Frozen Chocolate Caramel Cream Pie Recipe
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!
- Prep Time: 30 minutes
- Cook Time: 10
- Total Time: 4 hours
- Yield: ~10-12 servings
- Category: pie, caramel, frozenpie, Chocolate, chocolate cream pie, caramel cream, caramel creams, ice box pie, desserts, cream pie, recipes, candy pie, cookie crust, fudge, hot fudge
- Method: stove top and freezer
- Cuisine: pie, caramel, frozenpie, Chocolate, chocolate cream pie, caramel cream, caramel creams, ice box pie, desserts, cream pie, recipes, candy pie, cookie crust, fudge, hot fudge
Ingredients
- 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 tablespoon butter, unsalted
- 4 ounces cream cheese, full-fat
- 4 ounces of marshmallow fluff
- 2 cups chocolate ice cream, softened
- 6 ounces plus 3 heaping tablespoons prepared whipped topping
- 1 cup hot fudge sauce, warmed
Instructions
- In a medium saucepan over medium-low heat, add 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 the 6 ounces of 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, 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 reheat the 1/2 cup of reserved chocolate caramel sauce and the hot fudge sauce until barely warm. Mix the two sauces 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 not covered in the sauce all the way around. Add the three tablespoons of whipped topping to the middle of the hot fudge chocolate caramel ring, spreading it out into a circle, like a bullseye.
- Place in the freezer, uncovered, for 1 hour. When completely frozen, cover with a lid (if your 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.
Notes
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!