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Friday, October 23, 2015

DARK CHOCOLATE SALTED CARAMEL OREO PIE

This is by far the richest, and sweetest dessert I've ever made.  I mean....it's almost too sweet, if there is such a thing.  My daughter said her teeth and gums hurt eating it!  I would recommend when slicing it, make the portions at least half of what you would normally cut.  I'm serious.
I wanted to make a birthday dessert for my Son-in-law....not a cake, but something more decadent.  In searching, I landed on this one by: Kevin & Amanda's Recipes

INGREDIENTS:
WARNING!!! : this slice is way too big

1 package (about 36) whole Oreos
1 cup (16 Tbsp.) butter, divided
2/3 cup packed brown sugar
1 ¼ cup heavy whipping cream, divided
1 (12 oz.) bag dark chocolate chips


DIRECTIONS:

1.  Finely crush the Oreos with a food processor or blender.  (I used the rolling pin in a freezer bag trick) Stir crumbs together with 8 Tbsp. melted butter until well combined.  Press into the bottom and sides of a pie pan.  Freeze crust for 10 minutes until set. 

2.  Combine the remaining 8 Tbsp. butter and brown sugar in a small saucepan.  Cook over medium heat, whisking constantly, until mixture begins to bubble.  Continue cooking, whisking constantly for 1 minute.  Remove from heat.  Slowly whisk in ¼ cup heavy whipping cream until smooth.  Cool caramel about 15 minutes.  Pour the caramel over the crust, then return to freezer for about 30-45 minutes; until just chilled and set.  (You don't want the caramel to fully freeze)

3.  Place the chocolate chips in a glass bowl.  In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat.  Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth.  Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set.  OR, refrigerate, covered until ready to serve.   Before serving sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel. 
YES!!  This is a much more palatable portion

(I used a springform pan versus a pie plate...the recipe also suggested a torte pan would make for a pretty fluted crust)

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