Salted Coconut Caramel Chocolate Pie


This recipe for salted caramel chocolate pie is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Erin Evenson. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.

Salted Coconut Caramel Chocolate Pie Recipe (dairy-free, nut-free, vegan and optionally gluten-free)

Sarah’s Tasting Notes

For the contest, Sarah of Go Dairy Free tested this recipe. She  and found that this is really more of a frozen pie than a traditional chilled pie. And the caramel layer is really a creamy, caramel-flavored layer. Don’t expect a true caramel consistency for the top layer.

Special Diet Notes: Salted Coconut Caramel Chocolate Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

For a gluten-free and dairy-free caramel chocolate pie, gluten-free graham cracker crumbs are available!

4.0 from 1 reviews
Salted Coconut Caramel-Chocolate Pie
Prep time
Cook time
Total time
Serves: 8
  1. Preheat your oven to 350ºF.
  2. In a large mixing bowl, combine the cracker crumbs, coconut oil and crystallized ginger until well-combined. Press the crumb mixture into and up the sides of an 8-inch springform pan.
  3. Bake for 8 to 10 minutes, or until the crumbs are golden brown and slightly firm. Let cool.
  4. In a large mixing bowl, whisk together the melted chocolate chips and 1¼ cups (10 ounces) or the coconut milk until well-combined.
  5. Pour the chocolate mixture into your cooled crust and place into your freezer for at least 3 hours to freeze and firm.
  6. In a large, heavy-bottomed skillet, combine the remaining 2 cups (16 ounces) coconut milk, muscovado sugar and golden syrup or molasses and bring to a boil over medium-high heat. Reduce the heat to low and whisk until the mixture has thickened and reduced, about 8 minutes. (Editor's Note: It will be creamy and caramel-like, but not a true caramel). Remove from the heat.
  7. Remove your pie from the freezer and pour the caramel mixture atop the pie.
  8. Return the pie to the freezer and freeze for another 2 hours, or until the caramel has slightly cooled.
  9. Remove your pie from the freezer and sprinkle with the fleur de sel. Remove the bottom from the springform, slice into 8 pieces, serve and enjoy!
*Most graham crackers are dairy-free, though many contain honey. If you can't locate any strict vegan grahams, you can easily make your own or use your favorite vegan crunchy cookies.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This dessert was really frustrating for me. It tasted nice enough, but the chocolate layer was too hard at freezer temperature, and way too soft at fridge temp. And the caramel layer never set up super well, so it was a sauce at fridge temp. I kept on cooking the caramel for way longer than suggested, and added more sugar, and it still just would not set. I think the mock caramel aspect also was just not great: cooking the coconut milk for so long made it taste a bit odd. A real caramel where you add the coconut milk later in the cooking process would have left more of that creamy coconut flavor.

    Don’t get me wrong: I was happy enough to nibble at it from the freezer. But I would have been extremely stressed if I was trying to make this to serve at a nice dinner to guests.

  2. I really liked this dessert though very rich. The chocolate layer was to die for! The caramel layer however never thickened enough and made it a bit oversweet. I cooked double the time and finally added extra brown sugar and it finally thickened a little. I had way too much graham cracker crust, very thick and double on the sides. So when I make again I would probably cut the graham layer by 1/3 or more and the caramel layer as well.

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