Chocolate Bar Pie With Caramel Whipped Cream

Photography, © Foodivine studio

  • Prep time 30 minutes
  • Total time 5 hours
  • Portion size 12 servings

Ingredients

Graham Cracker Crust:
Chocolate Bar Filling:
Caramel Whipped Cream:

Method

Graham Cracker Crust

Preheat oven to 325°F. In bowl, combine graham cracker crumbs and butter until moist. Press evenly into bottom and up sides
of 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown, 12 to 15 minutes. Transfer pan to wire rack; let cool completely.

Chocolate Bar Filling

Place a few pieces of chocolate bars in small bowl; set aside. In metal bowl set over saucepan of hot (but not boiling) water, melt marshmallows with remaining chocolate bar pieces and 1/3 cup of the cream until smooth. Refrigerate until cool, about 10 minutes.

In bowl, using electric mixer on medium-high speed, whip remaining cream until stiff peaks form. Using spatula, stir cooled chocolate mixture until loosened. Gently fold in whipped cream. Spread over cooled crust. Smooth top, cover with plastic wrap and refrigerate until filling is set, about 4 hours. (Make-ahead: Can be refrigerated overnight.)

Caramel Whipped Cream

In bowl, using electric mixer on medium-high speed, whip cream with caramel spread until stiff peaks form. Using pastry bag or spoon, dollop over pie. Decorate with reserved pieces of chocolate bars just before serving; sprinkle with pecans. Drizzle with additional caramel spread, if desired.

Nutritional facts PER EACH OF 12 SERVINGS

  • Calories 350
  • Total fat 24 g
  • Saturated fat 14 g
  • Cholesterol 55 mg
  • Sodium 115 mg
  • Total carbohydrate 30 g
  • Fibre 1 g
  • Sugars 22 g
  • Protein 4 g
  • Iron 1.2 mg
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Baking & Desserts

Chocolate Bar Pie With Caramel Whipped Cream

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