Salted Caramel Chocolate Pie
Salted Caramel Chocolate Pie
Make this decadent pie and invite friends over for dessert and coffee. Everyone will take a look at it and ask for a small piece to start, but we bet they'll soon be asking for a second sliver—this one is just too good to practice self-control.This recipe is by chef Adrien Aeschliman and was originally published in The Baltimore Sun.
Prep Time
2.48
hours
Cook Time
30
minutes
Servings
8
servings
Total time: 2.98 hours
Ingredients
- 2 cup crushed chocolate cookies, such as teddy grahams
- 3/4 cup unsalted butter, melted
- 1 1/2 cups sugar
- 1/3 cup water
- 2/3 cup whipping cream
- 10 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- pinch of salt
- 3/4 cup whipping cream
- 6 ounce bittersweet or semi-sweet chocolate, finely chopped
- sea salt (preferably maldon) for dusting
Directions
- Preheat oven to 375 F.
- In a medium bowl, combine 2 cups crushed chocolate cookies and 3/4 cup melted butter. Mix well.
- Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie or tart pan. Bake for 8 minutes. Set aside and allow to cool completely before filling.
- In a heavy saucepan over low heat, stir 1 1/2 cups sugar and 1/3 cup water until sugar dissolves.
- Increase heat and boil until the syrup is an amber color, swirling the pan occasionally and brushing down the sides with a wet pastry brush, about 6 minutes. Remove from heat.
- Add 2/3 cup whipping cream, 10 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt (the mixture will bubble up).
- Return pan to very low heat; stir until caramel is smooth and the color deepens, about 5 minutes.
- Refrigerate the caramel uncovered until cold but not firm, about 15 minutes, before pouring into prepared crust. It should fill a little more than halfway.
- Return pie to refrigerator and allow the caramel to firm up for about 1 to 2 hours.
- In a heavy saucepan, bring 3/4 cup whipping cream to a boil. Add 6 ounces finely chopped chocolate and whisk together until smooth.
- Pour the chocolate filling carefully over the caramel layer to cover. In the end, you want slightly more caramel than chocolate in the tart. Refrigerate for about 1 to 2 hours until firm.
- Sprinkle finished pie with sea salt, slice and serve chilled. Store any uneaten portion in the refrigerator.