Sunday, April 26, 2015

Dark Chocolate Salted Caramel Oreo Pie

Usually, you all get to hear from my mom on Sunday evenings when she blogs a recipe for the week.  She left at 6AM this morning with three other ladies and her boss to go to a conference in Hershey, PA.  In honor of her traveling to "Chocolate Town" this week, I'm positing this recipe.  I made this pie yesterday for dinner tonight.  Dan and I had my dad over for dinner along with our neighbor lady, Darlene, who we adore.  *IT*IS*DELICIOUS* and oh so easy to make!  The only "difficult" thing about making it is waiting for it to chill in the freezer between layers.  It really is ridiculously easy to make.  It's extremely decadent, so I recommend smaller slices than the one pictured here.  Enjoy!             -Olivia

Dark Chocolate Salted Caramel Oreo Pie

  • 1 package (about 36) whole Oreos
  • 1 cup (16 tablespoons) butter, divided
  • ⅔ cup packed brown sugar
  • 1¼ cup heavy whipping cream, divided
  • 1 (12 oz) bag dark chocolate chips

  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 ¼ 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.

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