Chocolate Pie with Caramel and Peanuts

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Chocolate Turtle Pie – a layer of salted peanuts and caramel topped with creamy chocolate mousse, finished off with whipped cream. A decadent and delightful chocolate pie!

Chocolate, caramel, and nuts is always a winning combination in my book. This decadent pie features all three, so of course I love it. The salty peanut/sweet caramel layer is so good I almost licked the bowl clean after I poured it in the crust. I said almost, don’t turn your nose up at me. Then there is the rich and creamy chocolate layer. Oh my. Then there is the whipped cream on the top. It really adds something, so don’t leave it off. If you do anything, add extra.
Chocolate Pie with Caramel and Nuts

This pie is so good that my husband and I waited to eat the leftovers till our boys were at school so we wouldn’t have to share with them. Shhh, please don’t tell.
Creamy Chocolate Pie with a layer of caramel and salted peanuts. To die for!

Chocolate Pie with Caramel and Peanuts

1 9″ pie shell, baked & cooled
2 Tbsp semi sweet chocolate chips
1 Tbsp butter
20 caramels
1/3 cup cream or milk
1 1/4 cup salted peanuts
1 cup semi sweet chocolate chips
2 Tbsp butter
8 oz container Cool Whip
Whipped cream and shaved chocolate for garnish (optional)
Melt chocolate chips and butter in microwave; spread on the bottom of the pie crust. Chill a few minutes till set. Melt caramels and cream in glass bowl in microwave, stirring often. Cool slightly, add peanuts and pour into pie shell. Chill. Melt the 1 cup of chips and 2 T butter in a saucepan over low heat, stirring often. Let sit for 15 minutes.  Fold about 1/3 of the Cool Whip into the cooled chocolate mixture. Fold in remaining Cool Whip. Spread over caramel layer and chill till set; about 1 hour. Garnish pie with whipped cream.
–You can replace the Cool Whip with 1 cup of whipping cream, whipped and sweetened. The texture isn’t as smooth, but it still tastes great.

Chocolate Pie with Caramel and Peanuts


  1. Made this for Christmas Eve dinner. Wow. It was a huge hit. My husband called it a keeper. Thanks for the recipe

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