Caramel Crunch Pie

Caramel Crunch Pie
Servings: 12 Prep 15 mins Chill 30 mins Bake 450°F 10 mins Cook 20 mins


  • 1 refrigerated ready-to-use folded 9-inch piecrust (half of 15-ounce package)
  • 1 1/4 cups heavy cream
  • 1 bag (12 ounces) semisweet chocolate chips (about 2 cups)
  • 3 cups (not sugar-coated) flake cereal (such as Corn Flakes, Grape Nut Flakes, Total)
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut
  • 3/4 cup light corn syrup
  • 3/4 cup packed light-brown sugar
  • Whipped cream (optional)

Make It

1. Heat oven to 450 degrees F. Unfold crust and fit into ungreased 9-inch pie plate. Flute crust edge. Prick bottom and sides with fork. Line crust with foil; fill with pie weights or uncooked beans.

2. Bake in 450 degrees F oven for 5 minutes. Remove foil and beans. Bake until crust is lightly golden, about 5 minutes more. Set aside.

3. In medium-size microwave-safe bowl, combine 1/2 cup heavy cream and 1-1/2 cups chocolate chips. Microwave on high 1 minute; stir until smooth. If necessary, microwave in 15-second intervals until completely melted. Spread over bottom of pie. Refrigerate while preparing topping.

4. In large bowl, stir together cereal, pecans and coconut. In medium-size saucepan, stir together remaining 3/4 cup heavy cream, the corn syrup and brown sugar. Bring to boiling over medium heat; boil until mixture registers 240 degrees F, soft ball stage, on candy thermometer, about 20 minutes.

5. Quickly pour caramel mixture over cereal-nut mixture; stir until completely coated. Spoon evenly into piecrust, mounding slightly in center.

6. Place remaining 1/2 cup chocolate chips into small microwave-safe bowl. Microwave on high until melted, about 1 minute; stir until smooth.

7. Place melted chocolate into small plastic food-storage bag snip off one small corner. Drizzle chocolate over pie. Refrigerate overnight. Serve with whipped cream, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 537, Fat, total (g): 31, chol. (mg): 37, sat. fat (g): 15, carb. (g): 69, fiber (g): 3, pro. (g): 5, sodium (mg): 211, Percent Daily Values are based on a 2,000 calorie diet.