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Chocolate Caramel Pie


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

At a glance

1 pie, 12 servings


Choose your measure:


Caramel Filling

Chocolate Glaze

  • 1 cup chopped bittersweet chocolate
  • 1/2 cup heavy cream
  • 2 tablespoons corn syrup
  • 1/2 cup chopped pecans, toasted


  1. Preheat the oven to 400°F. Lightly grease a 9" pie pan.
  2. To make the crust: In a medium-sized bowl beat the butter until fluffy. Add the salt, vanilla, sugar and cocoa, and blend until smooth.
  3. Add the flour and stir to blend. Finally, add the nuts; the mixture will be dry.
  4. Press the crust into the bottom and up the sides of the pan.
  5. Bake the crust 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.)
  6. Remove the crust from the oven and set it aside to cool.
  7. To make the filling: In a medium-sized saucepan set over low heat (or in the microwave), stir together the caramel, heavy cream and white chocolate until they're melted and smooth.
  8. Pour the filling into the cooled crust, and set it aside to firm while making the glaze.
  9. To make the glaze: Melt the chocolate with the cream and corn syrup over low heat (or in a microwave), stirring until smooth.
  10. Drizzle the glaze over the filling, and sprinkle with the toasted pecans.
  11. 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.
  12. Store, covered, in the fridge for up to a week. Freeze for up to 3 months.