Chocolate Caramel Crunch Pie

Name: Chocolate Caramel Crunch Pie
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
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

35 MINPrep Time

10 MINCook Time

8Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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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.

Chocolate Caramel Crunch Pie

Servings

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.