No Bake Chocolate Caramel Pie
We are big fans of no bake desserts around here. It’s so nice to be able to whip up a delicious dessert from scratch without having to turn your oven on at all. This No Bake Chocolate Caramel Pie is such a rich and impressive dessert. Whether you’re making it for a birthday party, holiday dinner, or just because you’re craving something sweet, your friends and family are sure to love this easy dessert.
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Make sure you give yourself plenty of time to let this recipe chill. Like with most no bake desserts, it needs several hours to fully set. Plan for 3-4 hours in the freezer, or 8 hours (up to overnight) in the refrigerator.
No Bake Chocolate Caramel Pie Recipe Tips:
+ If you don’t have a food processor, you can just put your graham crackers in a large Ziploc bag and crush them with a rolling pin.
+ To save some time, you could also use premade whipped cream instead of making it from scratch like we detail in the recipe.
+ Are you a fan of peanut butter? Throw some into your whipped cream mixture to take this recipe to the next level.
No Bake Chocolate Caramel Pie
Ingredients
- 2 cups chocolate graham crackers
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, well softened to room temperature
- 1/2 cup caramel sauce, plus more to top
- chocolate sauce, to top
- pecans, to top
Equipment
Instructions
- Make the graham cracker crumbs by placing the chocolate graham crackers in a food processor. Process until it reaches a fine, crumb-like texture.
- Transfer the crumbs to a medium bowl and pour the melted butter over top. Mix with a fork until crumbly and mostly combined. Press this mixture into the bottom and up the sides of a standard pie pan, using the bottom of a drinking glass to press the bottom of the crust firmly. Transfer to the fridge and chill for 20 minutes.
- Meanwhile, use a stand mixer or electric hand mixer to make the whipped cream by whipping together the heavy cream, powdered sugar, and vanilla. Whip until light, fluffy, and peaks form, about 3-5 minutes.
- Remove 1 ½ cups of the whipped cream mixture and place in a large bowl, reserving the remaining whipped cream for later. To the large bowl, add the softened cream cheese and ½ cup caramel sauce. Fold all ingredients together until well combined and mostly smooth. Some chunks of cream cheese may remain.
- Pour the cream cheese mixture into the chilled pie crust, smoothing the top as needed. Set in the refrigerator for 8 hours, up to overnight, or in the freezer for 3-4 hours.
- Once chilled and firm, dollop the outer edge of the pie with the reserved whipped cream. Top the whipped cream with pecans, then drizzle with caramel sauce and chocolate sauce. Slice and enjoy!
