You guys. I cannot get over this pie. This is seriously one of the easiest, most impressive desserts ever. I mean, have mercy! Just look at it! It’s the perfect amount of decadence without being too rich or overpowering. And the best part is? There are only FIVE ingredients. It’s so easy to make!
There are three layers of decadent lusciousness here: The first is a bliss-inducing dark chocolate ganache, which tastes like the inside of an expensive French truffle. Second, a homemade, fool-proof salted caramel sauce you won’t have to worry about burning. And finally, an extra thick Oreo cookie crust. Because we all know the crust is the best part. Did I mention you only need 5 ingredients to make this? :)
One of my favorite things about this pie is that you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. This is a dessert that’s perfect for when you’re having company over or taking to someone’s house because you’re not busy in the kitchen all day or making a mess!
As promised, only 5 ingredients here! Chocolate chips, brown sugar, Oreos, butter, and heavy whipping cream. That’s all you need!
Finely crush an entire package of whole Oreos — minus the one that you eat, of course — in a food processor or blender. You can also do this in a ziploc bag with a rolling pin.
Mix the Oreos with one stick of melted butter until evenly combined.
Then pour into the bottom of a pie pan. I used this 10-inch by 2-inch deep dish tart pan from Amazon so I could show you guys this fabulous crust, (and so that first slice would be much easier to cut) but trust me when I say you could use any pie pan. It doesn’t have to be a fancy tart pan! :)
Press the crumbs into the bottom and up the sides of the pan. The crust is one of the best parts of this pie!! Pop that into the freezer to set up while you make the salted caramel sauce.
Melt the butter and brown sugar in a small saucepan, whisking constantly, until the mixture begins to boil.
Keep cooking, whisking constantly, for 1 minute, then remove from heat and slowly whisk in 1/4 cup of the whipping cream.
Cool caramel about 15 minutes, then pour into the bottom of the frozen pie crust. Return to freezer for 30-45 minutes, just until caramel is firm. You don’t want it to get frozen.
Next, we’ll make our decadent dark chocolate ganache. Pour 1 bag of chocolate chips into a heat-proof bowl, then bring 1 cup of heavy whipping cream to a simmer on the stove. (Sorry for the lack of step-by-step pictures here.) Pour the cream over the chocolate and let sit for 5 minutes, then whisk until smooth and fully combined. Remove the pie from the freezer and pour the chocolate ganache over the caramel layer.
Smooth out the top with the back of a spoon or a spatula to evenly distribute to chocolate. Return to freezer for another 30 mins, just until the chocolate is set, or you can refrigerate, covered, until ready to serve.
This is the beauty of a tart pan. The bottom is removable, so the rim just pops right off, revealing this beautiful chocolate crust. When ready to serve, sprinkle with a flaky sea salt, like kosher salt or I like using this Fleur De Sel.
Chocolate crust. Gooey caramel. Decadent chocolate. Salty. Sweet. Ridiculous.
This would make a great last minute addition to your Thanksgiving table. Enjoy, friends!! :)
- 1 package (about 36) whole Oreos
- 1 cup (16 tablespoons) butter, divided
- ⅔ cup packed brown sugar
- 1¼ cup heavy whipping cream, divided
- 1 (12 oz) bag dark chocolate chips
- Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
- Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don't want the caramel to fully freeze.)
- Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.
194 Comments
Amanda, wow, this pie!!! oh my gawd, I should not be looking at this at 6:30am in the morning. . now I want this pie for breakfast! and only 5 ingredients?! totally trying this! seriously, love this!
Did you try it? I did at 6 in the morning. It was heavenly “”
Beautiful! Love how simple this is :)
Drooling here girl! Gorgeous Pie!
The fact that this cake is so beautiful, sounds so delicious and seems soo easy is both amazing and dangerous at the same time!!
Oh, my–I am *SO* trying this recipe! Thank you!!
You are killing me, Amanda! The filling in this pie looks positively addictive.
GRACIAS POR COMPARTIR TU RECETA, DELICIOSO PASTEL PARA CONSENTIRNOS
SALUDOS ABRAZO.
Amanda this is INSANE!! WHOA! I would love a huge slice right now! It’s gorgeous, decadent, and only 5 ingredients…no way! Pinned! :)
GOOD GRIEF !! this looks like it will fix anything that ails you lol. I always appreciate how you take such time with the photographs of ingredients and how to’s . I feel like i can copy anything you make. Thank You !
Swooning so hard right now. OMG!
Girl, I am DYING over this pie! NEED! NOW!
this looks out of this world!! OMG SO amazing!!!
This pie looks amazing and so simple to make! I love the chunky layers and will definitely try it soon!
this tart is a stunner!! I love that it’s no bake, too. the prep seems super simple to do, even when you’ve got a lot of other things going. love it!
OMG, only five ingredients for all of that wonderfulness?! I am Pinning this to make in the very near future!
Wow, my tastebuds can’t wait to try this! This is so perfect for the upcoming holidays!
BEAUTIFUL and amazing!
Oh my WORD! I have to get a slice of this right now!!
OMG this looks so amazing Amanda!! My stomach is growling!!
Holy cow!!! That pie is ridiculously delicious looking! I love how easy it is too!!!
This looks to die for! Ohhh, sweet caramel and chocolate heaven!
Wow, wow, WOW!!! This is stunning, Amanda! And only 5 ingredients? Sign me up. :)
i think it is safe to say that next week will be “national dark chocolate salted caramel oreo pie week”.
I am definitely making this for Thanksgiving!!! I am drooling all over my keyboard. Salted caramel is one of my most favorite flavors, along with CHOCOLATE! Will post this on my blog in a few days with your link. Thanks for a super recipe!!!
Yessss! I am NOT a pie person, because I don’t really care for fruit in my desserts or crust….so THIS is definitely the pie for me!!! Why is it only 9 AM? I need this pie!
Oh. My. Word. This pie is perfection!!!
It was so nice meeting you at the Pillsbury event. This looks so sinfully good! And the photos are amazing. Pinned!
I am making this for Thanksgiving!!! One question, do you use the cream filling in the oreos as well?
I did :) But if you wanted to scrape out the inside on a few (or 10) and eat it I’m sure it would be fine too. Haha. ;)
This is so utterly fabulous that I cannot even stand it!
HAD to make this tonight! Just finished my first piece and it was SO amazing! Easy to make and tastes so rich and divine! Thanks for the awesome recipe!
Yay!! So glad you enjoyed, Samantha!! :)
What a gorgeous pie!
i want this for my birthday dessert next month! Drooling!!!!
Do you think this would work in bar form, as a more portable option? I’m familiar with the characteristics of ganache but curious about the caramel especially at room temp.
Hi Jeradawn! It would probably be fine as a bar. It holds up pretty well. I would line the pan with foil so you could lift it out easier to cut it. :) Hope this helps! :)
I made it into a bar (at Christmas) and it worked out very well. I think it goes farther (more people get to try it) because you are able to cut it into more pieces when you are sharing it at a get together.
Thank you for this receipe, in France we’re cooking salted caramel a lot and we love it ! (sorry for my vocabulary)
WOW.
This Pie looks amazing and i swear to god, im going to buy the ingredients tomorrow and im going to bake this pie !!
I cant imagine any other taste, than awesome…
Grettings from Germany ;D
I’m with everyone else – I’m definitely making this soon!
This looks absolutely fantastic, and I may make it for my holiday party this December.
Do you think it will fit in a 10-inch diameter, 1-inch high false-bottom tart pan? I have both the deep quiche pan, and the shallow tart pan.
Hi Carolina! I would probably make it in the deep dish pan just to be safe. It’s better to have more room and not need it than need more room and not have it. :) Good luck! :)
The reason to do it in the shallower pan is to get a perfectly even edge on the crust.
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I made it in the shallow pan. It fits, and it looks very elegant!
Has anyone made it to see if the recipe works?
Yes! I’ve made it several times and it’s amazing!
So you would not make this in Bar form? Can you use semi-sweet, or milk chocolate instead? Thank you !!
Hi Theresa! It would probably be fine as a bar. It holds up pretty well. :) I would line the pan with foil so you could lift it out easier to cut it. :) Yes, you can use any kind of chocolate. Hope this helps! :)
Hi Amanda, I love the recipe! I want to serve this at Christmas lunch for dessert, but it will be summer in Australia, and Western Sydney will be roughly 50ºC (122ºF).
I was wondering how well the tart would hold up if we eat outside on a really hot day (although, I sincerely doubt there will be any left, once my brother spots it)?
Hi Leah! :) Just try to keep them as cool as you can, I’m not sure how well any gooey dessert would hold up with extended exposure to 122ºF. :) They are soft, but stable, at room temperature (72ºF). Hope this helps!
Looks amazing! Could you add some salt to the caramel mixture instead of putting it on top?
Sure, I would add regular table salt to the butter and brown sugar before you melt it. :) Hope this helps! :)
I made the caramel layer with salted butter. It worked very well.
can you make this in a spring form pan?
I’m sure you could, but I’ve never tried it. :) Let us know if you do! :)
I have and it worked great!
I didn’t see this anywhere in the recipe, please forgive me if I missed it – I’m assuming you only want to use the cookie part of the Oreo and you need to scrape out the middle?
I used the whole Oreo :)
I had wondered the same thing, Tracy, but I realized that the cream part of the Oreo helps the crust hold together. After all, it is a combination of sugar and fat. If you were to use only dry chocolate cookies, you’d need more butter, and probably some sugar, or the crust would fall apart.
I just made this as my special birthday treat. Wow. So easy and decadent :-)
Couldn’t wait to make this so I did tonight. Don’t use a regular pie pan/plate. I used a glass one and after pouring in the caramel realized I’m in trouble on the next step. It’s gonna overflow. Oh well, I’m sure the office will eat what is there. Use a deep pie pan/plate!
*Update: Don’t know how but it worked out perfectly! It all fit right in the middle :)
My results using the shallow tart pan, Trader Joe’s chocolate chips, and salted butter in the caramel layer…
https://www.facebook.com/baroque.soprano/posts/10152949849619203
Looks AMAZING!! Thank you for sharing, Carolina!! :)
It TASTES amazing!
*trotting off to Target to buy XXL yoga pants*
I made it this weekend. It was wonderful. However I’m wondering what happened to my caramel center. It’s runny/soft, not solid like in the above pics. Thoughts? Followed the directions to a T. I’m thinking not enough set time in the freezer…
I made it this weekend. It was wonderful. However I’m wondering what happened to my caramel center. It’s runny/soft, not solid like in the above pics. Thoughts? Followed the directions to a T. I’m thinking not enough set time in the freezer… (Sorry for double… hit submit and had wrong email addy)
You’re right Keith, it probably just needed some more time to set up. Hope it was still good anyway!! :)
I am making this for Thanksgiving and I know it will be a hit. I’m wondering if the boxed Oreo pie crust crumbs would work, or do the whole Oreos with the cream add more substance to the crust?
I personally wouldn’t use the boxed Oreo crumbs :) If you don’t have a food processor to crush the Oreos, I’ve made this crust several times with just a large ziploc bag and a rolling pin (or even a glass) to crush into crumbs. :) Hope this helps! :)
This looks scrumptious! How long do you think it would keep in the refrigerator? I’d love to make it for an office party, but I would need to make it at the beginning of the week and hold it until the party at the end of the week (it’s kind of a busy week). Would it last, or does it need to be eaten quickly?
Hi Alicia! Hmm… a week might be a tad long. How about this: will your pie pan fit in a large freezer bag? You can easily find huge 2-gallon ziploc bags this time of year. I would make the crust ahead of time (a week in advance is fine) and then cover it with foil and put it in the ziploc bag and freeze. You can also make the salted caramel sauce a week in advance and store it covered tightly, like in a mason jar, in the fridge. Two nights before the party, warm the salted caramel sauce in the microwave until just softened, and pour into pie crust. Cover back up and refrigerate. Then the night before the party all you’d have to do is just make the chocolate ganache real quick — it only takes 5 minutes. Pour it over the pie and refrigerate until the party. Would that work? Hope this helps!
Amanda, That actually worked out perfectly! I did mine in my springform pan since I didn’t have a deep dish pie pan — it made it a little wider and thinner than a pie pan would have, but it still worked out great! Thanks for the tips!
It looks amazing, however I’m not a fan of caramel. :-( I know, I know! Kind of defeats the purpose of this type of pie. Haha. Anyways, the rest looks amazing and I’m curious if I could substitute some other type of feeling for the caramel?
TIA!
How about peanut butter? :)
Ooops…. filling* ;)
Made this for a work potluck lunch tomorrow. Based on my tasting while I cooked, I think I’m a shoe-in to to be everyone’s new favorite. YUM!
Hmmmm. That would be yummy! Any suggestions on how much PB I and should use and if I need to do something specific with it before putting it on (heating it, adding sugar, etc)?
Do you have to put it in the freezer each step? Or would a longer time in the refrigerator work?
Not sure how it will “sit” in my bottom drawer freezer easily without spilling. And would definitely need to eat some things before I could make it.
I always do the crust in the freezer, but yes the other layers can definitely firm up in the refrigerator. :) Hope this helps! :)
Follow all the steps just like it said my caramel was runny…. What I made wrong ? :(
you could eliminate the brown sugar and make it really really simple buy using caramel sauce (icecream topping)…..just sayin’ from one lazybones to another…lol
Thanks for sharing this recipe! I made it today, and it is so so good! Happy Thanksgiving to you and your family!
Woohoo!! So glad you enjoyed, Michelle!! :)
omg! Just finished making this and it’s chillin overnight! Can’t wait to taste it! What can be bad lol! Thanks Amanda
I just made this pie to serve to my family on Thanksgiving. I had never made a pie crust and didn’t even own a whisk. (I bought one so I could make this pie.). It was amazingly easy and I am pretty sure it is going to be delicious.
This is chillin’ in my fridge waiting for me to take it to my in-laws for Thanksgiving. It was so easy to make and I had all the ingredients already when I saw this recipe on Facebook last night. It looks absolutely amazing!
I don’t have a tart pan, and I didn’t want to make it in a pie pan — I wanted to be able to take it out of the pan so you could see how pretty it was! So I lined a spring form pan with foil and tried to smooth it down as much as I could. So I’ll take it out and place I on a plate to serve. I’m very excited to take a bite! :)
I made your fabulous dessert for Thanksgiving dinner! The poor pumpkin pie didn’t stand a chance of being chosen with that showstopper. When I was making it, I had my doubts since BOTH the caramel and the ganache layers looked quite a bit thinner than yours, even though I followed directions. But they were perfect. . . Thanks!
Yay! JURY’S IN – a winner!
Thanks very much – it even looked the same! A fan. Happy Holidaze!
I ended up making this in a 9×13 inch pan. It seemed like the oreos were too much for my pie pan. I did have to double the caramel and chocolate layers, but it worked fantastic and looked great!
I think I would make it like this again if I had a big crowd. I’m also thinking of making this in mini muffin tins with the papers for tiny desserts to add to a dessert plate.
Took this for Thanksgiving dinner today, and it was sooooo good! The layers just kind of melt in your mouth, and then you get the bit of crunch from the cookie crust, and the salty taste at the end….perfection.
I made mine in a springform pan, and it worked perfectly.
I can’t wait to enjoy a slice tomorrow for breakfast with my coffee :)
I made this in a pie plate, and it turned out perfectly! A tart pan is on my Christmas list, because it would probably be easier to serve. This pie was a HUGE hit. Forget traditional pies – this was the star. It’s already been requested for Christmas. Thanks, Amanda!
I made this for Thanksgiving. It was very good but very rich., especially when you add it to the 5 other desserts that we had…I know, bad, huh?
I also had the runny caramel filling problem – not sure why. But it was delicious anyway!
I made this for Thanksgiving and it was a big hit! It was the first pie to disappear. The only complaint I heard was I should have made two.
I made this for a family Thanksgiving. It was a hit! The word used by most to describe it was “decadent”. I used a 10″ spring-form pan. It was so delicious! And so easy to make too.
Amanda this pie looks so yummy and dangerous. Mm
If your in a pinch could this also be done with a store bough oreo crust?
I made it yesterday and it was delicious. I used a different chocolate crumb crust because I’m not mad about Oreos. I suggest you leave it in the fridge until you’re putting it on the table, and put the salt on last thing, too. It was soooo rich. I think I’ll try a mix of milk and dark chocolate next time. Thanks!
I am so going to make this and guess what I have two boston terriers too!!! Love them and it looks like I am going to love this dessert!!! Thanks for sharing……… Julie
WINNER!!! This was insanely rich but SO delicious! Will you brainstorm with me on how to possibly make this into bite sized pieces? I’m doing a treat bar and want everyone to try it! I was thinking mini cupcake tins but a liner probably wouldn’t work and it might be more of a mess than wha it’s worth. Do you have any suggestions??
Thanks So Much!! :)
Krista
Hi Krista! I would probably make them in a 9×13 pan lined with foil. Be sure to coat the foil generously with cooking spray. I would press the Oreo crust only on the bottom, not up the sides. Refrigerate overnight so it is very firm. When ready to cut, you can lift the entire pie out by the foil and cut into bite-size pieces. Return pieces to fridge until ready to serve, and serve straight from fridge, as cold as possible. Hope this helps! :)
Did you try her suggestion as i was thinking of doing the same thing? i only worried it wouldn’t be firm enough
If you are using a tart pan-can you remove the finished tart off the tart pan base? I want to make this dessert to take for a potluck but don’t want to have to worry about getting my dish back etc.
I would be using either a 1 inch deep tart pan (10 inch) or a 9 or 10 inch springform pan.
Could you also add a layer of marshmallow between the caramel and chocolate?
Thanks Amanda! I’ll try that :)
I made this for Thanksgiving and it.is.freaking.awesome! Everyone requested it for Christmas! So easy and so scrumptious!
love you
Thank you so much for sharing this recipe. I made it yesterday to bring to a friend’s home. I wanted to try it out before serving for Christmas eve. Let me just say, YUM! It was a hit and really so easy to make. Great recipe!
I’m going to try this, however I’m thinking you can’t freeze this? I was going to make it for a party a week ahead of time.
Thx
Dina
WOW, I am going to try this one on the weekend!
that looks ridiculously delicious!!
Have you ever tried doubling this recipe and making it into bars instead of a pie? Needing something to take to a party, and this sounds scrumptious.
Making this as I type.. Ah, I am waiting the 15 min for the caramel layer. Looks so good. Making it for a birthday party (Maybe again for a Christmas party later in week.)
oh my goodness I just made this pie tonight and it’s rediculously good and so easy to make! Thank you!
This pie was so incredibly delicious! I made it for a dinner party last night and it was a hit; my friends’ eyes actually rolled back in their heads as they sighed in ecstasy after the first gooey, crunchy, sweet-bitter-salty bite… I added a tablespoon of single malt Scotch (Lagavulin) to the chocolate ganache after it cooled a bit, because I think dark chocolate is always even more amazing when there’s a bit of booze involved! ;) And the other great thing was that it’s egg-free so my friend who is allergic to eggs could enjoy this wonderful dessert too! Thanks for the recipe; I will definitely make this again!!
I made this last night for a girlfriends birthday, she’s not really into cake, but loves chocolate. It was absolutely perfect! So easy to make and tastes heavenly! I used salted butter in the crust/caramel so I didn’t add salt to the top. Thank you so much for sharing!
ABSOLUTELY AMAZING!!!!
I might have missed this but does it freeze well? I’m thinking of making bars or mini muffin tin ones ahead of time for Christmas. Do you think spraying mini muffin tins would be okay to get out?
Hi Laura!
I have never frozen it, I’m not sure how the consistency of the caramel or ganache would turn out. The Oreo crust could be frozen ahead of time — I probably wouldn’t freeze it longer than a week, and be sure to keep it sealed airtight very well. Oreos tend to pick up other flavors in the freezer easier than some other things. I would make the pie in a 9×13-inch pan as bars instead of mini muffin tins. Check out comment #100 for more info on making it as bars. Hope this helps! :)
Fantastic!! Thank you!!!
My husband’s mother always made his birthday cake in a Christmas tree pan, so I pressed the Oreo cookie crust into a shaped pan and put it in the freezer. I am going to layer the rest on top. Will it be impossible to get out of a shaped pan?
looks amazing – sorry for my ignorance, but is heavy whipping cream same as dojble cream? I’m in UK, but going to make for Christmas pud!
Yes it is…I’m in the UK too & have just made it using double cream …It’s amazing!!! Also i added a teaspoon of salt to the caramel mixture to make salted caramel instead of putting it on top!! Delicious x
This dessert looks so DELICIOUS! Love all of the interactions in the comments too! Pinned to my “Christmas Cravings” board.
could you reheat the caramel, if it is runny? or since the cream is mixed in, you shouldn’t reheat?
Thanks ahead
I made this for Thanksgiving and it was a big hit! The crust crumbled apart a lot. Would baking it like you do a graham crust help?
Could you convert the recipe into ounces & fluid ounces/ml please?….I have no idea what a cup is & when I’ve googled it there seem to be variations…..x
Made this last night and served it today with Christmas dinner–it was absolutely WONDERFUL! Gooey, rich, salty-sweet, and gorgeously decadent. Thanks for the fantastic recipe! ^_^
Hi! I have a question ´cuase I don´t live in the US and I don´t know how much a package of oreos weigths. How many ounces did you use for the crust?
Thanks!
Count 36 crackers