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Chocolate Caramel Crunch Pie

If you're looking for an incredibly easy, decadent Thanksgiving pie, look no further! This is my spin on a pecan pie, with a no-bake filling of dulce de leche, walnuts, dark chocolate, and some orange zest for balance.
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Chocolate Caramel Crunch Pie

Servings

8

Prep Time

35 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chocolate Caramel Crunch Pie

Ingredients

  • 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

Instructions

  1. As seen on: Giada's Holiday Handbook, Season 2, Episode 3. Thanksgiving Feast.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.
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1 comment

  • Author's avatar image
    Mary Elizabeth Guyton

    Can’t wait to make for my family Thank you üíú

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