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Chocolate-Caramel Cream Pie

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

  • Servings: 12
Chocolate-Caramel Cream Pie

Source: Martha Stewart Living, June 2008


  • All-purpose flour, for surface
  • Chocolate Pate Sucree
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • Caramel Whipped Cream
  • 1 thick block bittersweet chocolate, room temperature, for garnish


  1. On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.

  2. Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)

  3. Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.

  4. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).

  5. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.

  6. Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.

  7. Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).

  8. Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

Cook's Note

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

Reviews (5)

  • 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.

  • leepers 17 Apr, 2009

    can arrowroot be used in lieu of cornstarch?

  • 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.

  • Cupcake_Lady 24 May, 2008

    I think you could use sifted flour. I have tried it in similar recipes, although not this exact one.

  • evelynloren 24 May, 2008

    what can i use if i dont get cornstarch?

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