Salted Caramel Chocolate Pie
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(10 ounce) box Nature Valley™ dark chocolate granola thins
tablespoon unsalted butter, softened
cup caramel topping (for ice cream), and additional for topping
ounces dark or semi-sweet chocolate, coarsely chopped
tablespoons powdered sugar
teaspoons vanilla extract
In a food processor or blender, pulse the Granola™ thins and butter until the consistency is fine crumbs and the texture of damp sand.
Press into the bottom and up the sides of a slightly greased 9 inch pie pan. You may want to line the bottom of the pie pan with a circle of parchment paper to ensure your slices come out if you're paranoid like me. Place in the freezer for about 10 minutes while you prepare the rest of the pie.
In a small bowl stir the sea salt into the 1/2 cup of caramel topping. Pour the caramel onto the chilled crust leaving 2 inches around the perimeter of the pie.
Return pie to the freezer and let the caramel chill while you prepare the chocolate layer.
Melt chocolate over a double boiler (a small bowl placed over a pot of simmering water). Once chocolate is melted remove from heat and stir in 1/2 of the cream whisking until smooth and incorporated. Add the other half of the cream and whisk until incorporated.
Add the powdered sugar and vanilla and whisk until incorporated. Let mixture cool 10 minutes. Poor into pie in an even layer. Chil pie for 5 hours or overnight.
Once pie has chilled and chocolate is firm, remove from freezer to serve. Drizzle with caramel and sprinkle with sea salt if desired. Top with fresh whipped cream and serve.
More About This Recipe
- Pi Day is coming up, so we're raising our forks to pies of all kinds, like this irresistible Salted Caramel Chocolate Pie.
Pi Day is March 14th (get it? 3/14 ... as in 3.14, the Greek mathematical constant pi). Pi stands for the ratio of the circumference of a circle to its diameter.
If all you heard was blah, blah, blah … just know that a pie is a circle, so you can eat as much pie as you want on this day and no one will judge you! And this Salted Caramel Chocolate Pie is definitely worthy of Pi Day.
We start off by making the crust out of these Nature Valley Dark Chocolate Granola Thins.
These little squares of granola are coated in a silky smooth dark chocolate on one side. They just happen to make an unbelievable crust for any pie.
Just place the granola thins and butter in a food processor or blender and process them until they are fine crumbs and the consistency of wet sand. Press it into a pie plate to make your crust.
It seems like we’re salting everything these days. But there’s a reason; something about the salt cuts the sweetness of the dish and tells our brain this is gooood! I added a little sea salt to some caramel and placed a generous layer on the bottom of the pie, making sure to stay away from the edges.
Pour a rich chocolate layer on top and freeze until ready to serve. Look at this beautiful caramel peeking through the bottom of this pie.
Serve with some fresh whipped cream, a drizzle of caramel, and if you live dangerously...an extra sprinkle of sea salt. It’s sweet, it’s salty, and it’s everything you could want in a pie ... on Pi Day or any day!
Love Gooey Caramel Recipes?
We've got you covered! Check these out:
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Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
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Recipe: Salted Caramel Chocolate Pie
Juniper Green, a Nashville catering company that opened in 2017, strongly believes in all things balance. That applies to life as well as to the dinner table! While their passion lies in creating light and fresh main course offerings, they set out to create something on the more decadent side for dessert, and we’re so glad they did! This salted caramel chocolate pie balances not only the sweet and the salty but also provides a perfect counterpart to the lighter meal. It’s deliciously interesting, yet classic. This recipe will create not only a mouthwatering dessert but a visually beautiful creation as well.
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When you bite into this pie, you’ll experience the smooth, creamy sweetness of the caramel filling, the sweet yet bitter flavor of the dark chocolate ganache, and the light, flaky pie crust — sprinkled with flakey salt. Now, that is the way to finish a meal! With the holidays in mind, Juniper Green’s goal in creating this recipe was to make your last bite as enjoyable as your first, and this pie does just that!
Pro tip from Juniper Green: Sprinkle a little extra flaky salt on top just before serving so that everyone can see the beautiful contrast!
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!
- 3½ cups vegan graham cracker crumbs*
- ⅔ cup coconut oil, melted
- 3 tablespoons minced crystallized ginger
- 1½ cups dairy-free dark chocolate chips, melted
- 26 ounces regular, full fat coconut milk (So Delicious Original Culinary Coconut Milk used here), divided
- ½ cup muscovado sugar or dark brown sugar
- 2 tablespoons golden syrup (such as Lyle's) or molasses
- 2 teaspoons fleur de sel (flaked sea salt)
- Preheat your oven to 350ºF.
- 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.
- Bake for 8 to 10 minutes, or until the crumbs are golden brown and slightly firm. Let cool.
- In a large mixing bowl, whisk together the melted chocolate chips and 1¼ cups (10 ounces) or the coconut milk until well-combined.
- Pour the chocolate mixture into your cooled crust and place into your freezer for at least 3 hours to freeze and firm.
- 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.
- Remove your pie from the freezer and pour the caramel mixture atop the pie.
- Return the pie to the freezer and freeze for another 2 hours, or until the caramel has slightly cooled.
- 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!
Dark Chocolate Salted Caramel Oreo Pie
1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don”™t want the caramel to fully freeze.)
3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.
- 1 1/4 cups graham cracker crumbs (about 5 ounces)
- 4 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- Two 14-ounce cans sweetened condensed milk
- Fleur de sel
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy it will smooth out as it chills.
Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
Salted Caramel Icebox Pie
I&rsquove been making my share of icebox desserts this summer. They&rsquore one of my favorite it&rsquos-too-hot-to-bake desserts. Really, though, I&rsquom happy most any time of the year with an easy, cold, amazingly delicious dessert.
The inspiration for this pie came a couple of days ago when I spotted a jar of Trader Joe&rsquos salted caramel in my pantry. I&rsquove never been that inspired to improve my caramel-making skills, so store-bought is just fine with me most of the time. And, of course, make it salted caramel and we&rsquore really talking! When I also spotted some chocolate wafer cookies, I knew I was in business.
We start with a simple cookie crust made of just three ingredients. I used Nabisco&rsquos Chocolate Wafers. I love their dark chocolate flavor and knew they&rsquod work so very well with caramel. If you can&rsquot find them, chocolate graham crackers or even Oreos will work.
The filling is quite simple itself. Again, just a handful of ingredients make this creamy, caramel-y filling. The saltiness of the caramel is subtle, but you can bump it up a bit more by adding a few pinches of salt. This will also, of course, work just fine with non-salted caramel. Make it as is, or add a bit of salt to the mixture. If your jar of caramel is a little bigger than 10 ounces, go ahead and use it all. The extra caramel won&rsquot have much effect on the texture of the filling.
Quinn has asked me to tell you that this is his favorite dessert ever. I have to admit that it ranks pretty high for me as well. My only complaint is that I should have made it when we could share it with friends. It&rsquos far too dangerous to have this one all to ourselves.
Whisk cocoa, sugar, salt, and 1⅔ cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn’t see any large bits) and mixture holds together when squeezed—you’re working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you’ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a ¾"-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. (You can make the caramel filling during this time.)
Preheat oven to 350°. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14" round about ⅛" thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Then we’ve got a trick from the School of Mary Berry to prevent cracks and tears in the dough: Slide the removable bottom of tart pan under dough, positioning it roughly in the center, like below. (Pro tip: Use a bench scraper in the first step for easier lifting.)
Fold the edges of the rolled dough inward toward the center, working all the way around so it rests on top of the tart pan bottom. Then lower the bottom into the tart pan.
Unfold the edges so they gently slump against the sides of the tart pan and the excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Use a rolling pin over top edge of pan to shear off excess dough:
Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10–15 minutes.
Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12–15 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18–22 minutes. Transfer to a wire rack and let cool.
Do Ahead: Dough can be made 2 days ahead keep chilled. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Bring sugar, cream of tartar, and ⅓ cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8–10 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1½ cups). Let cool until warm.
Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.
Do Ahead: Caramel filling can be made 3 days ahead cover and chill. Microwave in 20-second intervals, stirring in between, just until pourable. Caramel-filled tart can be made 1 day ahead once it’s set, cover and keep chilled.
Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon—if it’s too warm, it won’t hold its swirls.
Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt let sit until ganache has lost its sheen, 10–15 minutes.
Do Ahead: Tart can be assembled 1 day ahead. Chill until ganache is set, then cover loosely. Let sit at room temperature 15 minutes before slicing.
How would you rate Salted Caramel–Chocolate Tart?
Fantastic tart! Well received by my taste testers. I've been keeping it in the fridge to store. Will definitely make again. Only part that was tough was making the caramel. The video doesn't show the color of the caramel when she takes it off the heat. Mine was a minute or two overdone because I kept looking for wisps of smoke and couldn't see any. Don't rely on that as your benchmark. Take it off when its a medium golden brown.
This tart is awesome. I didn’t have any difficulty making it and was quite easy to follow. The pastry added a nice bitterness to cut through the sweet filling. Definitely be careful with it tho cause it might need a bit of patching up after the blind bake but it held up pretty well The caramel was beautiful and I personally added a bit more salt than the recipe stated cause I love the sweet n’ salty combo. And next time I might caramelise it a bit longer so it has a deeper flavour. The ganache adds a nice topping, however if it’s a hot-ish day, I’d probably recommend not using the entire 1/2C of cream so you could probably get away with using 1/4-1/3C since I added a bit more chocolate to make it set better. I definitely recommend chilling the tart in the fridge to make everything set a bit better. The caramel had a nice oozing and chewy texture which wasn’t rock solid or stuck to my teeth, same goes for the ganache. Chilling it also helps the caramel not ooze out too much when cutting into it since that happened when I got the first slice. However I also put some baking paper on the cut sides to prevent it from oozing out even more. It’s a very decedent dessert but it didn’t kill me with sweetness so I would definitely make this again! Everything was balanced perfectly.
I've made this tart twice. The first time was years ago. I had never made caramel before and i definitely didn't cook it long enough so it never quite set up. It oozed out everywhere, but I brought it to work and it was gone before lunch. haha This year I made it again, but for my dad's birthday. It was a huge hit. Very delicious. I didn't have Diamond Crystal salt so I used celtic sea salt. I would like to try everything again with DC salt to see if it disperses better in the caramel. All in all, a very delicious and rich desert with wonderful candy bar textures. Will make again!
for those who have made this. Could you freeze it?
This tart is next level. I made this for a friend's birthday and it was a hit, even with kids (who asked for extra slices). The video was incredibly helpful and the only change I made was using dark chocolate chips (50%) instead of semi sweet chocolate (was still perfect). It's decadent and the perfect showstopper.
What a decadent dessert! I recommend mixing the dry ingredients with the butter in a food processor and then dumping it into a bowl before adding the yolk + milk. This makes the dough worlds easier! Also, beware the dessert is VERY (and I mean EXTREMELY) rich so serve in smaller portions than youɽ think this easily serves 10 people Iɽ say.
Ever since I saw Carla’s video, I have wanted to make this, and I finally did - to rave reviews!! My first round of dough was a failure - I know it is a drier dough but mine was way to dry. I added another tablespoon of water for round 2 and t worked out great. Will make again for Christmas - truly decadent and delicious!
can i use an 11 inch tart pan
Everyone loved it but I’ll bill it as a candy bar next time!! Definitely needs to be served in tiny slices with coffee and maybe some whipped cream to cut the sweet. I ended up using a pastry blender on the crust. Blending by hand was taking too long and hurt my hands. Next time I’m using the food processor. I too had to google caramel making to reassure myself I was doing it right. It took the sugar a long, long time to melt then caramelize. When left out during the party, the cut edges of the finished tort oozed so I’ll try putting it back in the fridge more quickly and packing the cut edges with foil Like the other reviewer suggested
WOW! Perfection! New family favorite! Watch the video - I had to repeat the caramel twice because the sugar wasn't melting and Carla's tip on the video were helpful. I also double the chocolate ganache. I used less caramel and more chocolate. Lastly - the crust looked intimidating, but it wasn't. You can use your fingers to fill in any gaps and it looks fine. Thank you BA - you are truly the best.
Decadent tart, everyone loved it! I found it quite straightforward to make and assemble, particularly by making the crust and caramel a day ahead of time. The crust came together well and wasn't too sweet, which is a nice contrast to the filling. To store the tart, after we ate a couple slices, I pressed wax paper against the cut edges to prevent the caramel from oozing out too much - worked like a charm!
The caramel is delicious, but serving it in tart form is a bit much. Basically a wall of sweet that the ganache can’t really cut through. The crust was disappointing and a little flavourless (I’ll chalk that up to the quality of cocoa I had available). I ended up scraping the filling out of the tart and whipping it as an icing for a cake. I’ll make the caramel again to serve over ice cream though!
I had 2 issues: - After refrigerating for a day, I let sit it out at room temp, cut out 1 piece, and then put it back in the fridge. The caramel oozed out of the tarte while in the fridge! - The crust edges shrunk a lot in the oven, so they weren't as tall and I was concerned that the filling wouldn't fit. I had to top-up the sides mid-bake.
this recipe was a HIT! made me feel like such a professional pastry chef even though it was one of my first major baking projects. the only part I had true difficulty with was the caramel, which I had to throw out and start over since my first batch turned out like solid rock crystals. I was able to save my second batch after a lot of googling, so some more in depth advice on the caramel in the recipe would have been helpful
This recipe is SO easy if you follow the directions and give yourself enough time to make each component. I made the dough a day in advance which I highly recommend. Follow the instructions exactly, including working the dough with your HANDS in the beginning, and you'll have a perfect tart. Everyone in my family LOVED it, and I'll definitely be making it again! It's a restaurant-quality dessert.
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