Baked to Perfection

Chocolate Salted Caramel Oreo Crust Pie

 

I made this, as you might be able to tell, on Pie Day this year, so yes, I wrote pie on it. Also, I must mention that even though there is no fruit in it, it is still pie. And it might be the best form of pie you will ever (yes, ever) have. It's delicious because chocolate is delicious, salted caramel is delicious, and oreo crust is of course delicious. So yummmmmmm all together.

 

 

 

INGREDIENTS:

• 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

 

INGREDIENTS:

1. Finely crush the Oreos with a food processor or blender

2. 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

3. 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

4. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes

5. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set without letting the caramel fully freeze

6. Place chocolate chips in a glass bowl

7. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat.

8. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth

9. 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

10. Before serving, sprinkle the top with a flaky sea salt like kosher salt