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Caramel Chocolate Mousse Pie

 Caramel Chocolate Mousse Pie
Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.
6-8 ServingsPrep: 30 min. + chilling


  • 1/2 cup chopped pecans, toasted
  • 1 graham cracker crust (9 inches)
  • 7 ounces caramels (about 25)
  • 1/4 cup evaporated milk
  • 1/2 cup milk
  • 20 large marshmallows
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons butter, cubed
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional whipped topping, toasted pecan halves and chocolate curls, optional


  • Place pecans in crust. In a heavy saucepan over medium heat, cook and
  • stir caramels and evaporated milk until caramels are melted and
  • mixture is smooth. Cool for 10 minutes, stirring several times. Pour
  • over pecans; refrigerate.
  • In a heavy saucepan, combine the milk, marshmallows, chocolate chips
  • and butter; cook and stir over medium heat until marshmallows are
  • melted and mixture is smooth. Remove from the heat; stir in vanilla.
  • Cool to room temperature, stirring several times. Fold in whipped
  • topping. Pour over caramel layer. Cover and refrigerate overnight.
  • Garnish with additional whipped topping, pecans and chocolate curls
  • if desired. Yield: 6-8 servings.

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Caramel Chocolate Mousse Pie (continued)

Nutritional Facts: 1 serving (1 piece) equals 546 calories, 29 g fat (15 g saturated fat), 18 mg cholesterol, 251 mg sodium, 70 g carbohydrate, 3 g fiber, 5 g protein.