Salted caramel pie

This decadent salted caramel pie is made with a pretzel crust and filled with a velvety salted caramel sauce
Salted caramel pie
  • Rating:
  • Serves: 8-10
  • Cook Time: 15 minutes
  • Prep Time: 45 minutes plus 5 hours setting time
  • Effort: medium

Ingredients

For the pretzel crust:

  • 225 g pretzels, pick your favourite kind
  • 85-115 g unsalted butter, melted, pretzels can be very dry, so you may need more

For the filling:

  • 300 g sugar
  • 120 ml honey
  • 120 ml double cream
  • 115 g brown butter, or normal butter will also work
  • 2 tbsp mascarpone
  • 1 tsp vanilla extract

For the topping:

  • 120 ml double cream
  • 115 g dark chocolate, chopped

Tips and Suggestions

This pie can be refrigerated for up to 1 week, covered well in plastic wrap. Allow it to come to room temperature before serving.

For easier slicing, run your knife under hot water first to prevent the caramel from sticking to the blade.

Method

1. For the pretzel crust: Grind the pretzels in a food processor until finely ground or seal them in a plastic bag and crush them with a rolling pin. Pour in the butter and mix, hands are best for this, until the texture is that of wet sand. You may need more or less butter, depending on the texture of the pretzels.

2. Firmly press the crumbs into a 23cm pie dish. Chill the crust in the freezer or fridge.

3. For the filling: In a heavy-bottomed saucepan, stir together 120ml water, the sugar and honey until the sugar is mostly dissolved. Cook over medium-high heat, moving the pan around occasionally, until the caramel has turned dark amber and reached 170C on a jam thermometer.

4. Remove the caramel from the heat and slowly pour the cream down the side of the pan, whisking constantly. Be very careful here, the caramel will start to bubble violently and release a lot of hot steam. Whisk in the butter, then the mascarpone, then the vanilla and salt.

5. Pour the filling into your pie shell, and refrigerate it, uncovered, until fully setat least 5 hours.

6. For the topping: Heat the cream until just starting to bubble around the edges, then pour it over the chocolate. Let it sit for a minute, then whisk until glossy. Spread or drizzle the ganache over the filling, allow it to set, and serve.


Want to see more? Take a look at lots more of our chocolate dessert recipes

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