Chocolate Caramel Cream Pie Recipes Recipe For Stuffed

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CHOCOLATE-CARAMEL CREAM PIE



Chocolate-Caramel Cream Pie image

A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

All-purpose flour, for surface
1/2 recipe Pate Brisee for Chocolate-Caramel Cream Pie
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
Easy Caramel Whipped Cream, for topping
Caramel Crunch, for garnish

Steps:

  • On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  • Preheat oven to 375 degrees. Line dough with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack.
  • Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts. Add sugar mixture and whisk to combine.
  • Whisk yolks in a medium bowl until combined. Pour in 1 cup milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
  • Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
  • Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before serving, sprinkle caramel crunch over top.

CHOCOLATE-CARAMEL CREAM PIE



Chocolate-Caramel Cream Pie image

Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

All-purpose flour, for surface
Easy Chocolate Pate Sucree
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
Caramel Whipped Cream for Chocolate-Caramel Cream Pie
1 thick block bittersweet chocolate, room temperature, for garnish

Steps:

  • On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
  • Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
  • Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
  • Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
  • Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
  • Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
  • Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

CHOCOLATE CARAMEL CREAM PIE



Chocolate Caramel Cream Pie image

If you don't feel like turning on the oven for an hour or so, try this rich chocolate dessert, capped with fresh whipped cream.

Categories     pie     caramel     no-bake     chocolate     quick & easy     cream pie

Time 1h30m

Yield 12 servings

Number Of Ingredients 13

8 tbsp. unsalted butter
2 c. finely crushed chocolate wafer cookies (about 5 ounces)
2 tbsp. Cognac
5 oz. bittersweet chocolate, finely chopped
4 large egg yolks
2/3 c. plus 2 tablespoons dark brown sugar
1 tbsp. cornstarch
1/8 tsp. salt
2 c. plus 2 tablespoons heavy cream
1 c. plus 2 tablespoons whole milk
1 1/2 tsp. pure vanilla extract
Caramel Sauce
1 tbsp. cocoa powder

Steps:

  • Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
  • Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
  • Finish the pie: Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.

Nutrition Facts : Calories 396 calories

CHOCOLATE CARAMEL CRUNCH PIE



Chocolate Caramel Crunch Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 12

9 whole graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon unsweetened cocoa powder
1/4 teaspoon kosher salt
28 ounces store-bought dulce de leche, preferably Trader Joes
1 1/2 cups chopped toasted walnuts
1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent
1/2 teaspoon grated orange zest
1/2 teaspoon flake salt, such as Maldon
1 cup heavy cream
1 teaspoon pure vanilla extract
Unsweetened chocolate, to grate for garnish

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 SUPREME PIE



Chocolate-Caramel Supreme Pie image

At a church fund-raiser, I purchased a pie-a-month package furnished by a local family. From among all the varieties they made, this one was the best, with its chocolate crust, creamy caramel filling and fluffy topping.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

30 caramels
3 tablespoons butter, melted
2 tablespoons water
1 chocolate crumb crust (9 inches)
1/2 cup chopped pecans, toasted
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
3/4 cup milk chocolate chips
3 tablespoons hot water
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate hearts or curls, optional

Steps:

  • In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until caramels are melted. Spread over crust; sprinkle with pecans. Refrigerate for 1 hour. , In a large bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate., In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly. , Fold in whipped topping. Spread over cream cheese layer. Garnish with chocolate hearts or curls if desired. Chill until serving. Refrigerate leftovers.

Nutrition Facts : Calories 553 calories, Fat 31g fat (17g saturated fat), Cholesterol 30mg cholesterol, Sodium 282mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE CARAMEL PIE (NO BAKE)



Chocolate Caramel Pie (No Bake) image

I first made this when I was 12 for my mother's birthday and has been one of my signature dishes ever since. This recipe is wonderful for special occasions when you really want to wow your audience. It is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). Please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. Plan ahead, it will be worth it!

Provided by invictus

Categories     Dessert

Time 3h30m

Yield 16 serving(s)

Number Of Ingredients 10

6 ounces graham cracker crust
14 ounces sweetened condensed milk
6 tablespoons butter
1/4 cup sugar
1 1/2 cups semi-sweet chocolate chips
2/3 cup heavy cream
3 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
1/3 cup evaporated milk, ice cold (see note bottom of recipe)

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.

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