Chocolate Caramel Crunch Pie
- prep time240 min
- total time 240 min
- serves 8
A creamy, crunchy end to a delicious meal.
9 whole graham crackers
6 Tbsp unsalted butter, melted
1 Tbsp unsweetened cocoa powder
¼ tsp kosher salt
28 oz store-bought dulce de leche, preferably Trader Joes
1 ½ cups chopped toasted walnuts
½ cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent
½ tsp grated orange zest
½ tsp flake salt, such as Maldon
1 cup heavy cream
1 tsp pure vanilla extract
Unsweetened chocolate, to grate for garnish
1. Preheat the oven to 350ºF. 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.
2. 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.
3. 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.