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Crustless Chocolate Cream Pie
with Salted Caramel

  • Laura Lee Alice Cooks
  • Laura Lee Alice Cooks
  • Laura Lee Alice Cooks

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Outside of being just plain delicious, this pie is so simple to put

 

 

together and even makes its own crust.  It can be as simple or elegant

 

 

as you want and is great for those unexpected guests.

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About the Ingredients (Pie):

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​    Milk-Whole milk works the best.  

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    Eggs-I use large eggs; use extra-large if that's what you have.

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  •  Butter-Use unsalted; must be room temperature-soft.

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  •  Unsweetened Chocolate-This recipe calls for 2 ounces.  

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    Sugar-White cane sugar

 

 

  •  Baking Mix-Use your favorite or try our recipe here.

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  •  Vanilla-You can also use Amaretto or almond extract.

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Caramel Sauce:

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    Brown sugar-Use light brown; must be packed.

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    Butter-Unsalted

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    Milk-Whole milk gives more richness.

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    Vanilla-(optional, but gives flavor)

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Easy Chocolate Cream Pie Recipe

with Salted Caramel Drizzle​​​​​​

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Ingredients (Pie)

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•  1 cup milk

•  2 eggs

•  ¼ cup butter, room temperature-very soft

•  2 squares (1 oz each) of unsweetened chocolate, melted and cooled

•  1 cup sugar

•  ½ cup baking mix 

•  1 tsp Amaretto or a good vanilla extract

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Caramel

•  1 cup packed brown sugar

•  ½ cup unsalted butter

•  ¼ cup milk

•  1 tsp vanilla extract (optional)

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•  ½ teaspoon flaked sea salt

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Preheat oven to 350°F.  You will need a greased 9-inch pie plate.

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Instructions (pie)

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1.   In a blender, place all ingredients for pie; cover; process on high for 1 minute.

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​2.  Pour into the prepared pie plate; let sit for 3 minutes; bake for about 30

 

 

     minutes or until there is no indentation when LIGHTLY touched in the center.

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​3.  Set aside to cool.​​​​​​​

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Caramel

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4.  Combine all ingredients (except vanilla) for caramel in a small saucepan; cook

 

 

     over medium heat and bring to a boil.  Cook until thickened (1 to 2 minutes)

 

 

     while constantly stirring.

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5.  Remove from heat; stir in vanilla; cool slightly.  Drizzle on top of pie; sprinkle with

 

 

     sea salt.

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chocolate, pie, cream, caramel, chocolate cream pie, caramel sauce, butter, milk, eggs, unsweetened chocolate, sugar, brown sugar, vanilla, milk, salt, flaked sea salt
chocolate, unsweetened chocolate
milk, eggs, sugar, baking mix, chocolate, unsweetened chocolate, butter, vanilla, eggs, chocolate, chocolate cream pie, pie dish, caramel
chocolate pie, chocolate cream pie, milk, eggs, buter, chocolate, sugar, baking mix, brown sugar, unsalted butter, cream, vanilla
chocolatecreampieunbaked_edited.jpg
Unbaked
brown sugar, unsalted butter, milk, cream, vanilla

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Butter, brown sugar and milk in pan.

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FYI

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This recipe has the flavor of a good brownie with a ganache-like filling.  It's not

 

 

 

bitter but has the perfect sweetness.  Granulated sugar balances the flavor of the

 

 

 

chocolate.  The filling is made with eggs, milk and butter, which gives the pie a

 

 

 

creamy taste.

 

About the Chocolate:

 

 

If you've been baking for a while, you know that not all companies

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that make baking chocolate have it scored into 1-ounce sections. 

 

 

 

It's so important that you check the package.  In the picture above, 

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one ounce equals four small sections, so for this recipe you will

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need half of the whole bar which will be eight of the ¼-ounce sections.

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Baked
chocolate cream pie, chocolate, milk, eggs, butter, sugar, baking mix, vanilla, amaretto, brown sugar, cream, flaked sea salt, unsweetened chocolate

 

 

Tip for Caramel:

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​If you decide to do the caramel sauce, I recommend using the light brown sugar. 

 

 

 

It makes a lighter caramel and to me it just tastes better.  You can also do cream

 

 

 

or half and half instead of milk.

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Boil on low-medium temperature for 2

 

 

to 5 minutes until slightly thickened.

Copyright © 2025 Laura Lee Alice, LLC. All rights reserved.

LAURA LEE ALICE COOKS

 

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