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Chocolate Caramel Crunch Pie

Chocolate Caramel Crunch Pie
Prep Time
4h
Yields
8 servings

A creamy, crunchy end to a delicious meal.

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ingredients

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
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directions

Step 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.

Step 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.

Step 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.

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