Easy Chocolate and Caramel Pie

Easy Chocolate & Caramel Pie

Rich chocolate and smooth caramel in a flaky piecrust. Topped with whipped cream and crushed toffee.

Easy Chocolate And Caramel Pie
Yield: 1 (9-inch) pie
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  1. 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
  2. 2 (12-ounce) jars prepared caramel topping
  3. 2 large eggs
  4. 12 ounces bittersweet chocolate, chopped
  5. 1 2⁄3 cups heavy whipping cream, divided
  6. 1⁄2 cup sugar, divided
  7. 1 tablespoon unsalted butter
  8. 1⁄4 cup toffee bits
  1. Preheat oven to 350°.
  2. Line a 9-inch pie plate with piecrust. Fold edges under and crimp, if desired. Set aside.
  3. In a medium bowl, combine caramel topping and eggs, whisking until smooth. Pour into prepared piecrust.
  4. Bake until set (see note), approximately 45 minutes. Remove from oven. Let cool for 20 minutes. Refrigerate uncovered for 1 hour.
  5. Place chocolate in a medium bowl. Set aside.
  6. In a medium saucepan, combine 1⁄3 cup cream, 1⁄4 cup sugar, and butter.
  7. Bring to a boil over medium-high heat. Pour hot cream mixture over chocolate, whisking until smooth. Pour chocolate mixture over caramel layer in piecrust. Refrigerate uncovered for 1 hour.
  8. In a medium bowl, combine remaining 1 1⁄3 cups cream and remaining 1⁄4 cup sugar. Beat at medium-high speed with an electric mixer until medium peaks form.
  9. Top pie with whipped cream; sprinkle with toffee bits. Store, covered, in refrigerator for up to 3 days.
  1. Note: Mixture is set when a small area in the middle of pie jiggles when gently shaken.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. I tried this recipe, liked most of it but there must not be enough whipping cream with the chocolate, it got as hard as it was from the package?????


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