Chocolate Caramel Pie

• Vegetarian

• Condiments

  • 1/2 cup Gourmet caramel sauce

• Baking & Spices

  • 1/2 cup Confectioners' sugar
  • 1/4 tsp Salt

• Snacks

  • 9 sheets Graham crackers

• Dairy

  • 8 tbsp Butter
  • 2 cups Heavy whipping cream
  • 2 3/4 cups Milk

• Desserts

  • 2 3.9 ounce packages Chocolate pudding, Instant

Found on hungryenoughtoeatsix.com

Description

Directions

• Preheat the oven to 375° F.
• Place the graham cracker crumbs into a medium bowl. Pour in the melted butter. Stir until all the crumbs are moistened. Press the butter-crumb mixture into an even layer over the bottom and up the sides of a 9 pie plate.
• Bake the shell for 15 minutes until it is a deep golden brown. Remove and let cool completely.
• In a large bowl, combine the milk and pudding mixes. Stir for 2 minutes. Pour about half of the pudding into the cooled graham shell. Drizzle the caramel evenly over the pudding layer. Refrigerate for 15 minutes.
• Place the bowl and whisk attachment of a stand mixer into the freezer for 15 minutes. When these are chilled, assemble them on the stand mixer and pour the whipping cream into the bowl. Whisk the cream on high. Slowly add in the confectioners sugar as the mixer is running. Whisk the cream for about 10 minutes until it holds stiff peaks.
• Mix 3/4 cup of the whipped cream into the remaining pudding. Spoon evenly to cover the caramel layer. Refrigerate for 2 hours until set.
• Spread the remaining whipped cream over the top of the chilled, set pie. Slice and serve immediately.