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Salted Caramel Chocolate Pie

Juniper Green
This mouthwatering dessert is both decadently sweet and salty.
5 from 1 vote
Course Dessert
Servings 8 servings


  • 9- inch pre-baked pie shell
  • Flaky sea salt

For caramel filling

  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/4 cup brown rice syrup
  • 6 oz butter unsalted
  • 1/2 cup heavy cream
  • 1 tsp salt

For chocolate ganache

  • 4 oz finely chopped dark chocolate
  • 1/2 cup heavy cream


For caramel filling

  • Fill heavy-bottomed 4-quart pot with sugar, water and brown rice syrup. Stir until ingredients 
are wet and combined.
  • Set over over medium-high heat and do not stir until mixture is amber in color. Watch 
carefully to prevent burning as this will happen quickly. Turn off heat once the desired color is 
  • Stir in heavy cream and butter will bubble up rapidly. Turn heat to medium-low and stir 
until ingredients are blended.
  • Pour into cooked pie shell, leaving a 1/4-inch of pie shell for the chocolate ganache.
  • Let cool for 1 hour in the fridge.

For chocolate ganache

  • Just before caramel is set, weigh out chocolate in a glass or metal mixing bowl.
  • Heat heavy cream in a saucepan over medium heat until edges begin to bubble.
  • Pour heavy cream over chocolate and let sit for 1 minute.
  • Stir until combined and let cool slightly.

To combine

  • Pour cooled chocolate ganache over caramel and put back in the fridge until ready to 
  • Take pie out 30 minutes prior to serving, add flaky sea salt, cut and serve immediately.
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