Chocolate Caramel Pie

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Chocolate Caramel Pie

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Published prior to 2008

This is the richest, chocolatey-est, caramely-est, nuttiest pie we've ever made!

1/2 cup (1 stick, 4 ounces) soft unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup (1 1/4 ounces) glazing or confectioners' sugar
1/4 cup (3/4 ounce) Double-Dutch Dark Cocoa or dutch-process cocoa
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) chopped pecans, toasted

Caramel Filling
2 cups (12 ounces) caramel
1/2 cup (4 ounces) heavy cream
1 cup (6 ounes) white chocolate

Chocolate Glaze
1 cup (6 ounces) chopped bittersweet chocolate
1/2 cup (4 ounces) heavy cream
2 tablespoons (3/4 ounce) corn syrup
1/2 cup (2 ounces) chopped pecans, toasted

Crust: In a medium-sized bowl beat the butter until fluffy. Add the salt, vanilla, sugar and cocoa, and blend until smooth. Add the flour and stir to blend. Finally, add the nuts; the mixture will be dry.

Lightly grease a 9-inch pie pan. Press the crust into the bottom and up the sides of the pan. Bake it in a preheated 400°F oven for 15 to 18 minutes, until it's set. (The dark color makes it hard to tell, but it's done when you can just begin to smell the chocolate.) Remove the crust from the oven and set it aside to cool.

Filling: In a medium-sized saucepan set over low heat (or in the microwave), stir together the caramel, heavy cream and white chocolate till they're melted and smooth. Pour the filling into the cooled crust, and set it aside to firm while making the glaze.

Glaze: Melt the chocolate with the cream and corn syrup over low heat (or in a microwave), stirring till smooth. Drizzle the glaze over the filling, and sprinkle with the toasted pecans. Refrigerate the pie for 1 hour or more before serving. It's best served chilled but not cold; remove the pie from the refrigerator about 15 to 20 minutes before serving. Yield: 1 pie, about 12 servings.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.


  • star rating 07/05/2013
  • tam250 from KAF Community
  • I followed the recipe to a T. I precut a couple of slices and they ran. I believe I should have added more caramel. I weighed it at 13 oz., which was an ounce over. Any ideas?
    Sounds like you followed the directions and chilled the finished pie for at least an hour to help the center/filling set. With this decadent pie it's hard to wait for the chilling time, but very important to set the filling. Irene@KAF
  • star rating 09/24/2012
  • King Arthur fan from Louisiana
  • This pie was so easy and quick to make. The crust turned out great using regular cocoa. I did not put nuts over the top of the pie, only because I do not like nuts that much. I used semisweet chocolate for the glaze because bittersweet would have been too strong for some of the taste testers in my home! : ) Even better the next day after it sat in the fridge all night. Thanks for this recipe. I'd been hunting for a rich caramel pie and this hit the spot!
  • star rating 11/27/2009
  • Cordia from Buffalo,NY
  • This pie is very rich and decadent, but very good. It wasnt hard to make. I think I overcooked my crust a little b/c it turned out very dry and crumbly once cut. The recipe says when you can smell the chocolate, the crust is done. Unfortunately, I have a cold at the moment, so I didnt smell it at first until it was a little overdone. It still turned out very good. If you have a serious sweet tooth, this is the pie for you.