6 Ingredient Chocolate Ganache Salted Caramel Pie Food

6-INGREDIENT CHOCOLATE GANACHE SALTED CARAMEL PIE

Steps:

• Finley crush the Oreos.Mix in 8 TBS of melted butter in to the crushed Oreos.Press the Oreo and Butter mixture into a light greased pie pan.Place in freezer for 10-15 minutes.
• Melt the rest of the butter, 8 TBS, in a sauce pan with brown sugar over medium heat.Stirring frequently till it gets all bubbly. Continue stirring for 1 minute.Remove from heat.
• Stir in a 1/4 Cup of the Heavy Whipping Cream until nice and smooth.
• Set aside and let it cool off for 10-15 minutes.
• Pour the caramel over the Oreo crust.
• Place back in freezer for 30 minutes.
• You do not want the caramel to freeze solid.
• Pour the chocolate chips in a glass bowl.
• In a sauce pan, heat 1 cup of heavy whipping cream to a simmer.
• Pour the hot cream over the chocolate chips, let sit for a 3-5 minutes.
• Stir till smooth.
• Pour the chocolate over the caramel and put back in the freezer for 30 minutes or until set.
• Do not over freeze.
• Just before serving, sprinkle top with flaky or course sea salt.

SALTED CARAMEL CHOCOLATE GANACHE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
• In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
• Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
• For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
• To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
• To serve, cut into slices and garnish with sea salt.

SALTED CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
• Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
• Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
• In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

BAILEYS SALTED CARAMEL CHOCOLATE PIE

Steps:

• Melt chocolate chips according to package directions. Let cool slightly.
• Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel.
• Gently mix in the melted chocolate.
• Spread mixture into pie crust and sprinkle top with coarse salt.
• Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.