SALTED CARAMEL PECAN CHOCOLATE PIE (Gluten-free version too!)
A hit for the holidays! This decadently rich pie starts with an Oreo cookie crust, topped with a layer of salted caramel pecans and finished with a rich dark chocolate ganache. Sprinkle with sea salt & you’ll never want to put down your fork.
Servings: 8 servings
Ingredients
- 25 Oreo cookies, finely crushed (to make gluten-free use glutino Chocolate Vanilla Crème cookies)
- 5 Tablespoons butter, melted
- 8 ounces about 32 caramel squares
- 1-¼ cups heavy whipping cream, divided
- ¼ teaspoon salt
- 1 cup toasted pecans, chopped
- 2 cups dark chocolate chips
- Sea Salt, coarse
Instructions
- Prepare a 9” springform pan by spraying with nonstick cooking spray. You can also use a 9” deep dish pie plate as well.
- Place Oreos in a large Ziploc bag, seal, and crush with a rolling pin. Pour into a medium bowl. Combine with melted butter then press into your prepared pan covering the bottom & about 1” up the sides. Chill while you prepare filling.
- In a microwave safe bowl, place unwrapped caramels and ¼ cup whipping cream. Place in microwave & heat on high for 2-3 minutes, stopping & stirring well every 30 seconds, until mixture is melted and smooth. Sprinkle in salt then add chopped pecans. Stir and spread evenly over the Oreo crust.
- Clean bowl used above and combine chocolate chips and remaining 1 cup whipping cream. Microwave on high for about 1 minutes, whisking every 30 seconds, until chocolate has completed melted. Pour over caramel pecan layer.
- Place in refrigerator to set, about 2 hours. Take out & immediately remove outer sides of springform pan from base. Bring to room temperature for about 15-20 minutes prior to serving & sprinkle with coarse sea salt.
Notes
To toast pecans: Preheat oven to 350 degrees. Place pecans on a cookie sheet that has been sprayed with nonstick cooking spray. Bake for 5 minutes or until they become aromatic. Watch carefully as they can burn fairly easily.
