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Chocolate Chip Caramel Pie
Chocolate Chip Caramel Pie
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Prep Time:
15 minutes
Total Time:
3 hours 30 minutes
Indulge in a decadent twist on classic pecan pie with dark chocolate chips for a luxurious touch. Top with sweetened whipped cream for a truly special treat.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 eggs, beaten
  • 3/4 cup packed brown sugar
  • 3/4 cup light corn syrup
  • 1/3 cup butter, melted
  • 1 cup dark chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 375°F.
  • Gently lay the softened pie crust in a 9-inch pie plate without greasing. Fold and tuck the excess pastry under, aligning it with the plate, and create decorative fluted edges as you like.
  • In a large bowl, whisk together eggs, 3/4 cup brown sugar, corn syrup, melted butter, and 1 teaspoon vanilla until smooth. Spread 3/4 cup of chocolate chips on the bottom of the pie crust, then pour the egg mixture over the chocolate chips.
  • Bake until set, usually 40-45 minutes; if crust is browning too quickly, shield edges with foil. Sprinkle 1/4 cup chips over warm pie. Allow to cool on a rack for 30 minutes, then refrigerate for about 2 hours until chilled.
  • To start, in a cool bowl, whip the cream with an electric mixer until slightly thickened. Add 2 tablespoons of brown sugar and 1/2 teaspoon of vanilla, then continue beating until stiff peaks form. Finally, cut the pie into slices and serve with a generous dollop of whipped cream on top. Store any leftovers in the refrigerator.

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