(10 ounce) box Nature Valley™ dark chocolate granola thins
tablespoon unsalted butter, softened
cup caramel topping (for ice cream), and additional for topping
ounces dark or semi-sweet chocolate, coarsely chopped
tablespoons powdered sugar
teaspoons vanilla extract
In a food processor or blender, pulse the Granola™ thins and butter until the consistency is fine crumbs and the texture of damp sand.
Press into the bottom and up the sides of a slightly greased 9 inch pie pan. You may want to line the bottom of the pie pan with a circle of parchment paper to ensure your slices come out if you're paranoid like me. Place in the freezer for about 10 minutes while you prepare the rest of the pie.
In a small bowl stir the sea salt into the 1/2 cup of caramel topping. Pour the caramel onto the chilled crust leaving 2 inches around the perimeter of the pie.
Return pie to the freezer and let the caramel chill while you prepare the chocolate layer.
Melt chocolate over a double boiler (a small bowl placed over a pot of simmering water). Once chocolate is melted remove from heat and stir in 1/2 of the cream whisking until smooth and incorporated. Add the other half of the cream and whisk until incorporated.
Add the powdered sugar and vanilla and whisk until incorporated. Let mixture cool 10 minutes. Poor into pie in an even layer. Chil pie for 5 hours or overnight.
Once pie has chilled and chocolate is firm, remove from freezer to serve. Drizzle with caramel and sprinkle with sea salt if desired. Top with fresh whipped cream and serve.
More About This Recipe
- Pi Day is coming up, so we're raising our forks to pies of all kinds, like this irresistible Salted Caramel Chocolate Pie.
Pi Day is March 14th (get it? 3/14 ... as in 3.14, the Greek mathematical constant pi). Pi stands for the ratio of the circumference of a circle to its diameter.
If all you heard was blah, blah, blah … just know that a pie is a circle, so you can eat as much pie as you want on this day and no one will judge you! And this Salted Caramel Chocolate Pie is definitely worthy of Pi Day.
We start off by making the crust out of these Nature Valley Dark Chocolate Granola Thins.
These little squares of granola are coated in a silky smooth dark chocolate on one side. They just happen to make an unbelievable crust for any pie.
Just place the granola thins and butter in a food processor or blender and process them until they are fine crumbs and the consistency of wet sand. Press it into a pie plate to make your crust.
It seems like we’re salting everything these days. But there’s a reason; something about the salt cuts the sweetness of the dish and tells our brain this is gooood! I added a little sea salt to some caramel and placed a generous layer on the bottom of the pie, making sure to stay away from the edges.
Pour a rich chocolate layer on top and freeze until ready to serve. Look at this beautiful caramel peeking through the bottom of this pie.
Serve with some fresh whipped cream, a drizzle of caramel, and if you live dangerously...an extra sprinkle of sea salt. It’s sweet, it’s salty, and it’s everything you could want in a pie ... on Pi Day or any day!
Love Gooey Caramel Recipes?
We've got you covered! Check these out:
Caramel-Apple Bundt Cake Recipe
Caramel Macchiato Crescents Recipe
Chocolaty Caramel Layer Bars Recipe
Oatmeal Carmelitas Recipe
Caramel Latte Cake Recipe
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
Mini Salted Caramel Chocolate Pies
I have to admit, going full time at this blogging thing has been awesome and terrifying, but almost entirely awesome. I&rsquove gotten the chance to do some amazing things since not tied to a desk and place of work that&rsquos more than 10 steps outside my bedroom. (Having your workplace be 10 steps outside your bedroom ain&rsquot half bad either.)
One of the most fun things I&rsquove gotten to do this year is a whole suite of recipes for Ghirardelli. From Turtle Pretzel Candy Clusters to Sweet and Salty No Bake Peanut Butter Bars, Emily and I created some truly amazing recipes that cover every kind of party dessert or sweet snack you might need.
But my most favorite of them all are these Mini Salted Caramel Chocolate Pies. I mean, just look at them! Every bite as buttery as you imagine, caramel combined with its favorite partners in crime crisp shortbread and decadent chocolate. They&rsquore topped with just a little bit of kosher salt, which brings out both flavors with true intensity.
I can imagine these gorgeous little pies displayed on a lovely silver tray and passed around your holiday party for everyone to enjoy. Make a few of these Small Bite desserts from the Ghirardelli site for a fun themed party.
All you need are a few appetizers, some excellent cocktails, and don&rsquot forget the rockin&rsquo carols! If you were feeling especially festive, you could drop a few holiday sprinkles on top of each pie along with that kosher salt. Because, sprinkles.
- 1 refrigerated pie crust, such as Pillsbury, softened as directed on the box
- One 14-ounce bag caramels, unwrapped
- 1/4 Cup milk
- 1 1/2 Cup Spanish peanuts, plus ¼ cup for topping
- One 14-ounce can sweetened condensed milk
- 1 egg, beaten
- 1/3 Cup peanut butter
- 1 Cup miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
- 1 bar milk chocolate candy, melted
- 1/4 Teaspoon kosher (coarse) salt
Preheat the oven to 450 degrees. Bake the pie crust as directed on box to make a 1 crust baked pie shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in medium microwavable bowl, microwave the caramels and milk uncovered on high for 1 to 2 minutes or until melted and stir until smooth. Reserve 2 tablespoons of the melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour the caramel mixture into the baked pie crust.
Reduce the oven temperature to 350 degrees. In a large bowl, stir the condensed milk, egg, and peanut butter until smooth. Stir in the chopped peanut butter cups. Pour in the crust over the caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate for 1 hour. Drizzle the melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle kosher salt. Cover and refrigerate any remaining pie.
Bailey’s Chocolate Mouse Salted Caramel Pie
Cook Time: 5 min (to melt the chocolate)
- 9 ounces semi-sweet chocolate chips
- 1 1/2 cup whipping cream
- 1 1/2 tablespoon sugar
- 3 fluid ounces (6 tablespoons) Bailey’s – you can use regular or choose a special flavor like caramel or mint.
- 1 Chocolate cookie pie crust
- 1 1/2 cups chocolate cookie crumbs and 6 tablespoons melted butter combined and pressed into a 8 or 9 inch pie plate. Chill until firm.
- First, prepare chocolate cookie crumb crust. Refrigerate.
- Next, melt chocolate chips according to package directions, set aside.
- Next, whip cream and sugar together until soft peaks form.
- Gradually add Baileys.
- Then gently mix in melted chocolate.
- Finally, evenly pour mixture into pie crust and top with a sprinkling of coarse salt. Be careful, a little goes a long way, lesson learned.
- Refrigerate for 4-6 hours, or until set.
We won the whole family over with this special treat. It was great for the holiday season, but could be just as delicious for any occasion at all. If you are a fan of Bailey’s, you must try this. If you aren’t yet, this dessert might convert you. It’s incredibly rich and light at the same time. Therefore, a small piece really satisfies. We hope you, yo
Recipe Finder | Bottega's Salted Chocolate Caramel Pie
Ed Levy from Baltimore was hoping I would be able to get the recipe for the salted chocolate caramel pie that he and his wife so enjoyed at Bottega, the new restaurant located in the Station North neighborhood in Baltimore. It was one of two desserts on the menu the night he and his wife dined there with friends, and they all thought it was one of the single best desserts they had ever had. They ordered one slice to share and liked it so much they asked for a second.
I contacted Adrien Aeschliman, the chef-owner of Bottega, and he graciously provided me with his recipe for the pie. He said he adapted it from a recipe from Marlow & Sons restaurant in Brookyln, N.Y.
This deliciously decadent creation may not be for the inexperienced cook. It requires making a homemade caramel, which takes some degree of skill. I managed it on my first attempt, but if one were not vigilant, it would be easy to overcook it and have it seize up.
I loved the fact that Aeschliman uses chocolate Teddy Graham cookies for the crust. He said he did that because "you can find them lots of places, but basically any not-overly sweet simple chocolate cookie is gonna work."
I made this pie and invited some friends over for dessert and coffee. While everyone took a look at it and asked for a small piece to start, more than one of my guests came back asking for a second sliver. This one is just is too good to practice self-control.
Watch the video: ELAZIĞ usulü damat uğurlama: (January 2022).