Hey there, fabulous foodies! Ready to dive into a dessert that’s rich, indulgent, and totally drool-worthy? Say hello to my Love Pie, an Oreo base-Caramel-Dark-Chocolate-with-raspberries-on-top-deliciousness Pie! This is the kind of dessert that makes you want to skip dinner and head straight for the sweets. Let’s get started, shall we?
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1 hour 45 minutes
Yield: 1 (10-inch) pie 1x
Category: Pie
Method: No Bake
Cuisine: Dessert
Ingredients:
For the Crust:
24 Oreo cookies (filling included)
6 tablespoons melted butter
For the Chocolate Ganache Layer:
1 cup heavy cream
10 oz dark chocolate, finely chopped
For the Caramel Layer:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream, at room temperature
PLENTY OF RASPBERRIES!
Directions:
1. Prepping the Crust:
First things first, preheat your oven to 350°F (175°C). We need it nice and toasty for our crust!
Grab your food processor and blend those Oreo cookies until they’re fine crumbs. Mix in the melted butter until everything is well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Make sure it’s packed in tightly – we don’t want any runaway crumbs.
Pop the crust into the oven and bake for about 10 minutes. Let it cool completely before moving on to the good stuff.
2. Making the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Don’t let it boil!
Pour the hot cream over the chopped dark chocolate and let it sit for a couple of minutes. Then, whisk until smooth and shiny. Pure magic!
Pour the ganache into the cooled crust, spreading it evenly. Chill in the fridge until set, about 1 hour.
3. Whipping Up the Caramel:
In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick amber liquid. Watch closely – caramel can turn from perfect to burnt in seconds!
Carefully add the butter, piece by piece, and stir until melted. Be prepared for some bubbling!
Slowly pour in the heavy cream while stirring. Again, expect some bubbling action. Let it boil for about 1 minute, then remove from heat.
Let the caramel cool slightly before pouring it over the set ganache layer. Spread it out evenly and refrigerate until firm, about 2 hours.
4. Serve and Enjoy:
Before serving, add all the raspberries (the more the merrier IMO)
Slice, serve, and prepare to impress everyone with your dessert skills. Don’t forget to take a pic – this pie is an Instagram star!
And there you have it! A pie that’s as easy to make as it is to eat. Trust me, this Raspberry Caramel Dark Chocolate Pie is going to be your new go-to dessert. Happy baking, friends!
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