Chocolate Caramel Crunch Pie

  • prep time240 min
  • total time 240 min
  • serves 8

A creamy, crunchy end to a delicious meal.

35 Ratings
Directions for: Chocolate Caramel Crunch Pie


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.

See more: Chocolate, Dessert, Holiday/Event, Thanksgiving

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