Chocolate Caramel Satin Pie Recipe

Name: Chocolate Caramel Satin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust (from 15 oz. pkg.); 24 vanilla caramels, unwrapped; ⅓ cup water; ⅔ cup firmly packed brown sugar; ⅔ cup sour cream; 2 eggs, beaten; 1 teaspoon vanilla; ½ cup chopped walnuts; 12 ounce grated sweet baking chocolate, reserving 2 T; 1 cup white vanilla chip; ¼ cup milk; 1 cup whipping cream

Servings: persons

1 refrigerated pie crust (from 15 oz. pkg.)
24 vanilla caramels, unwrapped
⅓ cup water
⅔ cup firmly packed brown sugar
⅔ cup sour cream
2 eggs, beaten
1 teaspoon vanilla
½ cup chopped walnuts
12 ounce grated sweet baking chocolate, reserving 2 T
1 cup white vanilla chip
¼ cup milk
1 cup whipping cream

1
Heat oven to 450.
2
Prepare pie crust according to pkg.
3
directions for one-crust baked shell using 9 inch pie pan.
4
Bake at 450 for 8 to 9 minutes or until light golden brown.
5
Cool slightly.
6
Meanwhile, in heavy saucepan, combine caramels and water.
7
Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
8
Remove from heat.
9
Stir in brown sugar, sour cream, eggs, vanilla and walnuts; blend well.
10
Pour into baked shell.
11
Reduce heat to 350.
12
Immediately return to oven.
13
Bake an additional 30-40 minutes or until edges of filling are set.
14
Cool 15 minutes.
15
Sprinkle chocolate over pie.
16
Refrigerate until firm, about 2 hours.
17
In small heavy saucepan, combine white vanilla chips and milk.
18
Cook over low heat until chips are melted, stirring constantly.
19
Remove from heat; cool.
20
In small bowl, beat whipping cream until stiff peaks form.
21
Fold in melted chip mixture.
22
Spread over cooled filling.
23
Sprinkle with 2 T. resevred chocolate.
24
Refrigerate until serving time.
25
Store in refrigerator.

2967

kcal

Calories

Fat

180

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

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 12 ingredients. The key ingredients include: 1 refrigerated pie crust (from 15 oz. pkg.), 24 vanilla caramels, unwrapped, ⅓ cup water, ⅔ cup firmly packed brown sugar, and more.

Yes, Chocolate Caramel Satin 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 Satin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions