#sponsored This Creamy, Dreamy and Decadent Frozen Chocolate Caramel Pie is made with Goetze’s Chocolate Caramel Creams and is easily one of my FAVORITE pie recipes! With a cheesecake texture and fudge filling this will definitely be your go-to pie recipe!
For the past 2 years I’ve teamed up with the amazing folks from Goetze’s Candy Company to create some really delicious and creative recipes (if I do say so myself). They’ve been making candy for almost 120 years people – you know they’ve been doing this candy business thing right! It’s made right here in the USA and for those of you that have nut allergies you don’t have to worry about these candies as they are made in a nut-free facility.
What I love most about my partnership with Goetze’s Candy is the fact that they give me free rein to create whatever I want with their products. As you know their caramel creams are probably my all time favorite candy. It goes beyond the taste of creamy, caramely deliciousness for me. I can’t help but smile and feel my heart-strings get tugged a bit. After Dad would drive my Mom to bingo he and I would always stop at this little gas station on the way home. There he’d buy us orange sherbet ice creams and a bag of the Caramel Creams®. We’d eat the frozen treats there, sitting on grungy milk cartons chatting with the owner and then drive home. Once home, we’d sit on our front porch and eat our candies. That’s where we’d talk just about everything – his childhood, cooking (even as a child I was one that was drawn to the kitchen) and school.
Eating them, that’s where he and I differed. See he was one that pushed the cream middle out and eats that first before biting into the luscious caramel. Me, nah, I was a pop the whole thing in my mouth at once kind of kid. Actually, I’m still that way. How about you? Do you eat them one way maybe like how my Dad did or are you like me and need the whole thing at once?
So when my dear friends from Goetze’s Candy Company asked me to create something for National Caramel Day (April 5th) featuring their Chocolate Caramel Creams I had this pie in mind. I’ve created all types of recipes with their candies; really pushing the boundaries. I mean – who else creates an Apple Caramel Chicken Burger with caramel sauce but me? That burger is LEGENDARY my friends! I’ve created pork flat bread pizza and even some of the best soft rolls I’ve ever eaten! But I’ve never made a dessert with their candies.
Celebrate National Caramel Day!
To help celebrate National Caramel day, Goetze’s is offering 20% off all online purchases on April 5. View the code here. With Easter coming up, this is the perfect time to stock up on all of these delicious flavors to fill up the baskets…and make a bunch of these pies! But wait.. there’s more. There’s a GIVEAWAY!!! But you’ll have to scroll later on in this post to find out about the delicious details!!!
I mean it would be the first thing folks would think to go to, but you know me – I really want to be creative and innovative. Now even though this reads as a Frozen Chocolate Caramel Pie, it’s anything bu ordinary! Oh no no no – I seriously went all out on this pie!
This pie starts with a cookie crust (side note, I also made this with graham cracker crumbs as the crust and it was equally delish. ANDDDDD I even made it in a freezer-safe container and added full graham crackers and mini chips and it was AWESOME!). So don’t fret if you can’t find a deep dish pie cookie crust or if you want something different. Check out the notes section in the recipe for more ideas!
This recipe calls for about 26 or so candies but full disclosure you will be ok if you eat a couple before they make it into the pot (trust me – I did!). This pie needs about 12 hours total to fully set so plan on making this the day before serving. It’s easy to make but it needs time to set up firmly.
The first thing you need to do is melt the caramels. You have to use evaporated milk and butter. Also, make sure to melt it low and slow. This mixture will take about 10-15 minutes or so to fully melt and become really smooth. You’ll have to let it rest for about 30-45 minutes before you can use it. The mixture will be light and creamy but not too thick.
Once the chocolate caramel cream sauce is cooled (but still creamy) you’ll want to make the filling. I found that using cream cheese in this recipe really helps give the pie a bit of a cheesecake texture. By adding the marshmallow fluff, you’ll really helping to keep it smooth and creamy. The chocolate ice cream adds that rich component to help tie it together. Lastly the whipped topping helps keep it light and airy. Make sure you read the instructions as you must fold in the ice cream and the whipped topping.
After you fill the pie with the mixture (see notes if you have extra filling) you’ll want to create that bullseye look. In the recipe I have you reserve some of the chocolate caramel sauce and some hot fudge sauce. That little bit added such richness and decadence to the pie. And I had to add the center of the bullseye with some reserved whipped topping.
I’m going to be completely honest with you guys – it was TORTURE waiting for this pie to fully freeze because I tasted the filling….once, twice, seventeen times while I was making it and Ohhhhhh Emmmmm Gheeeee!!! It was/is seriously decadent! Like full transparency, I could have eaten just the filling as-is.
Alas I waited and actually let this chill out in the freezer overnight. The next day, as I was setting up the camera gear and lighting Mr. Fantabulous came out to the kitchen. He’s at the point where he’s bored as he’s 6 weeks post-op and at the point where he’s tired of being injured and stuck in the sling and would rather be doing work. Per him he’s watched everything on tv and read the entire internet which means it’s now for me to keep him amused. LOL
So he sat at the kitchen island asking me a million questions about what I was working on. As he continued to ask me questions I pulled this pie out of the freezer and, I kid you not, he spied it and mid-sentence he went completely silent. All I heard was a “gasp”.
I didn’t even have to look up at him to know he was in awe of this pie. I just smiled and said “it looks awesome, doesn’t it?” Before he could respond I said, “No you cannot have a bite yet. I haven’t taken any photos yet and you didn’t eat breakfast yet.” Without looking up at him I quickly followed it up with, “quit your sulking, you’ll get some in a bit”
Because this pie has the cream cheese and marshmallow fluff in it, it doesn’t melt that quickly. Which is good as I took so many pictures of this pie. It just was beautiful to shoot.
As I was shooting I felt Mr. Fantabulous standing behind me, trying to look over my shoulder and through the viewfinder on my camera. That when I gave him the job of handling my lighting, moving props and angles. After about 20 minutes of shooting he said, “I think it’s going to melt honey, you really should let me eat that piece. I mean you wouldn’t want a melted slice of pie in your shot, right?”
I just smiled, covered up the rest of the pie before putting it in the freezer and grabbed 2 forks. Now I had every intention of taking that bite shot of food but when we each took a forkful…it was all over guys.
Seriously, I totally forgot about taking any more shots and we devoured this pie. This was our breakfast and I was completely OK with that. After his first bite he said, “Oh honey! This is so good! WOW! Seriously, is this made with those chocolate caramel candies? Honey, seriously, this is incredible.”
That’s when I knew I truly created something monumental. Like I said earlier, this is anything but your standard chocolate caramel pie.
THIS. IS. SO. MUCH. MORE!
This is the be all end all of pies. I’m going to tell you right now, this pie will go viral for the warm months as it’s the PERFECT frozen pie for those hot days! But let’s be real here – this pie is good any time of year! I mean it’s still snowing here in Pittsburgh and I’ve made this pie 4 times so far since creating the recipe!
So if you want to totally blow someone’s mind with one of the best cream pies they’ll ever eat, then THIS is the only pie recipe you’ll need! This is that pie recipe that I’m so proud of creating because it’s THAT delicious!
The Most DELICIOUS Giveaway that you MUST enter!
Beginning Friday April 5, Goetze’s is announcing a raffle giveaway that will take over one lucky winner’s taste buds for weeks to come. The prize is more than 13 pounds of Caramel Creams and Cow Tales in a variety of flavors as well as vintage Goetze’s keepsakes. Prizes, entry details and rules can be found here. Make sure to enter!!! I just scoped out the giveaway and WOW!!!!
One lucky winner will receive:
- (4) 36 ct. Box of each Cow Tales® Flavor
- (1) 2.5 lb. Bag of Original Caramel Creams®
- (2) 4 oz. Bags of Chocolate Caramel Creams
- (2) 4 oz. Bags of Caramel Creams
- (2) 4 oz. Bags of Cow Tales Minis
- Vintage Caramel Creams T-Shirt
- Vintage Cow Tales T-Shirt
- Original Goetze’s Candy Artwork
- NEW LIMITED EDITION 36ct. Box of Sour Strawberry Cow Tales
This post is being sponsored by Goetze’s Candy Company featuring their Chocolate Caramel Creams® candies (which are seriously one of the best candies on the face of the planet!). As always, all opinions my own. Thank you for supporting partnerships with brands I trust and believe in.
- 10–12” Deep Dish prepared cookie or graham cracker piecrust *note
- 1 10 ounce bag Goetze’s Chocolate Caramel Creams, unwrapped (~26 candies)
- 8 ounces evaporated milk
- 1 Tbl butter, unsalted
- 4 ounces cream cheese, full fat
- 4 ounces marshmallow fluff
- 2 cups chocolate ice cream, softened
- 6 ounces plus 3 heaping Tbl prepared whipped topping
- 1 cup hot fudge sauce, warmed
- In a medium saucepan over medium low heat, add in the evaporated milk, butter and Goetze’s Chocolate Caramel Creams. Stir until melted completely and smooth; ~10-15 minutes. Remove from the pan and transfer to a bowl. Allow to cool to room temperature. About 30-45 minutes.
- To the bottom of the piecrust, spread 1/2 cup of the hot fudge sauce; set aside.
- In the bowl of a stand mixer fitted with the paddle, beat the cream cheese until smooth and creamy. Add all but 1/2 cup of the caramel sauce into the mixing bowl. Blend until well combined; scraping down the sides and bottom. Next, add in the marshmallow fluff and blend to combine. Remove the bowl from the stand mixer (scrape down the paddle) and add the softened chocolate ice cream. Gently fold it in. Last, add in the 6 ounces prepared whipped topping and gently fold in trying not to deflate it.
- Pour the mixture into the deep-dish pie pan (See note for other options). Gently spread it out even filling almost to the top of the piecrust.
- Place the pie, uncovered, into the freezer for at least 3 hours. When nearing the 3-hour mark, gently re-heat the 1/2 cup of reserved chocolate caramel sauce and the hot fudge sauce until just barely warm. Mix the two sauces together and remove the pie from the freezer. Place the hot fudge chocolate caramel sauce into the middle of the pie spreading out in a circle, leaving a 1” ring all the way around not covered in the sauce. To the middle of the hot fudge chocolate caramel ring add the 3 Tbl of whipped topping spreading it out into a circle, like a bullseye.
- Place in the freezer, uncovered for 1 hour and then, when completely frozen, cover with a lid (if you crust came with one) or plastic wrap. Allow to freeze for at least 2 hours.
- To serve, warm a sharp knife by running it under hot water. Wipe the blade and cut the pie. Store any remaining pieces in the freezer.
If you cannot find a deep dish piecrust you have a few options:
- Use one, 9″ piecrust and pour the remaining filling into a plastic wrapped lined freezer-safe dish. To it you can add crushed cookies, graham crackers
- Make 8-10 individual pies. These freeze beautifully!
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