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
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.
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Comments & Reviews
This sounds like my kind of pie!
Thank you for posting this recipe! I saw this when you posted it on Instagram and have been eagerly awaiting it! Can't wait to make it!!!
I’ve been wanting to make this pie for a long time now. Finally, I decided to give it a try yesterday. However, my did not turned out as beautiful as yours. The caramel sauce I made became so thick and it hardened after transferring it to the pie crust. So, I would I appreciate if you can tell me how you make your caramel stay liquid after cooling down???
Is it possible that you measured the caramel or evaporated milk incorrectly or cooked the mixture too long? Those would be my guesses. The caramel is definitely not supposed to get hard!
What size pie or tart pan do you use for this recipe?
I used a standard 9 inch pan.
Can I replace the whipped topping with homemade topping using whipping cream?
Yes you can!
Making this for our family Christmas get together today! It’s really a LOT easier than what I had anticipated!
I know it’s gonna be a hit!
MERRY CHRISTMAS!!!
gt to try this one, looks grear
Thanks for sharing, I was looking for something new to serve
Just plain delicious. I will make this more often because it’s just plain delicious…..I had to say it twice….
Could you change the chocolate chips to butterscotch or peanut butter chips for the mousse part?
Yes!
I may have to add pecans!
How many caramels equals 7 oz ?
My caramel turned hard as well .
The pie was amazing though .
If your caramel was hard, next time add more milk.
I need to try this!!!
How many is 7 oz of caramels??
I can’t wait to make this pie for my Christmas gathering. I already know one pie won’t be enough, so I’m planning on three or four. Have you ever tried the Kraft Caramel bits instead of the wrapped caramels? Thanks again for a such a delicious recipe!
I haven’t tried them, but I think they’d work great!
How long do you refrigerate after pouring the caramel into the pie crust? Just long enough for the mousse to get to room temp?
Can’t wait to try it!
Yeah, that’s a good amount of time. You just don’t want it hot or it will melt the mousse.
Looks delicious. What kind of caramels candy did you use?
I used the Kraft caramel squares.
Looks yummy!!!
Could I use gluten free Oreo type cookies instead of graham crackers? Then I wouldn’t add any sugar,correct? What is the consistency I should strive for after using a food processor to crumble the cookies and adding the butter? Also, as I’ve seen others ask, how many Kraft caramels equal 7 Oz? The smallest bag I could find is 11oz.
Looks soooo delicious, I can’t wait to make it for TDay.
I think you could use cookies instead no problem. As long as the cookie crumbs will stick together when pressed, it should be good. The caramels don’t have to be exact. I always just roughly eye 2/3 of the bag.
Oh my my this pie!!!!
Absolutely amazing as promised. First one gone on thanksgiving and haven’t stopped thinking about it fir Christmas.
Did you use large marshmallows or jumbo? And how do you get your chocolate mousse more dense and rich like you have? Mine came out fluffy and thick after adding the 8oz whipped topping. I haven’t tried it yet, it’s setting in the fridge until this afternoon but I’m excited to try it.
I used the regular size large marshmallows, NOT jumbo. I made the recipe exactly as written and that’s what it turns out like.