Salted Caramel Chocolate Pie is easy to make and so satisfying.
In the hot summer months you don’t feel like cooking much and baking is out of the question! This is where ice box or no-bake pies come in. This recipe will have you coming back for more!
1 Oreo Cookie Crust
For the Caramel
1 cup brown sugar
1/2 Tablespoon butter
1/4 cup + 2 Tablespoons heavy cream
Pinch of Salt
For the Ganache
12 ounces Dark Chocolate chips
1 cup heavy cream
How to Make
In a skillet over medium high heat melt the butter and whisk in the brown sugar. Keep whisking until it starts to bubble. Whisk for one more minute.
Remove from heat and switch to a rubber spatula. Continue to stir constantly for a few minutes, scraping the sides and bottom of the pan well as you stir. The mixture will cool and thicken slightly. Pour into the pie crust and put in the freezer for 30 minutes.
Ganache may sound scary but it’s just chocolate and cream. It should come out fairly thick – you don’t want it like chocolate syrup. It should resemble the inside of a truffle.
Over medium-low heat in a medium saucepan, mix together the heavy cream and chocolate chips until melted and smooth. Remove from heat and allow to cool slightly.
Once the caramel is done in the freezer, spread the ganache over top.
Let chill for at least an hour before cutting and serving (the longer it chills, the easier it will be to cut and serve). Sprinkle coarse Sea Salt on top. Keep refrigerated.