Chocolate Caramel Cream Pie Recipes

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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 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 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 BANANA ICE CREAM PIE



Chocolate-Caramel Banana Ice Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 13

8 chocolate graham cracker sheets
5 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1 tablespoon pure vanilla extract
For the filling:
4 ounces milk chocolate, chopped
2 14-ounce cartons vanilla ice cream, softened
2 bananas, thinly sliced
3/4 cup dulce de leche or caramel sauce
For the glaze:
2 tablespoons heavy cream
2 ounces milk chocolate, chopped
1 teaspoon light corn syrup

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
  • Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
  • Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
  • Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

CARAMEL-CHOCOLATE PIE SUPREME



Caramel-Chocolate Pie Supreme image

Decadent layers of caramel, cream cheese and fluffy whipped chocolate filling will make this pie an instant hit with the chocolate lovers in your life.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 13

Easy Nut Crust
30 caramels (from 14-oz bag), unwrapped
2 tablespoons butter
2 tablespoons water
1/2 cup chopped pecans, toasted*
2 packages (3 oz each) cream cheese, softened
1/3 cup powdered sugar
1 package (4 oz) sweet baking chocolate, chopped
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons powdered sugar
Chocolate curls, if desired

Steps:

  • Heat oven to 450°F. Make and bake crust as directed. Cool completely on cooling rack.
  • In 2-quart saucepan, heat caramels, butter and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into cooled baked crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled.
  • In small bowl, beat cream cheese and 1/3 cup powdered sugar with spoon until smooth. Spread over caramel layer; refrigerate.
  • Meanwhile, in 1-quart saucepan, heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla.
  • In chilled large bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Reserve 1 1/2 cups.
  • Fold chocolate mixture into remaining whipped cream. Spread over cream cheese layer. Garnish with reserved whipped cream and chocolate curls. Cover; refrigerate at least 1 hour until firm but no longer than 48 hours.

Nutrition Facts : Fat 7 1/2, ServingSize 1 Serving, TransFat 1 g

CHOCOLATE-CARAMEL DREAM PIE



Chocolate-Caramel Dream Pie image

Chocolate, caramel and cream cheese come together to produce a pleasing pie that's packed with lots of rich flavor. Guests will surely save room for dessert!- Anna Robb, Harrison, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups crushed crisp ladyfinger cookies
1/3 cup butter, melted
1/2 cup Nutella
2/3 cup caramel ice cream topping
2 tablespoons plus 2 cups heavy whipping cream, divided
1-1/2 cups slivered almonds
1 package (8 ounces) cream cheese, softened
1/3 cup plus 1 tablespoon confectioners' sugar, divided
1-1/2 cups semisweet chocolate chips, melted
2 teaspoons vanilla extract
Additional heavy whipping cream, whipped
Chocolate stars for garnish if desired, optional

Steps:

  • Combine crushed cookies and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes., Spread Nutella over crust. In a large bowl, combine caramel topping and 2 tablespoons cream; stir in almonds. Spoon over Nutella layer., In a small bowl, beat cream cheese and 1/3 cup confectioners' sugar; stir in melted chocolate and vanilla until smooth. In a large bowl, beat remaining cream until stiff peaks form; fold into cream cheese mixture. Spread over caramel-almond layer., Sprinkle with remaining confectioners' sugar. Garnish with additional whipped cream and chocolate stars if desired. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 901 calories, Fat 67g fat (33g saturated fat), Cholesterol 151mg cholesterol, Sodium 287mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 5g fiber), Protein 12g protein.

CHOCOLATE CREAM PIE II



Chocolate Cream Pie II image

This is an old family recipe my grandmother used to make me when I was a little boy.

Provided by Cecil

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 ½ cups white sugar
3 tablespoons cornstarch
½ cup unsweetened cocoa powder
½ teaspoon salt
3 cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Steps:

  • In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
  • Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g

DARK CHOCOLATE-CARAMEL MACCHIATO PIE



Dark Chocolate-Caramel Macchiato Pie image

One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. -Amy Mills, Sebring, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 undipped biscotti (about 6 ounces)
1/4 cup butter, melted
FILLING AND TOPPING:
1 package (8 ounces) softened cream cheese, divided
4 ounces dark chocolate candy bar, melted
1/4 cup strong brewed coffee, cooled
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 ounces milk chocolate, melted
1/4 cup caramel sundae syrup
Shaved chocolate
Additional caramel syrup, optional

Steps:

  • Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

Nutrition Facts : Calories 413 calories, Fat 27g fat (18g saturated fat), Cholesterol 55mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE CREAM PIE I



Chocolate Cream Pie I image

Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.

Provided by Debbie Cavitt

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

¾ cup white sugar, divided
⅓ cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Steps:

  • Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
  • Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
  • Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
  • Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g

CHOCOLATE CHIP CARAMEL PIE



Chocolate Chip Caramel Pie image

Who doesn't love the caramel-y filling of pecan pie? We've taken that gooey filling and added dark chocolate chips for a dessert that's easy enough for everyday but tastes like a special occasion. Top with brown sugar-sweetened whipped cream, and you have one decadent dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 eggs, beaten
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla
1 cup dark chocolate chips
1 cup heavy whipping cream
2 tablespoons packed brown sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F.
  • Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
  • Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
  • When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 74 g, Cholesterol 130 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 1/2 g

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 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.

EASY SALTED CARAMEL AND CHOCOLATE PIE



Easy Salted Caramel and Chocolate Pie image

If you can unwrap a ready-to-use pie crust and caramels, you've got what it takes to make this Easy Salted Caramel and Chocolate Pie.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 10 servings

Number Of Ingredients 9

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
20 KRAFT Caramels
1-1/2 cups plus 2 Tbsp. half-and-half, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
3 eggs
1 tsp. vanilla
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
1 tsp. sea salt

Steps:

  • Heat oven to 375ºF.
  • Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
  • Microwave caramels and 2 Tbsp. half-and-half in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
  • Pour caramel sauce into food processor container. Add cream cheese; process using pulsing action until blended. Add 1 cup of the remaining half-and-half, flour, eggs and vanilla; pulse until blended. Pour into crust.
  • Bake 45 to 50 min. or until center of filling is almost set.
  • Microwave chocolate and remaining half-and-half in microwaveable bowl 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie. Sprinkle with salt. Cool completely.

Nutrition Facts : Calories 450, Fat 35 g, SaturatedFat 18 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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CHOCOLATE CARAMEL WHIPPED CREAM PIE - MY COUNTRY TABLE
2022-04-30 In a 2-cup measuring cup or bowl, whisk the egg yolks lightly with a fork and set aside. In a small bowl, whisk together the sugar, cornstarch, and salt. Set aside. In a medium saucepan, heat the milk and chocolate over medium heat, stirring occasionally until the chocolate melts.
From mycountrytable.com


CHOCOLATE CARAMEL TURTLE PIE - BUTTER WITH A SIDE OF BREAD
2020-11-10 Melt the 1 cup of chips and 2 T butter in the microwave for about 1 minute. Stir until smooth. Let sit for 15 minutes. Fold about 1/3 of the Cool Whip into the cooled chocolate mixture. Fold in remaining Cool Whip. Spread over caramel layer and chill till set; at least 4 hours, preferably overnight.
From butterwithasideofbread.com


CHOCOLATE CARAMEL PIE – CHUAO CHOCOLATIER
roughly chop chocolate to help it melt evenly and place in medium-sized microwaveable bowl. add 1 cup heavy cream. heat in microwave for 1 minute and 15 seconds. whisk until chocolate has melted and is smooth. spread evenly on caramel layer. let cool for a few minutes then top with coarse sea salt and pretzels.
From chuaochocolatier.com


GIADA'S CHOCOLATE CARAMEL CRUNCH PIE RECIPE - TODAY.COM
2016-11-22 6 tablespoons unsalted butter, melted. 1/4 teaspoon kosher salt. 28 ounces store bought dulce de leche, such as Trader Joes. 1 ½ cups cups toasted walnuts. 1/2 teaspoon orange zest, from half an ...
From today.com


SALTED CARAMEL DARK CHOCOLATE PIE — THE BEST CHOCOLATE PIE EVER!!
2018-09-17 Instructions. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan.
From kevinandamanda.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


CHOCOLATE CREAM PIE - CARNATION MILK
Whisk in remaining ½ cup (125mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. 8 : Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture over chocolate.
From carnationmilk.ca


RECIPES FOR CHOCOLATE CREAM PIE - THERESCIPES.INFO
Easy Chocolate Cream Pie Recipe - Simply Recipes trend www.simplyrecipes.com. For the pie: 1/2 cup sugar 1/3 cup cornstarch 2 tablespoons Dutch-processed cocoa powder 1/8 teaspoon salt 3 cups whole milk 3 large egg yolks 4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate 2 tablespoons unsalted butter 1 teaspoon vanilla extract
From therecipes.info


CHOCOLATE COFFEE CREAM PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


10 BEST CHOCOLATE CREAM PIE MARTHA STEWART RECIPES - YUMMLY
2022-05-12 chocolate, biscuits, milk chocolate, butter, heavy cream, cream and 3 more Chocolate Cream Pie with Fresh Cherries Baking In Pink unsalted butter, vanilla, milk chocolate, chocolates, soft brown sugar and 7 more
From yummly.com


CHOCOLATE CARAMEL CREAM PIE - RANS
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 ...
From rans.ca


SALTED CARAMEL CHOCOLATE PIE RECIPE BY THE DAILY MEAL CONTRIBUTORS
2021-06-03 Step 1: Preheat oven to 375 F. Step 2: In a medium bowl, combine 2 cups crushed chocolate cookies and 3/4 cup melted butter. Mix well. Step 3: Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie or tart pan. Bake for 8 minutes.
From thedailymeal.com


CHOCOLATE CARAMEL PIE — HUNGRY ENOUGH TO EAT SIX
2020-10-28 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.
From hungryenoughtoeatsix.com


EASY CHOCOLATE CARAMEL ICE CREAM PIE RECIPE - AN ITALIAN IN MY …
2021-08-15 Instructions. Mix together cookie crumbs and melted butter, spread and flatten evenly in a 8 inch spring form pie dish. Place in freezer for at least 30 minutes. While crust is in the freezer, make ice cream scoops, place 20-25 scoops on a parchment paper lined cookie sheet and freeze for at least 20 minutes.
From anitalianinmykitchen.com


CHOCOLATE CARAMEL ICE CREAM PIE RECIPE | MYRECIPES
Spoon chocolate ice cream into cookie crust and use a spatula to smooth surface. Drop teaspoonfuls of Nutella (about 1/2 cup) on top of ice cream. Place in freezer for 15 minutes. Spoon caramel ice cream over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2 cup of Nutella over top of caramel ice cream. Top with hazelnuts, if ...
From myrecipes.com


CHOCOLATE-CARAMEL CREAM PIE - PROJECT PASTRY LOVE
Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, without stirring, until mixture is amber (about 325 degrees F).
From projectpastrylove.com


CHOCOLATE CARAMEL PIE - SPICY SOUTHERN KITCHEN
2022-03-24 In a small saucepan, combine the caramels and evaporated milk. Place over medium-low heat and cook and stir until caramels are fully melted. Stir in 1/2 cup of pecans and then pour mixture into the oreo crust. Refrigerate for at least 20 minutes. In a large bowl, beat cream cheese and sour cream until smooth.
From spicysouthernkitchen.com


CHOCOLATE CREAM PIE | KING ARTHUR BAKING
Place the saucepan over medium heat, and gradually whisk in the remaining 1/2 cup (113g) cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. The temperature of the mixture will be around 200°F after 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.
From kingarthurbaking.com


OLD-FASHIONED CARAMEL CREAM PIE RECIPE | MYRECIPES
Advertisement. Step 2. Sprinkle remaining sugar evenly in a 10-inch cast-iron skillet. Cook over medium heat, stirring constantly with a wooden spoon until sugar caramelizes. Remove from heat, and carefully pour into warm cream mixture. Stir until smooth. Step 3. Pour caramel mixture into pastry shell; chill completely.
From myrecipes.com


CHOCOLATE & SALTED CARAMEL PIE RECIPE - SOMETHING SWANKY
In a large skillet over medium-high heat, melt the butter and whisk in the brown sugar. Whisk continually until mixture starts to bubble. Once the mixture is bubbling, set a timer for 1 minute and continue to stir constantly. At the 1 minute timer, add the heavy cream and return to a bubble.
From somethingswanky.com


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