Caramel Layered Chocolate Pie


  • 1 (9oz) prepared graham cracker pie crust
  • 30 caramel square candies
  • 2 Tablespoons margarine
  • 2 Tablespoons vanilla soy milk
  • 1 pkg (8 oz) soy cream cheese
  • 1/2 cup plus 2 Tablespoons confectioner’s sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 4 oz German sweet chocolate
  • 3 Tablespoons water
  • 2 cups whipped topping*


  1. In a saucepan, combine caramel candies, margarin and 2 Tablespoons vanilla soy milk.
  2. Stir over low heat until caramels are melted and mixture is smooth; pour into crust and refrigerate to chill.
  3. Combine soy cream cheese, 1/2 cup confectioner’s sugar and 1 teaspoon vanilla in a mixing bowl until smooth.
  4. Spread creamed mixture over caramel layer; refrigerate
  5. In a saucepan, heat German sweet chocolate with 3 Tablespoons hot water over low heat; stirring until smooth. Stir in 1 teaspoon vanilla and cool to room temperature.
  6. Fold chocolate into whipped cream and put into pie crust. Top with additional whipped cream for serving. Refrigerate one hour before serving

*Or whip 1 cup whipping cream with 2 tablespoons confectioner’s sugar until stiff

Makes 10 servings

Nutritional Information per serving: one serving (148 g)

Calories 549; Total Fat 38 g (Sat Fat 18 g); Cholesterol 56 mg; Sodium 255 mg; Total Carbs 49 g; Protein 7 g; Fiber 1 g