Baltimore Bomb Pie

A rich, decadent dessert combining chocolate, caramel, and roasted nuts, all encased in a buttery, flaky pie crust. This indulgent pie is a regional favorite in Baltimore, offering a perfect balance of sweet and savory flavors. It’s ideal for special occasions or as a comforting treat for family and friends.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 8

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Pie Crust:
1 1/4 cups 150g all-purpose flour
1/2 cup 115g unsalted butter, cold and cubed
2-3 tbsp ice water
Pinch of salt
For the Filling:
8 oz 225g semi-sweet chocolate, chopped
1/2 cup 120g heavy cream
1/2 cup 120g caramel sauce (store-bought or homemade)
1/2 cup 60g roasted nuts (pecans, walnuts, or almonds), chopped
2 large eggs
1/4 cup 50g granulated sugar
1 tsp vanilla extract
Pinch of salt
Optional Garnish:
Whipped cream or vanilla ice cream

Equipment

9-inch pie pan
Mixing bowls
Whisk
Pastry cutter or hands for dough
Saucepan
Spatula
Rolling Pin
Parchment paper (for blind baking)
Pie weights or dried beans (for blind baking)

Method

Prepare the Crust: Mix flour, butter, and a pinch of salt. Add ice water to form dough. Chill for 30 minutes, then roll and press into a pie pan.
Make the Filling: Melt chocolate with cream. Stir in caramel sauce and cool slightly. Whisk eggs, sugar, vanilla, and salt, then add the chocolate mixture.
Assemble the Pie: Preheat oven to 375°F (190°C). Pour the filling into the crust and top with chopped nuts. Bake for 30-35 minutes.
Cool and Serve: Let the pie cool to room temperature, then refrigerate for 3-4 hours before serving.

Notes

For a crispier crust, consider blind baking the pie crust before filling.
Chill the pie long enough for the filling to set to ensure clean slices.
You can make the pie ahead of time and refrigerate it overnight.
Feel free to substitute the nuts with other favorites, such as hazelnuts or almonds.