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Chocolate-Caramel Cream Pie

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Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.

Source: Martha Stewart Living, June 2008
Servings

Ingredients

Directions

Cook's Notes

The caramel mixture must be very cold before the whipped cream is folded in. Otherwise, the whipped cream will collapse.

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Reviews

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How would you rate this recipe?
62
  • Twocatsandalittleboy
    11 MAY, 2014
    This one of my favorite pies to eat! The filling and caramel shipped cream are easy to make and are very delicious. The pie crust is easy to make too. Rolling it out is another story! It is the most difficult pie dough that I have ever worked with. One of these days I will make it with a cookie crust to save myself the frustration.
    Reply
  • leepers
    17 APR, 2009
    can arrowroot be used in lieu of cornstarch?
    Reply
  • noelleh
    30 MAY, 2008
    Cornstarch provides a smoother pudding whereas flour leaves a less smooth finish. It doesn't matter when making a quick gravy but for a pudding, where the flavor and texture are top-billing, it does, and corn starch is pretty cheap - you can even get a small amount in the bulk area of whole foods.
    Reply
  • Cupcake_Lady
    24 MAY, 2008
    I think you could use sifted flour. I have tried it in similar recipes, although not this exact one.
    Reply
  • evelynloren
    24 MAY, 2008
    what can i use if i dont get cornstarch?
    Reply

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