Decadent Sea Salt Caramel Chocolate Pie

Hello! Yesterday was national pie day. When I heard this I decided to make a pie. My Man has a sweet tooth, so I decided to make him a treat. I decided to make a chocolate pie, but I wanted to change things up. I experimented with ingredients and came up with this delicous concoction of chocolate pie in a graham cracker crust topped with sea salt caramel, whipped cream and chocolate chips. My Man and The Girl Child loved it!

If you’d like to make one, here’s what you’ll need:

For the crust:

1 package (9 crackers) graham crackers

1/2 cup butter (melted)

1/3 cup sugar

1 tsp cinnamon

1 tsp vanilla

For the pie filling:

1 8oz package cream cheese (softened)

1 5.9 oz package Jell-o chocolate pudding mix

2/3 cup Eagle Brand Milk

1 cup cold milk

1 tsp vanilla

1TBSP butter (melted)

For the topping:

1 10 oz bag Hershey’s sea salt caramel chips

Cool Whip (almost frozen)

Nestle’s milk chocolate morsels

Let’s get started on the crust.

Preheat your oven to 375 °.

The graham crackers need to be finely crushed. I used my food processor, but you can also place the crackers in a large ziplock bag and crush them with a rolling pin (GREAT way to relieve frustration!).

Place the crushed graham crackers in a medium sized bowl. Add in the rest of the ingredients and stir to combine.

Once combined, pour the ingredients into a 9 inch (mine is 9 1/2 inches) pie pan. Using your hands, or the back of a spoon, press the graham cracker mixture evenly into the pie pan.

Place your pie crust in the oven. Let it bake for 7 minutes.

That’s it for the crust! Let’s move on to the filling.

Place the softened cream cheese in a large mixing bowl.

Using an electric mixer, beat the cream cheese and add the Eagle Brand Milk gradually.

Add the cup cold milk, vanilla, butter and Jell-o pudding mix. Whip the mixture until thick.

When the pie filling is combined, spoon it into your graham cracker crust and spread it evenly.

Next we need to make the amazing sea salt caramel topping.

Place 10 ounces of salted caramel chips in a small microwavable bowl. Microwave on high for 1 minute. Remove from microwave and stir. If the chips are melting as you stir, you are done. If not, microwave in increments of 20 seconds until they melt.

Pour the melted sea salt caramel on top of the chocolate filling and spread evenly across the pie. Just like frosting a cake.

The Cool Whip needs to be thick to pipe it. I placed mine in the freezer until it was not quite frozen. You want it thickened up but you don’t want it frozen solid.

Snip the corner off of a plastic bag and insert a piping tip of your choosing. Fill the bag with whipped cream and pipe drops of whipped cream around the edge of the pie. This could also be done with Redi-Whip whipped cream. It comes in a can, so you would not need the plastic bag and piping tip.

Finally, use chocolate chips to decorate the middle of the pie.

Place the pie in the refrigerator until ready to serve. The sea salt caramel will firm up and make a nice shell.

All that’s left to do is enjoy a slice of this delicious pie you just made!

Thanks for stopping by!

Print Recipe

Decadent Sea Salt Caramel Chocolate Pie

Prep Time15 minutes mins

Cook Time7 minutes mins

Total Time22 minutes mins

Course: Dessert

Cuisine: American

Keyword: caramel, chocolate, dessert, graham crackers, pie, sea salt caramel

Servings: 8 Slices

Author: Country Girl

Cost: $8

Ingredients

• For the crust:
• 1 package 9 crackers graham crackers
• 1/2 cup butter melted
• 1/3 cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla
• For the pie filling:
• 1 8 oz package cream cheese softened
• 1 5.9 oz package Jell-o chocolate pudding mix
• 2/3 cup Eagle Brand Milk
• 1 cup cold milk
• 1 tsp vanilla
• 1 TBSP butter melted
• For the topping:
• 1 10 oz bag Hershey’s sea salt caramel chips
• Cool Whip almost frozen
• Nestle’s milk chocolate morsels

Instructions

• Preheat your oven to 375 °.
• The graham crackers need to be finely crushed. I used my food processor, but you can also place the crackers in a large ziplock bag and crush them with a rolling
• Place the crushed graham crackers in a medium sized bowl. Add in the rest of the crust ingredients and stir to combine.
• Once combined, pour the ingredients into a 9 inch (mine is 9 1/2 inches) pie pan. Using your hands, or the back of a spoon, press the graham cracker mixture evenly into the pie pan.
• Place your pie crust in the oven. Let it bake for 7 minutes.
• Place the softened cream cheese in a large mixing bowl.
• Using an electric mixer, beat the cream cheese and add the Eagle Brand Milk gradually.
• Add the cup of cold milk, vanilla, butter and Jell-o pudding mix. Whip the mixture until thick.
• When the pie filling is combined, spoon it into your graham cracker crust and spread it evenly.
• Place 10 ounces of salted caramel chips in a small microwavable bowl. Microwave on high for 1 minute. Remove from microwave and stir. If the chips are melting as you stir, you are done. If not, microwave in increments of 20 seconds until they melt.
• Pour the melted sea salt caramel on top of the chocolate filling and spread evenly across the pie. Just like frosting a cake.
• The Cool Whip needs to be thick to pipe it. I placed mine in the freezer until it was not quite frozen. You want it thickened up but you don’t want it frozen solid.
• Snip the corner off of a plastic bag and insert a piping tip of your choosing. Fill the bag with whipped cream and pipe drops of whipped cream around the edge of the pie. This could also be done with Redi-Whip whipped cream. It comes in a can, so you would not need the plastic bag and piping tip.
• Finally, use chocolate chips to decorate the middle of the pie.
• Place the pie in the refrigerator until ready to serve. The sea salt caramel will firm up and make a nice shell.