Caramel-Chocolate-Pecan Pie


Caramel-Chocolate-Pecan Pie

You can’t go wrong with chocolate, caramel, or pecan pie in any form. For sheer bliss, combine all three in one layered pie. If cream pies are your thing, you’re guaranteed to adore this dessert — it’s piled high with chocolate ganache, caramel pastry cream, and a creamy whipped topping.

This pie is a labor of love. Yes, there are a number of components to prepare, but you can take them on in stages and complete the whole pie before guests come knocking. And as a bonus during this usually hectic season, baking is kept to a minimum — only the crust requires oven time.

Patience is key to the caramel pastry cream layer. Some of the custard may appear to curdle — just continue whisking and any lumps will disappear. Also, pull the pie from the fridge an hour before serving to give the ganache time to soften.


12 servings

Total Time

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Test Kitchen Tips

Chopping chocolate can be a hassle, but rather than using a straight edged chef’s knife or a food processor, use a long serrated knife. The teeth grab the chocolate without scattering it all over the cutting board (or the floor!).

For maximum ganache, pastry cream, and whipped cream topping capacity, make this pie in a 91/2-inch deep-dish pie plate.


Preheat oven to 375°.

For the crust, prepare pie dough according to recipe and rolling directions. Prick dough with a fork and chill 15 minutes.

Line pie crust with foil and fill with dried beans or pie weights. Bake crust 1520 minutes; remove foil and beans. Bake crust until golden, 1518 minutes more; cool to room temperature.

For the ganache, boil heavy cream and corn syrup in a saucepan; pour over chocolate and let stand 5 minutes then whisk until smooth. Transfer ganache to cooled pie crust; press 1 cup pecans into ganache.

For the pastry cream, boil granulated sugar and water in a saucepan over medium heat, swirling occasionally, until the caramel is the color of iced tea, about 15 minutes.

Meanwhile, whisk together milk, brown sugar, and cornstarch in a saucepan over medium heat. Whisk in egg yolks and salt; don’t let milk mixture boil. When caramel is done, slowly pour in milk mixture, continuously whisking — it will splatter. Continue whisking until caramel and milk mixtures combine and begin to thicken. Cook custard over medium heat, whisking often, until thick; boil 1 minute more.

Off heat, stir in butter and rum until butter is melted; let cool to room temperature, about 10 minutes, stirring occasionally, then spread onto ganache layer. Cover pie with plastic wrap, pressing it onto the surface; chill at least 4 hours.

For the whipped topping, beat heavy cream and powdered sugar until fluffy. Before serving, top pie with whipped topping. Garnish servings with caramel and chocolate syrups, and remaining 1/2 cup pecans.


Whisk the chocolate and heavy cream mixture together until smooth — it will thicken as it cools.


To keep splattering to a minimum when adding milk mixture, cook the caramel in a pan with high sides.


Once the pastry cream has cooled to room temperature, pour it over the pecans and ganache.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 628

% Daily Value*

Total Fat 45g 69%

Saturated Fat 21g 105%

Cholesterol 136mg 45%

Sodium 205mg 8%

Carbs 54g 18%

Fiber 2g 8%

Protein 7g

*Percent Daily Values are based on a 2,000 calorie diet.

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