You NEED this pie in your life. 6-ingredient Chocolate Ganache Salted Caramel Pie.
It’s so easy to make, and it’s really, really, REALLY rich and sinfully good. A small piece is enough, and I don’t say that very often when it comes to chocolate — and caramel.
The first step is making the crust, which is crushed oreos and butter.
The next step is cooking the caramel. Be sure the crust is cooled well so that it doesn’t melt when you add the caramel layer.
We have decided the caramel is truly what MAKES this recipe. We made a similar recipe that used melted caramels (that you buy in a bag at the store) and it was a pale comparison to the real deal that this makes.
Put this in the fridge or freezer to cool fully, and move on to the ganache layer. Heat the whipping cream and pour it over the dark chocolate. Allow to sit for 5 minutes and then whisk until smooth in order to make ganache.
After adding chocolate layer, put in fridge or freezer to set a final time. Add course salt just before serving.
- 36 whole oreos
- 1 cup butter (16 tablespoons)
- ⅔ cup packed brown sugar
- 1¼ cup whipping cream
- 12 oz dark chocolate
- ½ T Course or Flaky sea salt
- Finely crush oreos. Use a food processor or blender to do this most easily.
- Melt half the butter (8T). Mix the melted butter in with the crushed oreo crumbs. Tip them into a pie pan and press down and up sides of pan until a crust is formed. Freeze for 10 minutes.
- Combine remaining butter (8 T) and brown sugar in a small saucepan and whisk over medium heat. Whisk continuously until mixture starts to bubble. Cook for 1 minute more. Slowly add ¼ cup of whipping cream until smooth. Remove from heat and set aside to cool for 15 minutes.
- Pour the caramel inside the oreo pie shell and return to freezer for approximately 30 minutes until just chilled and set. (Don't freeze.)
- Break chocolate into chunks and place in a heatproof bowl. In another saucepan, bring remaining 1 cup of whipping cream to a boil. Pour it over chocolate and let sit for 5 minutes. Whisk until completely smooth. This creates chocolate ganache. Pour the chocolate ganache over the caramel layer and return to freezer a final 30 minutes, until just chilled and set.
- Just before serving, sprinkle top with flaky or course sea salt.
Adapted from Dark Chocolate Pie recipe.
This single blade food slicer is great for cutting a heavy, thick pie such as this one.
Hi! I’m Bekah. I’m Sara’s daughter and I’m in culinary school studying to be a sous chef. I’ll be sharing some of my favorite recipes on the blog with you. I LOVE to cook for my family and friends.
What’s your favorite type of pie?