After a few weeks, I’m back! By which I actually mean I’m somewhere new – the move kept me busy/without useful ingredients for a bit, but now we can once again have nice/delicious things, like this pie. Relatively light caramel filling with a crispy chocolate crust, hard to go wrong! I haven’t tried it in a deep dish pie pan, but I would believe that there’s enough crust and filling to use one of those instead of heaping up in a regular pie pan.

Ingredients:

Crust:

• 2 cups chocolate cookie crumbs (I used chocolate Teddy Grahams, because my supermarket had limited options)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Filling:

• 8 ounces (226g) cream cheese, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 pinches of fine salt, optional
• 10 ounces salted caramel sauce or topping (if your container is a bit larger, you can still use the whole thing)
• 1 1/2 cups heavy cream
• 1-2 tablespoons chocolate sprinkles or shavings (optional, I couldn’t get myself to buy a whole thing of sprinkles for 1 tablespoon)

food processor or mallet to crush your cookies

To make the crust, preheat oven to 350 degrees. Combine all the crust ingredients in a medium bowl and stir until evenly moistened.

Press evenly into a 9″ pie pan.

Bake for 10 minutes, then allow to cool. You’re done with the oven at this point.

To make the filling, combine the cream cheese, powdered sugar, vanilla, and salt in a medium bowl and beat until smooth.

Add the caramel sauce and beat in.

In a large bowl, beat the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Gently transfer into the cooled crust, and sprinkle with…the sprinkles, if using.

Refrigerate at least 8 hours before serving. I waited until the next morning to cover with plastic wrap, and at that point it had enough of a surface that the plastic wrap barely stuck to it.

Salted Caramel Icebox Pie

From Bake or Break.

Crust:

• 2 cups chocolate cookie crumbs (I used chocolate Teddy Grahams, because my supermarket had limited options)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Filling:

• 8 ounces (226g) cream cheese, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 pinches of fine salt, optional
• 10 ounces salted caramel sauce or topping (if your container is a bit larger, you can still use the whole thing)
• 1 1/2 cups heavy cream
• 1-2 tablespoons chocolate sprinkles or shavings (optional, I couldn’t get myself to buy a whole thing of sprinkles for 1 tablespoon)

To make the crust, preheat oven to 350 degrees. Combine all the crust ingredients in a medium bowl and stir until evenly moistened. Press evenly into a 9″ pie pan. Bake for 10 minutes, then allow to cool.

To make the filling, combine the cream cheese, powdered sugar, vanilla, and salt in a medium bowl and beat until smooth. Add the caramel sauce and beat in. In a large bowl, beat the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Gently transfer into the cooled crust, and sprinkle with…the sprinkles, if using. Refrigerate at least 8 hours before serving.