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Chocolate-Caramel Supreme Pie

 Chocolate-Caramel Supreme Pie
At a church fund-raiser, I purchased a pie-a-month package furnished by a local family. From among all the varieties they made, this one was the best, with its chocolate crust, creamy caramel filling and fluffy topping.
8 ServingsPrep: 20 min. + standing Cook: 5 min.


  • 30 caramels
  • 3 tablespoons butter, melted
  • 2 tablespoons water
  • 1 chocolate crumb crust (9 inches)
  • 1/2 cup chopped pecans, toasted
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 3/4 cup milk chocolate chips
  • 3 tablespoons hot water
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Chocolate hearts or curls, optional


  • In a large saucepan, add the caramels, butter and water. Cook and
  • stir over medium heat until caramels are melted. Spread over crust;
  • sprinkle with pecans. Refrigerate for 1 hour.
  • In a large bowl, beat cream cheese and sugar until smooth; spread
  • over caramel layer. Refrigerate.
  • In a large saucepan, melt chocolate chips with hot water over low
  • heat; stir until smooth. Cool slightly.
  • Fold in whipped topping. Spread over cream cheese layer. Garnish with
  • chocolate hearts or curls if desired. Chill until serving.
  • Refrigerate leftovers. Yield: 8 servings.

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Chocolate-Caramel Supreme Pie (continued)

Nutritional Facts: 1 serving (1 piece) equals 553 calories, 31 g fat (17 g saturated fat), 30 mg cholesterol, 282 mg sodium, 66 g carbohydrate, 2 g fiber, 6 g protein.