Chocolate Caramel Pie (No Bake)
"I first made this when I was 12 for my mother's birthday and has been one of my signature dishes ever since. This recipe is wonderful for special occasions when you really want to wow your audience. It is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). Please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. Plan ahead, it will be worth it!"
photo by Breezytoo
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 6 ounces graham cracker crust
-
caramel layer
- 14 ounces sweetened condensed milk
- 6 tablespoons butter
- 1⁄4 cup sugar
-
truffle layer
- 1 1⁄2 cups semi-sweet chocolate chips
- 2⁄3 cup heavy cream
- 3 tablespoons butter
-
mousse layer
- 1 1⁄2 cups semi-sweet chocolate chips
- 1⁄2 cup heavy cream
- 1⁄3 cup evaporated milk, ice cold (see note bottom of recipe)
directions
-
Caramel layer:
- Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
- Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
- Pour over prepared crust and refrigerate one hour.
-
Truffle layer:
- Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
- Pour over caramel layer and refrigerate one hour.
-
Mousse layer:
- In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
- Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
- Beat ice cold evaporated milk until trails form.
- Beat into chocolate mixture just until blended DO NOT OVERBEAT!
- Spread over truffle layer and refrigerate for one hour.
- NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.
Questions & Replies
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Reviews
-
This was amazing. The first time I made it the caramel came out a little too chewy, but it was so delicious I had to try it again. The truffle layer was too rich for some people, but the chocoholics will love it. A little slice goes a long way. -
YUM! This was good. It is a bit time consuming to make but everyone enjoyed it. I followed the recipe as written other then I used splenda instead of sugar as that is all I buy. Everyone enjoyed it. -
wonderful,well worth the time -
Outstanding! This is worth the extra time to make and is wonderful! The consistency of the caramel layer is just like a soft caramel and the combination with the other layers along with the crunch of the graham crust is just a mouthful of goodness! I followed your directions to a t and wouldn't stray from it as written. It's definitely something worth making for a special occassion or just to treat yourself! Thank you for sharing your recipe!:)
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I have changed my name! Formerly Heidi in Seattle but I moved to the burbs so it doesn't quite fit anymore. Besides the name I have chosen is my handle in many places and holds special meaning to me. Invictus is a peom by William Ernest Henley which I discovered whilst in the darkest depths of despair. To this day it is a source of inspiration for me:
OUT of the night that covers me,
Black as the Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.
In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.
Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.
It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the captain of my soul.
I absolutely love to cook and bake. I am not a chef by any means and don't desire to be one. I simply love to cook for myself, my husband, and my two kids. My spare time is filled with checking out cookbooks from the library, devouring them,planning meals, and of course being in the kitchen!
This site is amazing and I love being able to enter in a few ingredients that I have in my kitchen and come across a wonderful meal for my family. That has saved me a trip to the store more than a few times. The gameroom has introduced me to outstanding recipes that I would not have otherwise tried, and I am happy to say that my family has never eaten better. My tried and true don't make nearly as often of an appearance at my dinner table. We now have so much variety.
I post recipes in spurts as I feel the urge to check out a new cookbook from the library. I go through a book once, tag anything that looks tasty and interesting and then go back through again asking myself "is this a realistic recipe that I would make, that my family may enjoy?" and if it is I post it. These days I am saving my recipes privately until I try them. I only want the really good ones to be stamped with my name. :)
Gone are the days of typing out recipes in Word and saving them to my hard drive, making photocopies, or worse yet handwriting them on various scraps of paper. On occasion I will repost a recipe I found on another site but that won't happen often.
Many of my earlier posted recipes I have not tried but I am making it my mission to change that. I still have a ways to go but I will eventually make each and every last one of them.
Regarding reviews: I won't take it personally if you don't like something I have posted......even if it is a personal favorite. We all have different tastes! Please be honest but respectful with your review. A one or five star review that has no comments or a comment that isn't helpful really doesn't do anyone any good. What worked for you what didn't? How did you manage to fix an issue in the recipe?
Recently I have found that I have tightened up my rating system a bit. 3 stars is a good rating and though I was once reluctant to dish out a 3 star rating for fear of hurting feelings it is becoming more comfortable for me to do so. I won't go back and adjust previous rating but from here on out this is how I rate my recipes:
1 star - Something was fundamentally wrong with the recipe, how it was written, the technique used, ect. The recipe was disastorous in one way or another and was inedible.
2 stars - The recipe itself seemed to be well written or at the least I feel that I understand the intended result. Even so, it isn't anything that my family would ever eat again and chances are we went for takeout instead of enjoying dinner.
3 stars - A good recipe that I may or may not add into my recipe box and I will say why or why not in my review. The recipe wasn't a show stopper by any means but it was an adequate meal that my family ate.
4 stars - A recipe that my entire family enjoyed and one that will be repeated often.
5 stars - A true show stopper that enticed my tastebuds with every bite!
As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. Thank you for posting it so that I may experience something new. In return I do not personally thank individuals who have reviewed my recipes. Afterall cooking is why we are here! So thank you in advance for taking the time to read my page, try one of my recipes, and being kind enough to review.
Other than food I love to read, craft, bargain shop and spend time with my family. Five days a week you will find me doing some form of exercise to try and combat all those years of not moving and spending all my time in the kitchen. I am happy to say that it has paid off and I can finally fit into my jeans again!
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