Hi everyone. Sorry for the long absence. It's just been crazy busy lately with lots going on. I will be posting less for the next few months until things settle down but will still continue to co-host AlphaBakes with Caroline. I do appreciate the loyalty from my regular readers and still enjoy reading all your posts when I can.
I've been wanting to make this for a while so I'm really pleased that I got the chance recently and I can tell you that it was well worth the wait. It's a very rich, decadent dessert and you only need a small slice. It has an oreo biscuit base, covered with homemade caramel and topped with rich, dark chocolate ganache and a generous sprinkling of sea salt. It's a no bake recipe but it does take some time as each layer has to set before you put the next layer on. I used Hans Sloane Ecuador 70% chocolate beads and it worked beautifully in this recipe as it gave the pie the rich, dark chocolate taste which paired well with the sea salt flakes and caramel. If you use a sweeter chocolate then the pie will be too sweet and you won't get the lovely contrast.
I'm sending this to AlphaBakes hosted by Caroline from Caroline Makes. The letter this month is O for Oreo cookies.
Cook Blog Share hosted by Lucy from Supergolden Bakes.
Tasty Tuesdays hosted by Vicki from Honest Mum.
only 5 ingredients required - brown sugar, double cream, chocolate beads or chocolate chips, butter and oreo cookies
Makes 1 large 10 inch pie
For the base
2 packs of 154g Oreo cookies
For the caramel
260g light brown sugar
120 mlsdouble cream
For the chocolate ganache
250ml double cream
340g Hans Sloane Ecuador 70% chocolate beads
Sea salt flakes
Raspberry ripple ice cream
- Start by making the oreo base - place the oreo cookies in a food processor and blitz until it resembles fine breadcrumbs.
- Add the butter and pulse briefly.
- Spread the oreo base on the pie tin and smooth out the top making sure that the base goes up the side of the dish as shown.
- Place in the freezer for 10-15 minutes to set.
- In the meantime, make the caramel by placing the butter and brown sugar in a medium sized pan.
- Heat gently over a medium heat until bubbles start to form.
- Remove from the heat and leave for 1 minute.
- Gently whisk in the double cream and continue whisking until the caramel is smooth.
- Set aside to cool for at least 15-20 minutes.
- Take the oreo base out of the freezer and pour the caramel layer on top.
- Return to the freezer for 20-30minutes to set.
- Make the chocolate ganache by gently heating the cream until it just bubbles.
- Remove from the heat and stir in the chocolate beads.
- Continue stirring until the mixture is smooth.
- Remove the oreo pie from the freezer and pour the chocolate ganache on top.
- Refrigerate until set.
- Before serving, add a generous sprinkle of sea salt on top of the pie.
- Slice and serve with fresh raspberries and a scoop of ice cream.
Disclaimer: I was sent some Hans Sloane drinking chocolate beads for review purposes to create a recipe. A positive review was not required and all opinions expressed are my own. This is not a sponsored post.