties! The cook and serve pudding will work of course, but it will add some time to the preparation of this pie.
Nutrition
This recipe and post were updated 11/23/2020.
Nancy, this pie looks absolutely delicious. I love chocolate pie and the caramel is the key . I will make . Your recipes are the best.
Donna, I hope you get to make this one, I love chocolate pies too! I’m so happy you left this comment for me, thank you! ❤️
YUM!!!
My twist on Gram's classic ❤️
Oh man! That sounds so good! I have to try it. I haven't had much luck with cream pies. I'm obviously doing something wrong. They come out a bit too...well, they lack form. I've gotta figure out what I'm doing wrong and fix that.
http://www.frankiesbookshelf.com/
They do seem to be finicky. I remember at my grandmothers the chocolate pies would sometimes be perfect, sometimes runny. Fingers crossed this one works more often than not 🙂 Thank you!
Oh my gosh, this looks delicious! I wish I could have a slice right now! I'm saving the recipe. 🙂 Thanks for sharing, Nancy!
Thank YOU! 🙂
The carmel and chocolate combo is a charming idea. Breaks up the chocolate - yummy
I did not mind making this already sweet pie even sweeter. Thanks!
Looks delicious so long as you make it and only give me a small piece. Good idea to put a layer of caramel. I think I gained weight just reading about it.
I'd be happy to 😉 Thanks Jo
I hadn't thought of putting caramel syrup in it before. Definitely have to give that a try!
I'll be making this one a lot, I think 🙂
This looks Del-i-cious! I'm pinning for later.
Kris
Thank you so much Kris!
Looks yummy. Anything with chocolate pudding sounds good to me!
~Visiting from A to Z
http://jollettetc.blogspot.com/
Thank you Wendy! The caramel helps a lot too 😉