6 Ingredient Chocolate Ganache Salted Caramel Pie Recipes

CHOCOLATE CARAMEL PIE WITH OREO CRUST

Steps:

• Spray the inside of a 9" springform pan with cooking spray and set aside.
• Place the chocolate sandwich cookies in a food processor and pulse until they are broken down into coarse crumbs.
• Melt butter in the microwave and pour into the food processor with the Oreo cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.
• Pour the cookie crumb mixture into the springform pan and press gently until the crumbs evenly coat the bottom and approximately 1" up the sides of the pan. Set aside.
• Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds and continuing until completely melted. Stir in salt.
• Pour the melted caramel into the prepared pie crust.
• Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 1 minute, stir and then continue microwaving in 15-second increments, stirring in-between, until completely melted.
• Carefully pour and spread the chocolate layer on top of the caramel layer.
• Immediately sprinkle the top with coarse sea salt and place in the fridge to chill for a minimum of 2 hours.
• Serve chilled. Store in the refrigerator for up to 4 days.

6-INGREDIENT CHOCOLATE GANACHE SALTED CARAMEL PIE

Steps:

• Finley crush the Oreos.Mix in 8 TBS of melted butter in to the crushed Oreos.Press the Oreo and Butter mixture into a light greased pie pan.Place in freezer for 10-15 minutes.
• Melt the rest of the butter, 8 TBS, in a sauce pan with brown sugar over medium heat.Stirring frequently till it gets all bubbly. Continue stirring for 1 minute.Remove from heat.
• Stir in a 1/4 Cup of the Heavy Whipping Cream until nice and smooth.
• Set aside and let it cool off for 10-15 minutes.
• Pour the caramel over the Oreo crust.
• Place back in freezer for 30 minutes.
• You do not want the caramel to freeze solid.
• Pour the chocolate chips in a glass bowl.
• In a sauce pan, heat 1 cup of heavy whipping cream to a simmer.
• Pour the hot cream over the chocolate chips, let sit for a 3-5 minutes.
• Stir till smooth.
• Pour the chocolate over the caramel and put back in the freezer for 30 minutes or until set.
• Do not over freeze.
• Just before serving, sprinkle top with flaky or course sea salt.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.