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Dark Chocolate Salted Caramel Oreo Pie

Recipe by The Baking Addict

This is a very rich, decadent dessert and you only need a small slice. It has an oreo biscuit base, covered with homemade caramel and topped with rich, dark chocolate ganache and a generous sprinkling of sea salt. It's a no bake recipe but it does take some time as each layer has to set before you put the next layer on. I used Hans Sloane Ecuador 70% chocolate beads and it worked beautifully in this recipe as it gave the pie the rich, dark chocolate taste which paired well with the sea salt flakes and caramel. If you use a sweeter chocolate then the pie will be too sweet and you won't get the lovely contrast

The Baking Addict

Instructions

Makes 1 large 10 inch pie

  1. Start by making the oreo base - place the oreo cookies in a food processor and blitz until it resembles fine breadcrumbs.
  2. Add the butter and pulse briefly.
  3. Spread the oreo base on the pie tin and smooth out the top making sure that the base goes up the side of the dish as shown.
  4. Place in the freezer for 10-15 minutes to set.
  5. In the meantime, make the caramel by placing the butter and brown sugar in a medium sized pan.
  6. Heat gently over a medium heat until bubbles start to form.
  7. Remove from the heat and leave for 1 minute.
  8. Gently whisk in the double cream and continue whisking until the caramel is smooth.
  9. Set aside to cool for at least 15-20 minutes.
  10. Take the oreo base out of the freezer and pour the caramel layer on top.
  11. Return to the freezer for 20-30minutes to set.
  12. Make the chocolate ganache by gently heating the cream until it just bubbles.
  13. Remove from the heat and stir in the chocolate beads.
  14. Continue stirring until the mixture is smooth.
  15. Remove the oreo pie from the freezer and pour the chocolate ganache on top.
  16. Refrigerate until set.
  17. Before serving, add a generous sprinkle of sea salt on top of the pie.
  18. Slice and serve with fresh raspberries and a scoop of ice cream.

Main ingredients:

For the base

  • 2 packs of 154g Oreo cookies
  • 100g butter

For the caramel

  • 260g light brown sugar
  • 225g butter
  • 120 mlsdouble cream

For the chocolate ganache

  • 250ml double cream
  • 340g Hans Sloane Ecuador 70% chocolate beads

To serve

  • Sea salt flakes
  • Fresh raspberries
  • Raspberry ripple ice cream
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