Chocolate-Caramel Cream Pie

Martha Stewart’s Chocolate-Caramel Cream Pie

The pie crust gods were smiling upon me the day I made this. The crust is a chocolate pâte sucré (literally, “sweet dough.”) Because what’s the only thing better than pie crust? Cholcolate pie crust. I was really happy with how this turned out.

After your crust is baked and cooled, you cook a chocolate custard for the filling and pour it into the crust to set.

For the “caramel” part of this recipe, you whip up a caramel whipped cream to top the pie. Finish it off by sprinkling with chocolate shavings, and you’ve got yourself a little twist on a classic dessert.

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