Chocolate caramel pie is always the first pie gone at Thanksgiving! A homemade graham cracker crust is topped with a layer of caramel, then another layer of fluffy, decadent chocolate mousse.
My husband comes from a long line of pie purists. Each year, his family enjoys pumpkin, apple, cherry and peach pies with from-scratch crust and filling made from home grown fruit. So when I suggested that I bring my mom’s legendary Chocolate Caramel Pie to Thanksgiving a few years back, my husband scoffed.
“My family doesn’t eat pies like that,” he said.
“It’s not really even a pie because there’s no fruit,” he said.
Guess which pie was gobbled down in mere minutes?
Bam. Chocolate Caramel Pie for the win.
This pie starts off with a homemade graham cracker crust topped with gooey caramel, then a layer of fluffy, decadent chocolate marshmallow mousse and shaved chocolate curls to top it off. It is pure pie heaven! You need this recipe in your life. It is amazing!
To make graham cracker crumbs, I put them in a plastic bag and crush them with my rolling pin. Easy as can be! If you have a food processor, that’s an even easier way to make graham cracker crumbs. Throw them in and pulse until the crumbs are evenly crumbled.
Make sure you press your crust firmly so it really stays together.
You can also use a pre-made graham cracker crust, but homemade tastes better. It just does.
Oh, baby. Look at that caramel pour!!
The caramel stays soft and the perfect consistency for eating. Don’t worry… it’s not going to turn into shellac that will break your teeth when you bite it.
The easiest way to make pretty curls? Use a vegetable peeler along the edges of a chocolate bar that’s ever-so-slightly warm. Works like a charm!
I’m telling you, this is the best pie you will ever eat.
Just look at it!
I hope you enjoy this delicious pie. I’ll be thinking of you all on Thanksgiving when I take a bite!
Chocolate Caramel Pie Video
Chocolate Caramel Pie
A graham cracker crust is topped with smooth, decadent caramel and a fluffy chocolate marshmallow mousse. Print Share Rate
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.
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You might also like my raspberry marshmallow cheesecake recipe.