Try a new version of the traditional chocolate pie
Chocolate and salted caramel is a dreamy combination. Make it into a pie and we’re in paradise!
For this chocolate and salted pie recipe I basically mixed several chocolate pie recipes that I found on the web and created the perfect one. What I really like with this pie is the acidity of the cocoa pastry and salted butter that balances with the sweetness of the chocolate and caramel cream.
What’s the secret of a great pie?
The homemade pastry: it’s definitely a must if you want to make your pies fantastic! That why I always make the pastry.
- A homemade pastry is so easy to prepare!
- A homemade pastry tastes better! There is no debate about it, it tastes like a buttery biscuit and is more crusty .
- A homemade pastry can be customised, which is great: I usually add a little bit of cumin in the quiche pastry or vanilla for a sweet pie, it gives a nice extra taste. For this recipe, I add cocoa powder and sugar, which perfectly matches the chocolate and salted caramel cream.
- A homemade pastry will hold together better when you serve the slices.
The pastry for my chocolate and salted butter pie is inspired by a French blog that I really like, Aufilduthym. The chocolate and salted butter cream is inspired by a recipe on Marmiton.org.
Check my other favourite pie recipe on the blog: My Granma’s Lemon Pie.
Scared of preparing homemade caramel?
Nothing easier, it takes 5 minutes. Check this 1 minute video for the process:
Let’s do the chocolate and salted caramel pie
Chocolate and salted caramel pie
- For the dough:
- 7oz / 200g flour
- 1,7oz / 50g sugar
- 0,7oz / 20g unsweetened cocoa powder
- 3,8oz / 110g salted butter, room temperature and diced
- 1 egg yolk
- 1 or 2 tbsp milk
- For the filling:
- 5,3oz / 150g white sugar
- 45ml water
- 2,6oz / 75g salted butter
- 7oz / 200g cooking chocolate
- 200ml heavy cream
- First we prepare the cocoa dough, ideally the day before:
- Mix the flour, sugar and cocoa powder in a big bowl. Incorporate the butter and give the mixture a sandy texture by rubbing it between the fingers until the butter is completely incorporated and the texture looks like crumbles.
- Make a little hole in the middle of the bowl, and pour the egg yolk and the milk. Mix all together roughly with your hands until the dough is firm.
- If the pastry is too sticky, you can add a bit of flour – If the pastry is too dry, add more milk
- Take the dough out of the bowl and spread it 2 times with your hands on the worktop in order to finish incorporating the butter.
- Shape the pastry into a flat rectangle, roll a plastic film around it and let it rest at least 30 minutes in the fridge.
- For the pie:
- Pre-heat the oven to 170ºC.
- Prepare the pie tray with butter and flour.
- Spread the dough and transfer it into the pie dish. Pierce several times with a fork and bake for 15 minutes.
- In the meantime prepare the filling:
- For the caramel, heat the white sugar and water in pot over medium heat until the caramel forms. DO NOT TOUCH OR MIX DURING THE PROCESS.
- Once the mixture is dark brown, pour the salted butter then the chocolate cut in small pieces and mix until smooth.
- Add the heavy cream while mixing. It should melt into the hot caramel.
- Pour the chocolate salted butter mix in the pie tray and refrigerate for at least 2 hours.
A few more pictures: