You guys. I cannot get over this Salted Caramel Dark Chocolate Pie recipe. This is seriously one of the easiest, most impressive desserts ever. It is one of our absolute favorite no bake pies. The salted caramel adds a delicious layer to traditional homemade chocolate pie!

Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

This Salted Caramel Dark Chocolate Pie is the perfect amount of decadence without being too rich or overpowering. And the best part is that there are only FIVE ingredients. It’s so easy to make!

Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

Dark Chocolate Pie Recipe — Three Layers of Decadence

There are three layers of decadence in this dark chocolate pie recipe:

  • 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. It’s 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!

Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

Dark Chocolate Pie Recipe Ingredients

Chocolate chips, brown sugar, Oreos, butter, and heavy whipping cream. That’s all you need!

Making the Oreo Cookie Crust for Salted Caramel Dark Chocolate Pie

How To Make Dark Chocolate Pie (Step by Step)

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.

Making the Oreo Cookie Crust for Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

Mix the Oreos with one stick of melted butter until evenly combined.

Making the Oreo Cookie Crust for Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

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! :)

Oreo Cookie Crust for Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

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.

Salted Caramel Sauce for Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

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.

Salted Caramel Sauce for Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

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.

Chocolate Ganache for Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

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.

Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

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 dark chocolate pie.


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 your dark chocolate pie, sprinkle the top with a flaky sea salt, like kosher salt or I like using this Fleur De Sel.

Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

Salted Caramel Dark Chocolate Pie perfection! Chocolate crust. Gooey caramel. Decadent chocolate. Salty. Sweet. Ridiculous.

Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!!

This Salted Caramel Dark Chocolate Pie is the perfect dessert for sharing with friends and family. Everyone will ask for the recipe!

Salted Caramel Dark Chocolate Pie

Salted Caramel Dark Chocolate Pie

  • 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


Dark chocolate pie with a layer of salted caramel and an Oreo cookie crust.



  • 1 package (about 36) whole Oreos
  • 1 cup (16 tablespoons) butter, divided
  • 2/3 cup packed brown sugar
  • 1 1/4 cup heavy whipping cream, divided
  • 1 (12 oz) bag dark chocolate chips
  • Flaky salt like kosher salt or fleur de sel


  1. 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.
  2. 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 1/4 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.)
  3. 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.



[donotprint]Salted Caramel Dark Chocolate Pie — The BEST Chocolate Pie Ever!![/donotprint]

If you love this Dark Chocolate Pie recipe…

Check out our Peanut Butter Pie recipe!!

Peanut Butter Pie Recipe

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365 Responses
  1. lazyme

    10 stars!
    This is awesome. Probably the best dessert that I’ve ever made. I did have the problem of a runny caramel layer that some other reviewers talked about. But I’m not a caterer so the presentation was not my key concern. it still worked great for me. I want to serve this to my DD and her hubby…..but I’m not sure that I want to share. lol. Thanks for this great keeper.

  2. Dee

    I made this for Christmas Eve and it was a huge win!! Easy and we loved it. Used a 9.5” tart pan and it is filled all the way to the top. Can’t wait to make it again – and try the peanut butter version too.

  3. Tracey

    I “pinned” this recipe quite a few years ago but hadn’t made it until this weekend and Oh my goodness! This is the best dessert I’ve had in years and it was so easy to make! It turned out just like the picture and I’ve added it to my “make for Thanksgiving and Christmas” sweets planner! Thanks for sharing your recipe.

  4. Aly Pitts

    I’ve made this twice now. Both times my caramel has come out grainy like my sugar didn’t dissolve. The second time I made it, I let my caramel boil for several minutes (instead of one) before I took it off the heat. It was still grainy. Is this normal? Any suggestions?

    1. Kelli

      I followed the recipe to a T and it came out so delicious! It is very rich so most people only ate a small piece but, that just means more for leftovers. ?

    2. Beth

      Your sugar has gotten on the side of the pot, crystallizing the sugar. Use a brush with water to brush off the crystals until the the sugar has darkened. Once it’s darkened, (with brown sugar, once it boils for about 3-5 minutes) you won’t need to brush the crystals off.

  5. Anna J.

    Made it for Christmas and it was fantastic. Very rich but tasty. I had pretzel salt on hand that worked well. Used a premade Oreo crust which saved some effort.

    1. Melissa

      Making this for my daughter’s birthday and she previews milk chocolate but LOVES caramel. I would like to make a milk chocolate ganache instead of dark. Do you know what the ratio for milk chocolate to heavy cream would be to make the correct ganache consistency for this pie? Thanks

    2. Kelly

      I made this for New Year’s Eve. It was such a hit that it’s been requested for a birthday 2 weeks later lol. Super rich, extremely delicious.

  6. TwirlyGirly

    Looks yummy, but it should be called Salted BUTTERSCOTCH Dark Chocolate Pie!

    Caramel is made with granulated white sugar; to make caramel, the first step is to caramelize the sugar, then add cream. Butter is sometimes added after the sugar has been caramelized, before adding the cream, depending upon the application.

    Butterscotch is made with brown sugar. The sugar is melted with the butter; it’s not caramelized. Then, it’s cooked to a specific temperature, depending upon the application, and cream is added last.

    Your recipe, based upon the ingredients and method, makes butterscotch; not caramel.

    1. Azure Q

      Naha. Not sure why you started it off with the faux compliment but thanks for the info I guess.

      You really ought to try it instead. Easier than pedantics. It’s grande.

  7. K

    So simple and delicious! (But be forewarned, rich!) Keep having to (happily) make this over and over on request of young and old alike.

    1. Donna

      I had this pie at a restaurant and it was the best dessert I ever ate! I look forward to making it myself and appreciate the instructions.

    1. Jenn

      It’s delicious in bar form, I just double the caramel. Plus it’s easier to cut smaller pieces and it lasts longer! I make mine in a 9×9 in. pan

    1. Amanda

      Hmmm, I would probably make a pumpkin pie, then add the caramel and chocolate layers on top. Good luck, let me know how it turns out!

  8. Scarlet

    I love dark chocolate and I love salted caramel so I absolutely must try this pie recipe! It sounds amazing. I am pinning to bake soon!

  9. Sankalp

    Was inspired and changed the dessert in our menu for our party. It was a big hit. Added pecans before pouring the caramel. It’s really awesome. Used extra dark Guittard choco chips which gave an awesome bitterness to the Ganache. The Caramel was perfect – gooey and not at all runny. Thanks.

  10. Mo

    Hey folks, I assume Heavy whipped cream means unwhipped. Gonna try it tomorrow night. From all the comments here I hope my chocolate and my carmel set:)

  11. Veronica

    The salt in this recipe truly complements the sweetness of the chocolate pie it was delicious. Thank you fro sharing.

  12. Julia Stearns @ Healthirony

    That salted caramel dark chocolate pie is sweet and cute. Will prepare it for a birthday next week. I can’t wait to try these out! It sounds delicious too!

  13. Vicky

    I love this recipe but it’d be so much more helpful (not to mention, precise!) if the ingredients were in grams and millilitres!! I have to convert every time!

    1. Amanda

      Lol, yes, I agree! :) I prefer using grams when baking also!! But I’ve actually never used millilitres!

  14. AnitaG

    My caramel doesn’t look that color it’s a lot darker, though I followed the directions to the letter. I also found the amount of cookie crust was disproportionate to the rest of the fillings. I am going to try again and make my own adjustments. 

  15. Teri

    I made this for my boss’s birthday. SO SIMPLE yet people thought it was very difficult. Win win for me! It was so loved my boss nicknamed it the devil’s pie! Making a second one today for myself! Thank you, thank you, thank you!!!!

  16. Walter

    Hi, I came across your recipe from I have a question,,, you mention a few times calling the caramel salted caramel. Yet the nowhere in the directions does not say to add salt to the caramel but to only the top of the finished pie. Can you please clarify this for me . I want to make this for Christmas. thank you.

  17. Walter

    Hi Amanda,
    I came across your recipe for this dessert and have a question. You keep mentioning in many places in the recipe and in your posts “salted caramel”. Yet nowhere in the recipe ingredient or in directions do you say to add salt to the caramel sauce and only seem to add salt at the very end as a topping to the ganache . Can you please clarify as I would like to make this for Christmas. Thank you.

    1. Annoyed

      Walter, come on. Pretty obvious the salt is on the top. Change the order in the title of it bothers you that much or is it just important for you to call it it out. ?

    2. Barbara

      Hi Walter,

      Pay no mind to Annoyed…geesh…

      I plan on adding the salt and not the kind that is recommend, to the caramel and not on top.

      Hope that helps. Happy Holidays!


  18. Filipa

    Hello, can I use a chocolate bar, dark, instead of chicolate chips?! And is it going to work well if I use a glass pie pan?! Thanks!

    1. Amanda

      Yes you can definitely use a chocolate bar! I would chop it up first so it melts easier. Yes, it should definitely work in a glass pie pan. Good luck!

  19. Barbara

    Made it, loved it! Next time I will make it with a double amount of caramel, because the chocolate ganache was very overpowering in taste when I made it :) thanks for the recipe!

  20. Song of songs

    My husband gave it a 5 out of 10, my son however said …mum this is 13 out of 10
    SECOND DAY even better

  21. Laura

    I made this last week and it was AMAZING. So tasty. However, the caramel filling was very running, so it was difficult to cut and serve. And when trying to eat it with a fork, the ganache would slide right off, and the caramel spilled all over the plate. Still tasted incredible, but I’m wondering what I did wrong with the caramel. How did you get yours to set so firm? I followed the instructions to the letter, and the only thing I can think is that maybe I needed to boil it longer than a minute before removing it from the heat and stirring in the heavy cream. Any suggestions would be appreciated as I’m hoping to try this again later this week!

    1. Cindy S

      I find that when making caramel, it’s best to have a candy thermometer and aim for 245*F. Hope that helps! I’m going to make this dessert this week and based on the reviews, I may try that to be safe!

  22. Paula Neese

    It looks like you do not put parchment paper in the bottom of the tart pan or grease the sides, is that correct? Sorry to be ignorant, but I have failed to get cakes/pies out of pans before and want to be sure to make this work.

  23. Chelsey

    I’ve made this several times and my family LOVES it, but I can’t ever get the caramel right. I’ve tried freezing it over night, cooking it a little longer, cooking it less, but I can’t figure it out. Do you have any suggestions on how to make the caramel firmer like your picture?

    1. Lois

      I buy kraft caramels, chop them up and melt them into the caramel, it’s the only way I can prevent caramel from spilling out.  I use about 10-15 of them. Hope this helps

  24. Kristin Kail

    I have had this recipe bookmarked for quite some time now. I finally got around to making it last night & brought it to my daughter’s school today for their “Chocolate Bliss” celebration of the teachers & staff on Valentines Day. I’ve had several teachers email me for your recipe, saying how amazing it was. Now I’m going to have to make another one for our family so that I can try it for myself! There was nothing left but crumbs at the end of the day ?

  25. Terry

    I’ve made this a few times over the past few years and only just realized: Salt is an ingredient too, so it technically has six.

  26. Debra Chipman Alley

    I’ve made this pie twice this holiday season. It’s delicious and family really liked it.  Both times however, the caramel did t set, as soon as I cut the first piece it slides. Very tasty but obviously I’m doing something wrong.  Any ideas?

  27. Jill Roberts @ WellnessGeeky

    Gorgeous pictures. I made this dark chocolate salted caramel oreo pie for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  28. Nicole

    I made this for Thanksgiving dessert; everyone wanted this and not the pumpkin pie!
    It was relatively easy to make and everyone really loved it.

  29. Rebecca

    Hi! I’m a school teacher and to celebrate the end of term on Friday, staff are going on a narrow boat down the canal. I plan to make this pie to take along. Is the chocolate dark or milk chocolate? We use different terms here in England!  Many thanks! Rebecca 

  30. Allison

    This is so delicious!! I made both this one and the peanut butter one, thinking I would like the peanut butter one best, but this one was my favorite. The peanut butter version is amazing as well but not quite as good as this one. I would highly suggest this to anyone. It looks beautiful, is easy to make and tastes amazing!! 

  31. Marianne Evans

    Made this last night for a dinner party with rave reviews! Here are my Bench notes:

    It’s very difficult to slice if ice cold. I suggest leaving it out of the fridge for a half hour or so before serving. Also, important, serve very small slices. It’s like candy and very rich. Delish…..

  32. Sara

    Do you use light or dark brown sugar for this recipe? I used dark brown sugar and it is very dark but taste good. It’s in the freezer now, I’m hoping it all works out ha. 

  33. Debbie Corral

    This is a wonderful tart. I made it to take to a friends home for dessert . She made a Jambalaya and this ended the meal beautifully. Very decadent, you only need a small piece. Easy to make and truly delicious. Thanks for sharing this lovely dessert.

  34. Megan

    Do you think this would work without the caramel as a pure chocolate pie? Maybe double the amount of chocolate filling?

  35. Rui

    After step 2 ( directions) my mix was dark brown, nowhere close that vibrant yellow color on your picture.
    What might be the reasons?

  36. Dana

    I’ve made this several times, and the Carmel layer has only set up correctly once.  What do you think I am doing wrong? It still tastes good obviously, but I want perfection :)

  37. Lydia

    Hey. i just wanted to let the world I made this recipe and it turned out great. I’m mainly letting you know because I was crazy low on time so I made the crust Sunday night and froze it. Monday I made the caramel and chocolate and assembled the pie, then froze it. Wed night i defrosted in the fridge and it was perfect for thanksgiving. great, easy, delicious recipe, a keeper for sure!!!

  38. Tiffany

    This pie was such a treat last year only half my family got to eat it. A diabetic said it was well worth raising his blood sugar. Everyone asked me to make two this year! Excited to eat it again tomorrow! Thanks for the amazing recipe!

  39. Cassie

    I am curious after reading all these comments (but no answers on those) if the problem may be whether the person is “making/whipping” the heavy whipping cream before adding as ingredients to the caramel and the chocolate??. I’ve made that mistake before, as some do and some dont require…. but the recipe does not specify. Anyone????

  40. Rachael

    This dessert was beautiful, decadent and one of the simplest things I have made. I made it for a work function and people were blown away! The sea salt is the perfect touch! Thank you!

  41. Susan

    Do you keep the pie refrigerated until you are ready to serve? How long should you let it sit at room temperature before serving?

  42. Jeni

    I am making now, and my caramel is SO dark! I used dark brown sugar, is that why? Do you think it will negatively affect the pie? It’s for a birthday at work tomorrow!

  43. yomama

    I’d love to try it, but hate that it doesn’t have other measurements, I have no idea how much a cup is, or oz. Think about the rest of the world too, aight?

  44. The Brunette's Tofu

    Such a delicious recipe! Thanks for sharing, I’ll have to try it and I’m now following you!

  45. Casandra

    I made this pie following your directions exactly but my Carmel never hardened up it stayed the creamy it firmed a little but not enough. When I cut into it the Carmel just drizzles out the sides. Help what happened

  46. Heather

    I’m a few years late to the party but I made this today instead of a cake (fiancé’s birthday) and it is phenomnomnom! So simple but so decadent. It was definitely a hit — thanks for sharing!

  47. Lauren

    I’ve previously made this and I’m making it again. I’m thinking of trying mint oreos in substitution of normal oreos and mint chips mixed with chocolate chips instead of all chocolate chips. I think the flavors will mix well and taste great! Could most likely work with peanut butter oreos and peanut butter chips.

  48. Rachel

    Hi there! Do you think this would work on a regular Pyrex pan (9″ x 1.2″)? If so, how would you recommend adapting the recipe? I don’t have a deeper dish pie pan but this looks amazing and easy to make!

  49. Cheryl

    OMG decadent pie…Just remember to take it out about 10-15 min before cutting as it was too hard to cut. I wasn’t sure if people like salted caramel so I left it off. Good thing. Might do 1/2 with salt next time. Amazing!!!

  50. Lindsey Lyman

    We just made 81 (yes 81!!!)of these pies over the last 2 days for our adoption fundraiser. Thank you for the simple but incredible recipe. It was a huge sucess.

  51. Dorothy

    This was a magical recipe! I made it for my mom’s birthday and everyone raved about how amazing it was. I got “this is the best pie I have ever eaten!” I will be making this again!!

  52. Jennifer

    Absolutely love this pie. Have made it a couple of tines niw and it is a crowd pleaser. Making it this weekend for a work pie off.

  53. Meghan

    I made this and it was amazing but my chocolate ganache never set up. It was runny. Any ideas why that happened? I want to make it again but the presentation was terrible because the ganache was so runny

  54. Emily

    Made this for my daughter’s birthday and it is a hit. Will definitely make again. So easy and so delicious. Thank you!

  55. Beverley

    This pie  is absolutely delicious! I was mildly concerned I would be the only person in the house who liked it, and thus left to eat the entire thing myself,  which I would have happily done, but before I managed to get my second bite in, my husband asked for a second helping. I also found it very easy to make. Thanks for posting this!

  56. Pat

    It’s 5:45 AM & I’m hoping to have this done for Easter dessert. I forgot the whipping cream.ugh
    Can I substitute evaporated or condenced milk?

  57. Christy B

    I made this pie last week. It was rich and delicious! After reading all the comments, I was a little concerned when my caramel had the consistency of chocolate syrup after it cooled 15 minutes (after mixing in the cream). In my mind, refrigerated chocolate syrup is still runny, even if you freeze it first, it won’t stay firm. So I returned the caramel to the stove and boiled for one more minute. 15 minutes later it still seemed too runny so I repeated one more time. THEN after it cooled down, it had the consistency shown in the photo above where the caramel is pouring into the pan. My caramel was darker because I used dark brown sugar. Otherwise, it poured similarly to the photo. To answer a question above, yes, it’s fine to continue cooking after you mix in the cream. One minute of boiling sugar and butter will produce different results depending on your stove and cookware. I think the caramel has to reach a certain temperature before it will set up correctly in the refrigerator. I don’t know what that temperature is, but for me, three minutes of boiling (2 after cream was added) did it. My caramel layer was firm but soft and not sticky at all when I cut through it. And it held up fine out of the refrigerator for short periods of time. I might try just 2.5 minutes boiling next time, as the caramel was noticeably firmer than the ganache. I would prefer the two layers to match in firmness. I followed directions exactly for ganache and that turned out great, even though it “oozed” into the pan and created a smooth surface without me needing to spread it around as shown in the photo. It still set up fine. Also, I used regular whipping cream for both layers, not heavy whipping cream, and that works fine as a substitute. The flavors of each layer plus the salt = divine!! Do be sure to add the salt on each piece just before serving as it will dissolve into the chocolate after a few hours. Hope these tips help!

  58. PeachyVanilla

    looks yummy!! i’m planning to make it tomorrow but i have a question, do you use whip cream or heavy cream? i’m a newbie so i don’t really get the difference between whip cream, heavy whip cream and heavy cream. Thank you for wonderful recipe :D

  59. Milea Cristina

    Hello! The chocolate pie looks amazing, I’m looking forward to try it. I have some questions, before I start preparing it.
    do you cool the melted butter before adding it to the oreos?
    what kind of vanilla do you use (powder, vanilla sugar, vanilla essence)?
    is the brown sugar simple or with molasses?
    at what point do you add the salt in the caramel sauce?
    do you cool the caramel before adding the cream?
    do you whip the cream before mixing with the caramel sauce?
    Thanks a lot,

    1. Christy B

      I just made this pie last week and added my tips in a comment below. But here’s the answers to these questions:

      You do not need to cool the butter before adding to oreos.

      There’s no vanilla in this recipe…

      I think any kind of brown sugar, light or dark, will work.

      You don’t add salt to the caramel. You put it on top of the finished pie.

      You don’t need to cool the caramel before adding cream.

      You don’t whip the cream before mixing with caramel.

      Hope that helps!

  60. Les H.

    This was easy to make and it is delicious. Its amazing how the salt brings out the caramel flavor. Fleur De Sel is perfect for this recipe.

    I had to freeze the pie before I could get those picture perfect slices shown in the recipe. Even frozen, the caramel still stuck to the knife blade. Did I need to cook the caramel longer? Or is it just that sticky?

    Great blog! Glad I found it, I will be trying a lot of the good things I have seen here!


    I made this for our New Years Eve dessert and my sweetie loved it. He loves dark chocolate so I knew it was a recipe to try. He said it looked and tasted like an expensive dessert from a restaurant. It was delicious, decadent, and easy to make. I will definitely make this again. We loved it! Thank you for the recipe!

  62. Kristin

    Made this for Christmas. Made on the 24th and refrigerated until served. So delicious! A definite hit and will be making again soon. Thanks so much for the recipe!

  63. Tiffany

    I have tried this twice and it didn’t work. I have followed your steps exactly and the caramel is always too runny. I don’t know what I’m doing wrong. I seem to always have this issue with making caramel

  64. Pippa

    Made this the other day and we were all blown away….amazing good. Had to make a few changes due to our brown sugar isn’t the same as yours and I don’t do real dark chocolate very well, and I put white chocolate on top instead of salt….but never the less it was yummy.
    I will for sure be making this again and I have made a post on my blog about it and linked to this site as well.

    Thank you for sharing this great recipe.

  65. sandra l. decker

    i have made this luscious oreo pie several times and it was delicious every time and so easy to make. it is one of our favorites if not these favorite.

  66. Bill

    The caramel came out much darker than the pictures. Followed the cooking time as noted. Made a second batch on lower heat thinking I had “burned” the first. Any thoughts?

  67. Debbie Wheaton

    I want to make this for Thanksgiving but I was wondering what you thought about using a high quality store bought caramel sauce. I have made caramel several times with mixed results every time. Sometimes it comes out fine, other times, not so good. Thank you for such a great recipe for the holidays.

  68. Margie

    I recently became vegan. I know Oreos are vegan, but do you think I could substitute vegetable oil “buttery” spread for butter, peanut butter for the caramel and some other substitute for the cream for the ganache? I would use vegan dark chocolate chips. Any suggestions? Thanks!

  69. Jenifer

    So, I made these last night for my dinner guests, except I made them into bars. Instead of putting foil into the baking dish, I used parchment paper, which was really handy. I think that I may not have simmered the heavy whipping cream at the end that goes in the bowl of chocolate chips, bc the chocolate never really set up, it was gooey and sliding off the top, or became more like frosting. I had let the heavy whipping cream start to boil up, but when I had poured it into the bowl and let it sit in the chocolate chips, it seemed like the heavy whipping cream was NOT that HOT???….but it was still WAAAAYYYYYY too good. I actually couldn’t finish my one little bar, without drinking milk! LOL I need to perfect the last step of the process of making these, but they really aren’t that hard to make and it’s actually 6 ingredients, not 5, bc you have to remember to put the Sea Salt (I used coarse sea salt) on the top when serving it. Great, rich recipe though!

  70. Syndy

    I made this for my family on Sunday and it looked so decadent that my family asked where I bought it from. When I told them I made it, they were shocked! We all couldn’t believe how amazingly delicious this dessert tastes and looks!!! My children asked for the recipe, which I passed on, and said this will now be the recipe to make for family parties. Haha!! This was so easy but tastes WOW!!! Thank you so much for coming up with this recipe and sharing it with all of us!!

  71. Kim

    made this last night. soooooo very good! just wondering, my husband LOVES peanut butter. any suggestions for a peanut butter layer instead of caramel?

  72. Cassandra

    Please help! I’m not sure what I did wrong, but I made this the other night and mine was like a big bowl of soup. Both the caramel and the chocolate ganache were very runny. I followed the directions exactly, and I am not a novice baker or cook, so I cannot figure out what I did wrong. Even though it was a big bowl of chocolate soup my husband and I still ate it and thought it was delicious (pathetic I know–but we love chocolate), but we threw the rest in the garbage because it was leaking out of the tart pan all over the counter. Please help because I would love to make this again the correct way.


  73. Cindy

    This dessert was amazing. I made it yesterday and everyone loved it. I made it in my springform pan and it worked out beautifully. I will definitely be making it again.

  74. Denice

    I’m sorry…this is called “…salted carmel”, but I don’t see salt in the ingredients or instructions. Should I put it in the carmel or on top?

  75. Anna

    Omg, thank you so much for posting this recipe. It is amazing!! I made it today in a 7×11 pan and cut into bars to bring to work. They were a little difficult to slice, my caramel was very sticky even after it set. I did add about half a teaspoon of vanilla extract to the caramel, otherwise followed the recipe exactly. It tastes just as amazing as it looks!

  76. SClarke

    OK. I never comment but I *have* to comment. This pie is A.MAY.ZING. I debated about using a tart pan with 1″ sides, and I’m glad I opted for a standard glass pie plate — because I do think the filling would have spilled out over the sides and made a royal mess. The recipe is as easy as it looks and tastes even better than you’d expect (if that’s possible). I used pink fleur de sel for the top and cut it into very small pieces (16-20 slices total). It was so incredible. If you’re thinking about making this, DO IT. Enjoy some — and then go for a run or something. :)

  77. Mary

    Best dessert I have ever eaten and I have had some awesome desserts! Such an easy recipe, too. Sunday dinner will never be the same. Thank you!

  78. Unknown

    This is watering my mouth? it looks delicious I telly need to try it …..thank you for sharing your recipe ???????????????

  79. cherie@FoodRecipesEasy

    Wow! This looks to be a delicious chocolate pie. I really love your way of handling the things. Cadbury doesn’t follow uniform weight. Is there any fixed guideline in using Oreo?

  80. Rebecca Kropiwnicki

    For those of you that made these into bars – what size pan did you use? I have an infant and don’t really have the time to weed through all the comments so I apologize in advance if this has already been asked / answered! Thanks in advance!! :)

  81. Lorraine

    I made this with the chocolate Oreos. Sprinkled Snowflake Salt on Top. Now just waiting to eat dinner so I çan have a slice for dessert. Thank You for sharing this dessert. Hubby loves dark chocolate and Sea Salt Caramels. I think this will be a hit with him.

  82. sally

    Hello this looks amazing and would love to try it but I can’t find the measurements for the ingredients would you be able to post try them please xxx

  83. Bev Burr

    I have been cooking for over 40 years – love it and get rave reviews. I made this dessert last Sunday and my husband commented that it is one of the BEST ever. He told me to make sure I did not loose the recipe. Thank you! This will be my take along dessert whenever asked to bring something

  84. jenn

    Just made this yesterday for Easter. I am eating the leftovers right now. I had to come back and thank you for the recipe. It is so delicious! It is literally my most favorite dessert that I have ever made! I am actually really proud of myself for pulling it off. Everyone loved it. I made it in a springform cheesecake pan. I am going to try it in individual muffin tins or in a 8×8 pan too. Thanks :)

  85. siti

    Hi! This looks easy and fabulous! Only I wonder it says salted caramel but there’s no salt at all in the recipe for the caramel????

    1. jenn

      You sprinkle sea salt on top just before serving. It’s amazing…I’m eating my leftovers as I type :)

  86. sandra l. decker

    i have already made this once for family and friends and have had repeated requests for more, so i will be making this pie again this week. i found it to be fairly easy to make for something that tastes like a million dollars.

  87. Denise

    Tried this on a trial run last weekend and my husband and daughter and I adored it. This weekend I am making it for a group of girlfriends, some of whom I haven’t seen for almost 12 years. I have spent two months looking for the perfect dessert to bring to them. When I saw this one, I knew it was the one. I hope my ladies enjoy it as much as my family did! Thank you!

  88. Bella Michelle

    OMG I made this pie for the school “pi” baking compitition and won!! It was the best pie I have ever tasted. Also we didn’t have any sea salt so we used Pink Himalayan Sea Salt and it worked just fine too!! When the competition was over and the pie was handed out I came to get my pie tin and someone in my grade was licking the bottom of the pie tin… Anyway if you are considering making this pie please do beacause it is, as my grandpa would say, FANTASTIC!!! ??

    1. Dana

      Oh good – I used pink Himalayan too. Haven’t tasted yet.
      What makes the caramel salted? Was I supposed to use salted butter? Oops. Will remember next time.

  89. Aimee

    I just made this for Ultimate Pi Day, and added a cheesecake layer before the caramel… because I think it’s the ultimate pie!

  90. Charlotte

    I love the recipe! But could you give it to me in grams please?
    I’m from Belgium and here we use grams and not cups :)


    1. Danielle

      I wanted to ask you the same question. I’m from the Netherlands en we don’t use cups here as well so I am not sure how much sugar and butter I should use.

  91. biancka

    We are going to make this tomorrow but since I don’t like oreo cookies…..I want to use digestive biscuits. How many biscuits do you think I will need ?? I couldn’t find how many grams one oreo is :)

  92. Cristie

    Wonderful dessert! I made it with gluten free Joe Joes from Trader Joes for a gluten free birthday dessert and it was super yummy! Thank you for the recipe!

  93. Kellie

    this pie was so yummy! One thing was the caramel filling was grainy. Any suggestions? Followed the recipe exactly, have gas stove. And if I wanted to change the filling to peanut butter, would I still use the same ingredients? I also thought it might good to change the Oreos to one of the flavored ones, like red velvet or mint. Thanks for sharing.

  94. Teri

    i made this once with heavy cream….AMAZING! Yesterday, I ran out so I used coconut milk instead …even MORE AMAZING! Thanks for the great recipe?

  95. Janet

    Hi Amanda! I’m wondering if a springform pan would work with this? I like the looks of taking it out of the tart, so maybe a springform would also work? Thanks for all the great pins on Pinterest!

  96. Laura

    made this for a chocolate event today and it was amazing and a huge hit! Everyone couldn’t believe how great it was and so decadent. I couldn’t believe how easy it was! I made mine in a springform pan and it worked great. Made the first 2 layers last night and chilled overnight, then did the ganache this morning. Perfect consistency and held its form beautifully. Thanks for a great recipe!

  97. Camellia

    Oh wow! This was fairly simple to make (just wish I had a better food processor!) but is pretty extravegent when you serve it! I made it and took it to a friends for dinner and everyone loved it! Thanks for sharing Amanda!

  98. Brett

    I made this for a Superbowl party last weekend and my husband and best friend are already requesting another one for Saturday – just because! So easy to make and (obviously) a hit!

  99. Amber M.

    Wow. So easy and so decadent! Made this for a party and people were fighting over the last few pieces! Next time, I’ll make a bit more caramel for the middle layer. It’ll now be my go-to dessert to take to events! Thank you!

  100. The Scarlett

    Made this for Super Bowl Sunday. Delightfully rich and really, really easy. Looked like I fussed. This pie would lend itself to all sorts of modifications. Thanks for sharing!

  101. Gio

    I ended up making it tonight for tomorrow’s Super Bowl party in a 10″ spring form pan, with the crust just on the bottom like a cheesecake. I’m hopeful it will come out of the pan ok. I used dark brown sugar (I think you used light) and I added some white rum near the end of the caramel cooking time. It seems to have added some extra kick! I’m sure bourbon would be a great addition. As for the chocolate, I had some frozen Dove dark chocolate which I will use in place of the chips. Fingers crossed!

  102. tammy

    Is there a way to add peanut butter to the caramel? Or would it somehow change the consistency? I am a PB nut!!! :) or if you wanted to just add PB what would your suggestion be to help it hold up in the pie?


  103. Sandy

    I was planning to make this for dessert tonight and just discovered I do not have dark chocolate chips!!! :-( Will it taste just as good with semi-sweet, or should I not even make it now?

  104. humaira

    amanda hi! i love this pie and made it last night! gosh i couldnt stop! one question … i live in pakistan and my ganache was stable but the caramel was oozing out from the center … what can i do to present it just the way yours looks? how long do you chill it in the fridge ? and once you cut a slice, does the remaining caramel start oozing out? TIA!

  105. PC

    Good morning! This looks so yummy! I’d like to make this for my husband’s birthday, but he is not a fan of caramel. Any recommendations on what I can add instead of caramel? Thanks in advance!

  106. Amy

    Absolutely scrumptious pie and a big hit at work. I had similar problem as another poster, though. My caramel was very soft and oozed out, even after slicing and serving right out of the fridge. I froze everything for exactly as long as you said. This may be an ignorant question, but what if I didn’t add the cream to the caramel mixture?

  107. irene

    this pie looks AMAZING!!!, and sounds pretty easy:), just curious though, where is the salt content of the SALTED caramel coming from? thanks

  108. teniece

    So we made this this weekend and our caramel never set. I’m just assuming we didn’t cook it long enough? Thoughts? Other then that I called it swimming mud pie. Because to me it looked like mud swimming in caramel haha. Still delicious though!

  109. Jodi Moore

    i have made this recipe and it is absolutely fantastic!! Its easy and elegant and soooo very rich!!! I love it and will make it again! Without a doubt!!!

  110. Madison

    Hi Amaanda-

    Thanks for sharing this recipe! On Christmas eve, my family participates in a dessert contest. It’s super intense, there is a trophy for the winner and we recruit a neighbor to judge so there is no favoritism. I wanted to make this for the contest.

    I made a “test batch” for my work’s Christmas potluck. The testbatch came out great and many people asked for the recipe, so I promptly emailed them a link to your recipe on your blog.

    Since the test batch went well, I made the pie for the Christmas eve dessert contest. I won! Picture of the half-eaten pie and my trophy are here.

    So you can officially call this an “Award winning recipe”. Thanks for sharing and contributing to my first dessert contest win!


  111. Jordan

    Made this last night, for no special occasion and it turned out perfectly! I followed the recipe exactly except used half semi-sweet & half dark chocolate chips. It’s even better today! Thanks for sharing :)

  112. Dee

    This is an awesome pie. I made GF using special cookies, plus tried to limit calories by using non-fat condensed milk. It was excellen.

  113. Betsy

    Made it once and it was very good – exception was my caramel layer which after reading about caramel–I think the caramel is ‘seizing up’ where it’s gritty from all the sugar not melting. I’ve never made caramel. Any tips for getting it right? And do you use dark or light brown sugar? Thanks so much for this fun recipe!

    1. Madison

      I had the same issue the first time I made it. Next time, I wisked the sugar/cream mixture more and didn’t have the problem. Good luck!

  114. Cassie

    Did anybody else fail terribly when making this pie? I did. The flavors were all there and the crust was perfect but the filling had the consistency of jelly even after hours in the fridge. I have no idea what went wrong but I called it chocolate lava and ate it anyway. ;)

  115. Laura

    This was so good!! And so much easier then I expected. I did it in a 9 x 13 glass dish and I refrigerated it after each step instead of freezing. Definitely be making this again!!!! (Otis the post about being in Canada I ended up buying two boxes of cookies and counting out 36).

  116. Carla

    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?

  117. Elizabeth

    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! ^_^

  118. Marie

    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

  119. Suzanne Holt

    This dessert looks so DELICIOUS! Love all of the interactions in the comments too! Pinned to my “Christmas Cravings” board.

  120. Jules

    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!

    1. Charlie

      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

  121. Tanya

    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?

  122. Laura

    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?

    1. Amanda

      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! :)

  123. Christine

    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!

  124. Aimee

    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!!

  125. BILL

    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.)

  126. Lisa

    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.

  127. Dina

    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.

  128. Cami

    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!

  129. Celine

    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.

  130. Krista

    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!! :)

    1. Amanda

      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! :)

    2. cindy

      Did you try her suggestion as i was thinking of doing the same thing? i only worried it wouldn’t be firm enough

  131. Julie

    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

  132. Carolyn

    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!

  133. Shannon

    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.

  134. Paula

    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.

  135. Margo

    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?

  136. Taylor

    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!

  137. Jill

    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 :)

  138. Darcy

    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.

  139. Debbie Olson

    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!

  140. Shelby

    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! :)

  141. Lindsay

    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.

  142. nancy

    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

    1. Bobbie Sanderson Taylor

      The only jarred Caramel I’ve seen is made with Corn Syrup. I have seen Sweetened Condensed Milk [heat in can / simmering water]….I would do that [not jarred]….I want to try the brn sugar/cream. [Check out Corn Syrup ]
      Can’t wait to make this pie!

  143. Lisa

    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.

    1. Amanda

      I always do the crust in the freezer, but yes the other layers can definitely firm up in the refrigerator. :) Hope this helps! :)

  144. Alisha

    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)?

  145. Cheryl

    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!

  146. Alisha

    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?

  147. Alicia

    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?

    1. Amanda

      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!

    2. Alicia

      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!

  148. Danielle

    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?

    1. Amanda

      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! :)

  149. Keith

    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)

  150. Keith

    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…

  151. Michele

    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!

  152. Tracy

    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?

    1. Carolina

      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.

  153. Leah

    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)?

    1. Amanda

      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!

    1. Amanda

      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! :)

    1. Ms G

      My daughter made it but unfortunately the caramel didn’t set and th lie was very runny. It oozed everywhere after the first cut. Any tips on how to solidify the caramel?

    2. Julie Hartford

      I made it and it turned out perfectly! It was sooo decadent and delicious! Very rich, and it is now my favorite dessert ever!

  154. Carolina

    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.

    1. Amanda

      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! :)

  155. Christopher

    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

  156. Jeradawn

    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.

    1. Amanda

      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! :)

    2. Cheryl

      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.

  157. Samantha

    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!