Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Caramel Cream Pie 3.1 (179) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 13, 2021 Print Rate It Share Share Tweet Pin Email Servings: 12 A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie. Ingredients All-purpose flour, for surface ½ recipe Pate Brisee for Chocolate-Caramel Cream Pie ½ cup sugar ¼ cup cornstarch ¾ teaspoon salt 2 ½ 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 Easy Caramel Whipped Cream, for topping Caramel Crunch, for garnish Directions On a lightly floured work surface, roll pate brisee 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. Preheat oven to 375 degrees. Line dough with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack. 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. Add sugar mixture and whisk to combine. Whisk yolks in a medium bowl until combined. Pour in 1 cup 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. Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight). Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before serving, sprinkle caramel crunch over top. Rate it Print