Salted Caramel Sauce Preparation
Gather these ingredients:
- 1 cup of granulated sugar
- 6 tablespoons of cubed salted butter
- 1/2 cup plus 1 tablespoon of heavy cream
- A dash of flaky sea salt
For a rich caramel flavor, craft this sauce using the 10-minute salted caramel recipe. You can whip this up a week in advance and stash it in your refrigerator until it’s time to shine.
Crafting the Crust:
Initiate by giving a 9-inch pie tin a light mist with nonstick spray.
Blend 2 cups of graham cracker fragments with 1/2 cup of molten salted butter. Methodically press this amalgamation into your pie vessel. Spending a few extra moments ensures a compact crust, offering solidity even if you forgo the baking stage.
For an extra crisp base, bake at 350°F for a mere 10 minutes. Let it cool down or give it a quick chill in the fridge as you transition to the filling.
Whipping up the Filling:
Grab a medium vessel, and to it, introduce 2 ounces of finely segmented semi-sweet chocolate and 4 ounces of its milk chocolate counterpart.
Simmer 1/2 cup of heavy cream in a petite saucepan and cascade over the chocolates. Pause for 5 minutes, then blend until you achieve a velvety chocolate ganache. For a lump-free experience, use short microwave bursts, stirring in between until seamless. Allow it to come to ambient temperature.
In a spacious bowl, unify 1 cup of icy heavy cream with powdered sugar and a dash of vanilla extract. Agitate on medium-high tempo until stiff peaks form.
Intertwine the room-temperature chocolate ganache with the whipped cream until uniformly combined, resulting in a silken chocolate cloud.
Pie Assembly:
Initiate by layering 1/3 cup of your salted caramel over the cooled crust’s base.
Gently introduce the luscious chocolate blend onto this base.
Chill Time:
Nestle the pie in the refrigerator uncovered. Let it settle and bond for a minimum of 6 hours, though overnight is optimal.
Service & Preservation:
Before the grand reveal, lace the pie with an additional caramel drizzle.
Contemplate adorning with marshmallows. For a golden touch, broil them for a brief 1-2 minutes, or wield a torch for that authentic toasted charm.
Cut, present, and indulge! Store any remnants in the fridge, where they’ll remain tantalizing for up to 4 days.
Advance Preparation Tips:
The crust, with its chocolatey goodness, can be prepped a day early and refrigerated.
The caramel sauce can also sit comfortably in the fridge up to 3 days prior.
However, the whipped cream is best when fresh; conjure it right before serving. Likewise, drape the caramel over the pie only when you’re about to serve. And that whipped cream? Dollop just before the pie graces the table.
Relish in the delectable layers of this pie!
