Salted Caramel Chocolate Pie

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Salted caramel is probably one of the most popular flavors in my desserts lately. All my friends and family are addicted to it, and ever since they discovered this yummy combo – they keep asking me to make desserts with it.

This salted caramel chocolate pie is one of the most decadent, luscious, chocolate-y and delicious pies I ever made. It’s one of the rare recipes I make almost every time a friend or family member is celebrating his/hers birthday – simply because it’s everyone’s favorite!

It’s a chocolate pie with a fudgy, rich filling, topped with salted caramel chocolate ganache that makes is even richer and super-decadent. It’s the one recipe you simply have to try yourself, and I assure you – you won’t be able to resist it.

Salted Caramel Chocolate Pie

Photo: Natalie Levin

Salted Caramel Chocolate Pie

For the crust:

  • 120 grams (1 stick) cold butter cut into cubes
  • 180 grams (1 3/4 cups) all-purpose flour
  • 40 grams (4 tbsp.) sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 2 tbsp. milk (if needed)

For chocolate filling:

  • 250 grams dark chocolate
  • 150 grams (3/4 cup) butter
  • 1 tbsp. corn syrup
  • 2 large eggs
  • 1 egg yolk
  • 50 grams (1/4 cup) sugar
  • Pinch of salt
  • 2 tbsp. brandy (or milk)

For salted caramel ganache:

  • 100 grams dark chocolate (coarsely chopped)
  • 60 grams (1/4 cup + 1 tbsp.) sugar
  • 25 grams (2 tbsp.) butter
  • 1 tbsp. corn syrup
  • 100 ml. (1/2 cup) whipping cream
  • 2 grams (1/2 tsp.) Atlantic sea salt

For decoration:

  • Roasted cocoa nibs
  • Atlantic sea salt


  1. In a food processor with a steel blade, put butter, flour, sugar and vanilla, and blend in pulses until a crumbly mixture is obtained.
  2. Add the yolk and continue to process until large chunks of dough form. If the dough doesn’t form, gradually add some milk.
  3. On a lightly floured work surface combine the dough with your hands and form a 2-3 cm thick disc shape. Wrap the dough in plastic wrap and refrigerate for about 1 hour to set.
  4. Roll the dough into a circle about 3-4 mm thick, and arrange it in the pie pan, pressing the dough to the sides and bottom to form a crust.
  5. Pierce the bottom of the dough with a fork.
  6. Cool the crust in the freezer for about an hour, and in the meantime heat the oven to 170c degrees.

Blind baking:

  1. Cover the cold crust with heat resistant plastic wrap or parchment paper and fill it with baking weights.
  2. Bake the crust for 12-15 minutes this way. Then remove the plastic wrap of parchment paper (along with the weights) and continue to bake for 10-12 minutes until golden.
  3. Cool the crust at room temperature, while preparing the filling and lowering the oven temperature to 150c degrees.

Chocolate filling:

  1. Melt the chocolate, butter and corn syrup together in the microwave or over double-boiler.
  2. In a mixer bowl with a whipping attachment whip eggs, egg yolk, sugar and salt until the mixture is very light and airy.
  3. Add the brandy and continue to whip for about a minute until combined.
  4. Gently fold the egg mixture into the melted chocolate with a spatula until you get a uniform chocolate mixture.
  5. Pour the chocolate filling over the half-baked crust, and continue to bake the pie for another 10-15 minutes, until the filling sets at the edges and slightly vibrates in the center.
  6. Cool completely before coating with ganache.

Salted caramel ganache:

  1. Place the chopped chocolate in a medium bowl.
  2. In a medium saucepan, place sugar in a thin layer and cook until golden caramel forms.
  3. When caramel is amber color, add in the butter and corn syrup and continue to cook together on low heat until the butter melts completely and the mixture is smooth.
  4. While preparing the caramel, heat cream and salt in a small pot to simmering point.
  5. When the caramel is ready (after the butter and corn syrup addition), add in the cream and cook for another 3-4 minutes until the mixture is completely uniform and there are no caramel lumps left.
  6. Pour the caramel on the chopped chocolate, wait a minute or two, and whisk until you get a smooth, uniform and very shiny ganache.

Assemble the pie:

  1. Pour the ganache on top of the baked pie and straighten the top woth a spatula.
  2. Decorate with cocoa nibs and some Atlantic sea salt.
  3. Serve at room temperature.
  • The tart can be kept in the refrigerator for up to a week, but it is at its best for the first two or three days after its preparation.
  • Serve at room temperature rather than cold.
  • If you do not have corn syrup, you can use honey in the same amount, but take into consideration that the taste will slightly change.

Salted Caramel Chocolate Pie

Photo: Natalie Levin