Press the crumbs into the bottom and up the sides of the pan. The crust is one of the best parts of this pie!! Pop that into the freezer to set up while you make the salted caramel sauce.
Melt the butter and brown sugar in a small saucepan, whisking constantly, until the mixture begins to boil.
Keep cooking, whisking constantly, for 1 minute, then remove from heat and slowly whisk in 1/4 cup of the whipping cream.
Cool caramel about 15 minutes, then pour into the bottom of the frozen pie crust. Return to freezer for 30-45 minutes, just until caramel is firm. You don’t want it to get frozen.
Next, we’ll make our decadent dark chocolate ganache. Pour 1 bag of chocolate chips into a heat-proof bowl, then bring 1 cup of heavy whipping cream to a simmer on the stove. (Sorry for the lack of step-by-step pictures here.) Pour the cream over the chocolate and let sit for 5 minutes, then whisk until smooth and fully combined. Remove the pie from the freezer and pour the chocolate ganache over the caramel layer.
Smooth out the top with the back of a spoon or a spatula to evenly distribute to chocolate. Return to freezer for another 30 mins, just until the chocolate is set, or you can refrigerate, covered, until ready to serve this dark chocolate pie.
This is the beauty of a tart pan. The bottom is removable, so the rim just pops right off, revealing this beautiful chocolate crust. When ready to serve your dark chocolate pie, sprinkle the top with a flaky sea salt, like kosher salt or I like using this Fleur De Sel.
Salted Caramel Dark Chocolate Pie perfection! Chocolate crust. Gooey caramel. Decadent chocolate. Salty. Sweet. Ridiculous.
This Salted Caramel Dark Chocolate Pie is the perfect dessert for sharing with friends and family. Everyone will ask for the recipe!
