Photo Credit: Food Network
Chocolate Caramel Crunch Pie
9 whole graham crackers
1 tablespoon unsweetened cocoa powder
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
28 ounces store bought dulce de leche, such as Trader Joes
1 1/2 cups toasted walnuts
1/2 teaspoon orange zest, from half an orange
1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70%
1/2 teaspoon flake salt
1 cup heavy cream
1 teaspoon pure vanilla extract
unsweetened chocolate to grate
As seen on: Giada's Holiday Handbook, Season 2, Episode 3. Thanksgiving Feast.
Preheat the oven to 350 degrees F.
Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the cocoa powder, butter and salt and pulse, in 2 second intervals, until combine and the consistency of wet sand. Press the mixture into and up the sides of a 9 inch pie plate. Bake for 8 minutes or until toasted and fragrant.
Scoop the dolce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, zest and chocolate chunks. Pour into the prepared pie shell and refrigerate for at least 3 hours or until chilled all the way through and set.
Just before serving, whip the heavy cream and vanilla in a medium bowl using a hand mixer until soft peaks form. Sprinkle the flake salt on the caramel pie, top with the whipped cream and grate the unsweetened chocolate over the top.