Servings: 8
Calories: 706kcal
Equipment
- 9-inch pie plate
Ingredients
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into small cubes
- ½ cup heavy cream 33-35% MF
- ¼ teaspoon salt
Oreo Crust
- 25 Oreo cookies wafers and filling
- 4 tablespoons unsalted butter melted
Caramel Filling
- ¾ cup heavy cream or whipping cream
- 10 oz cream cheese softened to room temperature
- ½ cup salted caramel cooled fully
- ½ cup powdered sugar
To Serve
- caramel sauce
- chocolate sauce or melted chocolate
- whipped cream
- pecans
Instructions
Caramel Sauce
- In a medium saucepan over medium heat, melt the sugar.
- Constantly whisk/stir the sugar. It will first form clumps, then the clumps will melt and you will have a smooth, amber-colored sauce.
- Once all of the sugar has melted and the sauce is smooth, add in the chopped butter all at once and whisk until completely melted. Take care because the mixture will begin to bubble.
- Take the pan off the heat and whisk in the cream until smooth.
- Stir in the salt.
- Remove from the heat and allow to cool completely before using in the pie.
Oreo Crust
- In a food processor or high-powered blender, combine the Oreos (wafers and filling) and pulse until fine crumbs form. Alternatively, place in a ziplock bag and crush with a rolling pin.
- Combine the crushed cookies and melted butter in a small bowl.
- Press the dough into the bottom and up the sides of a 9-inch pie plate to form a crust. Refrigerate while you prepare the filling.
Caramel Filling
- Whip the heavy cream in a large mixing bowl until stiff peaks form.
- In a separate large mixing bowl, soften the cream cheese.
- Mix in the caramel sauce and powdered sugar until smooth and creamy (about 12 cup of the sauce you made). It should be noted that the caramel must be completely cooled before being mixed in.
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until it is smooth and even.
- Smooth the top of the crust with the caramel filling.
- Cover the pie and place it in the refrigerator for at least 6 hours to set.
Serving
- Remove the frozen pie from the freezer 1 hour before serving.
- Drizzle the pie with more caramel and chocolate sauce (or melted chocolate).
- Decorate the pie with whipped cream and a few chopped pecans around the edges, or sprinkle chopped pecans on top.
- Slice the pie with a sharp knife (not a table knife), making sure to cut all the way through the cookie crust.
Video
Nutrition
Calories: 706kcal | Carbohydrates: 70g | Protein: 6g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 390mg | Potassium: 184mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1473IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 5mg
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