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Chocolate Caramel Crunch Pie

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  • Level: Easy
  • Total: 4 hr (includes chilling time)
  • Active: 40 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.