Chocolate Caramel Crunch Pie

Total Time:
4 hr
35 min
3 hr 15 min
10 min

8 servings

  • 9 whole graham crackers
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 28 ounces store-bought dulce de leche, preferably Trader Joes
  • 1 1/2 cups chopped toasted walnuts
  • 1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon flake salt, such as Maldon
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • Unsweetened chocolate, to grate for garnish
Watch how to make this recipe.
  • 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 butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.

  • Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.

  • Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond