Recipes

Salted Caramel Chocolate Pie

Julie Rothman - The Baltimore Sun|

Salted Caramel Chocolate Pie
4.5 (2 ratings)
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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
2.5
hours
Cook Time
30
minutes
Servings
8
Salted Caramel Chocolate Pie recipe - The Daily Meal
Total time: 3 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
  1. Step 1: Preheat oven to 375 F.
  2. Step 2: In a medium bowl, combine 2 cups crushed chocolate cookies and 3/4 cup melted butter. Mix well.
  3. Step 3: 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.
  4. Step 1: In a heavy saucepan over low heat, stir 1 1/2 cups sugar and 1/3 cup water until sugar dissolves.
  5. Step 2: 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.
  6. Step 3: Add 2/3 cup whipping cream, 10 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt (the mixture will bubble up).
  7. Step 4: Return pan to very low heat; stir until caramel is smooth and the color deepens, about 5 minutes.
  8. Step 5: 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.
  9. Step 6: Return pie to refrigerator and allow the caramel to firm up for about 1 to 2 hours.
  10. Step 1: In a heavy saucepan, bring 3/4 cup whipping cream to a boil. Add 6 ounces finely chopped chocolate and whisk together until smooth.
  11. Step 2: 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.
  12. Step 3: Sprinkle finished pie with sea salt, slice and serve chilled. Store any uneaten portion in the refrigerator.
 
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