Dark Chocolate Salted Caramel Oreo Pie
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.
Recipe by The Baking Addict
|120 mls||Double cream|
|2 packs||154g Oreo cookies|
|225g||Butter for caramel|
|250ml||Double cream for the chocolate ganache|
|260g||Light brown sugar|
|340g||Sloane’s Ecuador 70% chocolate beads|
Start by making the oreo base - place the oreo cookies in a food processor and blitz until it resembles fine breadcrumbs.
Add the butter and pulse briefly.
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.
Place in the freezer for 10-15 minutes to set.
In the meantime, make the caramel by placing the butter and brown sugar in a medium sized pan.
Heat gently over a medium heat until bubbles start to form.
Remove from the heat and leave for 1 minute.
Gently whisk in the double cream and continue whisking until the caramel is smooth.
Set aside to cool for at least 15-20 minutes.
Take the oreo base out of the freezer and pour the caramel layer on top.
Return to the freezer for 20-30 minutes to set.
Make the chocolate ganache by gently heating the cream until it just bubbles.
Remove from the heat and stir in the chocolate beads.
Continue stirring until the mixture is smooth.
Remove the oreo pie from the freezer and pour the chocolate ganache on top.
Refrigerate until set.
Before serving, add a generous sprinkle of sea salt on top of the pie. Slice and serve with fresh raspberries and a scoop of ice cream.