No Bake Chocolate Caramel Pie

This No Bake Chocolate Caramel Pie is a rich and impressive dessert - and you don't have to turn your oven on at all to make it!

Course Christmas, desserts, Easter, Thanksgiving

Prep Time 20

Chill Time 4 20

Total Time 4 40

Servings servings

Calories 553

Author Lindsay Viker

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!