Best 5 Chocolate Caramel Pie No Bake Recipes

CHOCOLATE CARAMEL CHEESECAKE PIE {NO BAKE}

Steps:

• Add 4 tablespoons of the melted Challenge butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add the remaining 2 tablespoons of melted butter and mix again.
• Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
• In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
• In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
• Beat in the Challenge butter, sugar, and vanilla until combined.
• Fold in the melted chocolate chips and whipped topping.
• Pour half the filling on top of the graham cracker crust.
• Top the filling with half the of the marshmallow fluff (I used a piping bag for this), 2 tablespoons of hot fudge topping, and 2 tablespoons of caramel. I made a circular pattern with the toppings. You may need to warm the toppings slightly to get them to pour easily.
• Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.
• Top with the remaining marshmallow fluff, fudge, and caramel.
• Refrigerate for 2-3 hours before serving.
• Serve with whipped topping.

CHOCOLATE CARAMEL PIE WITH OREO CRUST

Steps:

• Spray the inside of a 9" springform pan with cooking spray and set aside.
• Place the chocolate sandwich cookies in a food processor and pulse until they are broken down into coarse crumbs.
• Melt butter in the microwave and pour into the food processor with the Oreo cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.
• Pour the cookie crumb mixture into the springform pan and press gently until the crumbs evenly coat the bottom and approximately 1" up the sides of the pan. Set aside.
• Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds and continuing until completely melted. Stir in salt.
• Pour the melted caramel into the prepared pie crust.
• Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 1 minute, stir and then continue microwaving in 15-second increments, stirring in-between, until completely melted.
• Carefully pour and spread the chocolate layer on top of the caramel layer.
• Immediately sprinkle the top with coarse sea salt and place in the fridge to chill for a minimum of 2 hours.
• Serve chilled. Store in the refrigerator for up to 4 days.

NO-BAKE CHOCOLATE PIE

Steps:

• Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
• Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
• Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

CHOCOLATE CARAMEL PIE (NO BAKE)

Steps:

• Caramel layer:.
• Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
• Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
• Pour over prepared crust and refrigerate one hour.
• Truffle layer:.
• Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
• Pour over caramel layer and refrigerate one hour.
• Mousse layer:.
• In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
• Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
• Beat ice cold evaporated milk until trails form.
• Beat into chocolate mixture just until blended DO NOT OVERBEAT!
• Spread over truffle layer and refrigerate for one hour.
• NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.