Chocolate Caramel Pie Recipe

Name: Chocolate Caramel Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pecan sandies (crushed); ¼ cup butter (melted); 1 bag caramel; 2 tablespoons margarine or 2 tablespoons butter; 2 tablespoons water; ½ cup pecans (toasted); 2 (3 ounce) packages cream cheese (softened); ⅓ cup powdered sugar; 4 ounces sweet baking chocolate; 3 tablespoons hot water; 1 teaspoon vanilla; 2 cups whipping cream (heavy); 2 tablespoons powdered sugar

Servings: persons

1 ½ cups pecan sandies (crushed)
¼ cup butter (melted)
1 bag caramel
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons water
½ cup pecans (toasted)
2 (3 ounce) packages cream cheese (softened)
⅓ cup powdered sugar
4 ounces sweet baking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping cream (heavy)
2 tablespoons powdered sugar

1
Place crushed Pecan Sandies in a pie pan, add melted butter and shape to the pan to make a crust.
2
Bake 350 degrees for 10 minutes.
3
Heat caramels, margarine and 2 tablespoons water over medium heat.
4
Stirring frequently, until caramels are melted.
5
Pour into crust.
6
Sprinkle with pecans.
7
Refrigerate about 1 hour or until chilled.
8
Beat cream cheese and 1/3 cup powdered sugar until smooth.
9
Spread over caramel layer; refrigerate.
10
Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted.
11
Let cool to room temp.
12
Stir in vanilla.
13
Beat heavy cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff.
14
Reserve 1 1/2 cups.
15
Fold chocolate mixture into remaining whipped cream.
16
Spread over cream cheese mixture.
17
Top with reserved whipped cream.
18
Garnish with chocolate curls if desired.
19
Refrigerate pie at least 1 hour or until firm.
20
Refrigerate any leftover pie.

1676

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups pecan sandies (crushed), ¼ cup butter (melted), 1 bag caramel, 2 tablespoons margarine or 2 tablespoons butter, and more.

Yes, Chocolate Caramel Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Caramel Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions