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+ servings

Salted Caramel Chocolate Pie

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

Ingredients
  

  • 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

Instructions
 

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 
reached.
  • 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 
serve.
  • Take pie out 30 minutes prior to serving, add flaky sea salt, cut and serve immediately.
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