Chocolate Caramel Pie With Oreo Crust 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.

CHOCOLATE CREAM PIE WITH OREO CRUST

Steps:

• Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
• Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
• Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
• To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.