This Salted Caramel Pie is very easy to make & doesn’t require a sugar thermometer. The yin-yang flavour combination of the salted caramel is further enhanced with the dark chocolate pieces peppered through the biscuit base and the 2 ingredient chocolate sauce to serve. It can be made ahead of time making it the perfect dessert for dinner parties!
What if I tell you that the caramel in this Salted Caramel Pie recipe is really easy to make.
That it holds its shape without having to boil the sugar and cream mixture to a precise temperature, with your fingers crossed hoping that the caramel filling doesn’t ooze out in front of your dinner guests once it’s sliced into!
Are you ready to learn the secret of this easy homemade Salted Caramel Pie? And when I tell you, feel free to share it with your friends and family, or even shout it from the roof tops!
Dr Oetker’s Vege-Gel, as the name suggests, is a vegetarian powder which has the ability to set one pint of liquid (570ml) quickly and easily. It’s a product that I’m familiar with and have used in a number of sweet and savoury bakes which feature here on Only Crumbs Remain, from Bilberry & White Chocolate Baked Cheesecake and Mini Trifle Cakes to our Vegetarian ‘Pork’ Pies and Vegetarian ‘Game’ Pie.
Of course, being made with a gelling agent does give this Salted Caramel Pie a firmer consistency, but the ease at which it is made means that it’s perfect for those special meals and dinner parties.
One of the qualities of Vege-Gel is that it sets quite quickly, meaning you have to be organised during the bake. But on the plus side, that simply means the dessert can be served quicker than when using traditional gelatine.
I’m sure you know that salted caramel is incredibly in vogue at the moment. Although the sweet caramel and ‘salty’ salt are complete opposites with regard to flavour, it is this yin-yang effect which tantalises the taste buds bringing people back for more!
I felt that the flavour sensation would be further enhanced with the introduction of dark chocolate. It’s peppered through the crushed biscuit base and is also used in a two ingredient chocolate sauce! If you’re not convinced about the dark chocolate, just think about the component parts of a Twix or millionaires slice, for instance.
So, here’s how to make a Salted Caramel Pie served with a chocolate sauce!
Salted Caramel Pie with a Chocolate Sauce
For the Biscuit Base
- 250 g (9oz) digestive biscuits
- 60 g (2½oz) plain chocolate about 54% Cocoa solids
- 125 g (4oz) butter plus extra for greasing
For the Caramel Filling
- 250 ml cold water
- 6.5 g sachet Vege-Gel
- 125 g (4oz) caster sugar
- 2 tbsp golden syrup
- 50 g (2oz) butter
- 100 ml (3½floz) double cream (heavy cream)
- pinch Sea Salt Flakes to decorate
For the Chocolate Sauce (optional)
- 225 ml (8floz) double cream (heavy cream)
- 75 g plain chocolate about 54% Cocoa solids
- 20 or 22cm(8 or9in)loose bottom shallow tin or spring form cake tin.
- Heavy based pan
To make the biscuit case
- Grease and line a 20 or 22cm(8 or9in)loose bottom tart tin. Finely crush 250g (9oz) biscuits. Chop 60g (2½oz)chocolate. Melt125g (4oz) butter. Stir in the biscuit crumbs are coated and mix well then add the chopped chocolate and stir again.
- Pour the crumbs into the tart tin and press them down well to cover the base and 3-4cm (1½-2i) up the sides using the back of a spoon. Chill until required, or for at least 30 minutes.
To make the caramel filling
- Pour 250ml (9floz) cold water into a jug. Add the vege-gel powder and stir. Set aside. Place 125g (4oz) sugar and 2tbsp golden syrup into a heavy based pan. Add 4tbsp of water. Heat gently stirring until the sugar has dissolved. Then increase the heat and boil without stirring for around 5 – 8 minutes until it is a rich golden caramel colour.
- Remove the pan from the heat. Carefully add 50g (2oz) butter and 100ml (3½floz) cream, the mixture will bubble up and may splatter Stir until well blended. Pour the vege-gel mixture into the caramel and mix well. Return the pan to the hob over a medium heat. Stir continuously until the mixture comes to the boil again. Pour the caramel into the prepared tart case. Work quickly as the jelly mixture will soon begin to set. Set aside and once completely cool place into the fridge for 2 hours before serving.
To make the chocolate sauce
- Pour 225ml (8floz) the cream into a small pan and set over a medium heat and heat until the cream begins to bubble around the edge of the pan. Meanwhile, chop 75g (3oz) chocolate into small pieces. Place into a bowl. Pour the heated cream over the chocolate. and stir until you have a smooth sauce. Set aside to cool for 5 to 10 minutes.
- Remove the salted caramel pie from the tin carefully. Allow the crumbly biscuits to fall around the edge of the set caramel jelly. Slide the pie onto a serving plate. Sprinkle over a few flakes of sea salt just before serving. Serve the sauvce alongsid.