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Chocolate Caramel Crunch Pie
Servings
8
Prep Time
35 minutes
Cook Time
10 minutes
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
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 79 grams
- Protein
- 13 grams
- Fat
- 46 grams
- Saturated Fat
- 20 grams
- Cholestrol
- 85 milligrams
- Sodium
- 425 milligrams
- Fiber
- 3 grams
- Sugar
- 61 grams
- Trans Fat
- 1 grams
1 comment
Can’t wait to make for my family Thank you üíú