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Chocolate Caramel Crunch Pie
Giada's make ahead Chocolate Caramel Crunch PieTODAY, November 22nd 2016.
Nathan R. Congleton / TODAY
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Make Giada's gooey-yet-crunchy chocolate caramel pie (really, a multi-textural work of art) right now and don't stress about a dessert on Thanksgiving.


    • 9 whole graham crackers
    • 1 tablespoon unsweetened cocoa powder
    • 6 tablespoons unsalted butter, melted
    • 1/4 teaspoon kosher salt
    • 28 ounces store bought dulce de leche, such as Trader Joes
    • 1 ½ cups toasted walnuts
    • 1/2 teaspoon orange zest, from half an orange
    • 1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70%
    • 1/2 teaspoon flake salt
    • 1 cup heavy cream
    • 1 teaspoon pure vanilla extract
    • Unsweetened chocolate to grate


Preheat the oven to 350°F.

Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the cocoa powder, butter and salt and pulse, in 2 second intervals, until combine and the consistency of wet sand. Press the mixture into and up the sides of a 9 inch pie plate. Bake for 8 minutes or until toasted and fragrant. Allow to cool before filling.

Scoop the dolce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, zest and chocolate chunks. Pour into the prepared pie shell and refrigerate for at least 3 hours or until chilled all the way through and set.

Just before serving, whip the heavy cream and vanilla in a medium bowl using a hand mixer until soft peaks form. Sprinkle the flake salt on the caramel pie, top with the whipped cream and grate the unsweetened chocolate over the top.

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Try Giada de Laurentiis' chocolate crunch caramel pie for Thanksgiving

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