Chocolate & Salted Caramel Pie Recipe (2024)

posted by

Jump to Recipe

SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

This Chocolate & Salted Caramel Pie is absolutely sinful! A delicious no-bake Oreo crust filled with a gooey layer of EASY homemade salted caramel topped with a silky chocolate ganache.

PSSSSST! FOLLOW ME ONINSTAGRAMTO GET NEW DESSERTS DAILY!

Don’t let the homemade caramel filling intimidate you. It’s easy!!

A FEW THINGS TO NOTE ABOUT THIS RECIPE

I don’t feel like the photos really do this caramel filling justice! I know it looks like the caramel is super runny, but it’s actually not– I promise! It’s theperfect consistency for a pie filling. It’s thick enough to eat with a fork, but soft enough that you can chew it easily without losing a crown ????. And the chocolate ganache compliments it perfectly both in texture and in flavor.
I know caramel is kind of a scary thing to make from scratch– I promise, I GET that. And I don’t attempt it often, because I’m all about recipes that don’t take a lot of work to be successful. Historically, homemade caramel has not met that criteria for me! But I swear, this pie filling is super simple (and no candy thermometer needed!). My number one tip: make the caramel in a skillet pan rather than in a saucepan. It speeds the process up considerably. And I feel like the less time I spend stirring and wondering, “is this working? does that even look right?!” the better.
I’ve got a quick video in my stories with a tip on how to get that Oreo crust pressed perfectly (and quickly!) in the pan. Just look for the Tips & Vids tab in myInstagram highlights(I think you have to be using the app to see stories and highlights).
I pressed my crust into a springform pan, because I thought it would look better for photos. But you can absolutely make this recipe in a regular pie dish!

Chocolate & Salted Caramel Pie

Yield: 16 servings

Ingredients

For the Oreo Crust

1 package Oreo cookies (about 36)
8 tbsp butter

For the Caramel Filling:

1 cup brown sugar
12 tbsp butter
¼ cup + 2 tbsp heavy cream
pinch of salt

For the Chocolate Ganache:

10-12 ounces dark chocolate chips (I used 10 ounces Nestle Dark Chips)
1 cup heavy cream

Instructions

Prepare the crust.

Crush the Oreos into fine crumbs in a gallon sized ziptop bag using a kitchen mallet or rolling pin.
Place the butter inside the bag and microwave for 30 seconds (make sure the bag is right side up). Press all the air out of the bag and zip it shut. Smush the cookie crumbs and butter together inside of the bag until mixed well.
Firmly press the Oreo mixture into a pie dish. Freeze for at least 10 minutes while preparing the filling and ganache.

And then the caramel.

In a large skillet over medium-high heat, melt the butter and whisk in the brown sugar. Whisk continually until mixture starts to bubble.
Once the mixture is bubbling, set a timer for 1 minute and continue to stir constantly.
At the 1 minute timer, add the heavy cream and return to a bubble. Once it begins to bubble (this should be pretty quick), set a timer for 1 minute. Continue to stir constantly.
Remove from heat and switch from the whisk 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 the caramel into the pie crust and return to the freezer for 30 minutes.

And, finally, the ganache.

Over medium-low heat, 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). Keep refrigerated.