A salted caramel Oreo pie will fit right in to your Thanksgiving treat table.
If you think caramel and Oreo don’t belong together, think again. This pairing is actually a little slice of heaven, and so it this pie! Add it to your traditional spread of Thanksgiving desserts this year.
Alex Daynes shares how to make a salted caramel Oreo pie. She shares how you can make your own crust or go store bought, and her trick for getting perfect Oreo chunks in the pie filling.
Find more of Alex’s recipes at www.alexdaynes.com, or on Instagram, @thealexdaynes.
Salted Caramel Oreo Pie
- 24 whole Oreos
- 5 Tablespoons unsalted butter, melted
For the filling:
- 1 cup heavy whipping cream
- 8 ounce block cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 oreos, chopped
- Salted Caramel Sauce
- Whipping Cream
- Preheat to 350°F.
- In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides as needed. Add the powdered sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. Combine slowly so you don’t deflate all the air in the whipped cream.
- Spread filling into cooled crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days.
- Prepare the Salted Caramel Sauce.
- Before serving, drizzle with caramel sauce and top with additional whipping cream
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 Tablespoons salted butter, room temperature cut up into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Whisk the butter into the caramel until it is completely melted, about 2 minutes.
- Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute.
- Remove from heat and stir in 1 teaspoon of salt. Allow caramel to cool down before using it. Caramel will thicken as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.