Juniper Green's Salted Caramel Chocolate Pie

There is nothing like a home-made pie to put you in the holiday spirit! This year, why not add a little twist to the traditional pie with this delicious recipe? 

 

October 26, 2017

Ingredients

  • 9" pre-baked pie shell
  • flaky sea salt 
Caramel Filling
  • 2 cups of granulated sugar
  • 1/2 cup of water
  • ¼ cup of brown rice syrup 
  • 6 oz of butter, unsalted 
  • 1/2 cup of heavy cream
  • 1 teaspoon salt 
Chocolate Ganache
  • 4 oz finely chopped dark chocolate
  • 1/2 cup of heavy cream 

Instructions

Caramel Filling

Fill heavy bottomed 4qt pot with sugar, water and brown rice syrup. Stir until ingredients are wet and combined. 

Set over over medium high heat and do not stir until mixture is amber in color. Watch carefully to prevent burning as this will happen quickly. Turn off heat once desired color is reached. 

Stir in heavy cream and butter, will bubble up rapidly. Turn heat on medium-low and stir until ingredients are blended. 

Pour into cooked pie shell, leaving a 1/4 inch of pie shell for the chocolate ganache. 

 Let cool for 1 hour in fridge

Chocolate Ganache

Just before caramel is set, weigh out chocolate in glass or metal mixing bowl.

Heat heavy cream in a sauce pan over medium heat until edges begin to bubble.

Pour heavy cream over chocolate and let sit for 1 minute.

Stir until combined and let cool slightly.

Preparation

Pour cooled chocolate ganache over caramel and put back in the fridge until ready to 
serve. 


Take pie out 30 minutes prior to serving, add flaky sea salt, cut and serve immediately. 


Ingredients

  • 9" pre-baked pie shell
  • flaky sea salt 
Caramel Filling
  • 2 cups of granulated sugar
  • 1/2 cup of water
  • ¼ cup of brown rice syrup 
  • 6 oz of butter, unsalted 
  • 1/2 cup of heavy cream
  • 1 teaspoon salt 
Chocolate Ganache
  • 4 oz finely chopped dark chocolate
  • 1/2 cup of heavy cream 
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