I had a couple issues with this recipe as originally written, but didn’t really mind because fixing them gave me an excuse to make this pie a second time, and the flavor was great from the start! One of the two changes revolved around gluten-free Oreos, which seem to need a separate butter/cookie ratio from regular Oreos to make a good crust, so I’ll list both ways in the ingredient list, just make the crust that suits your needs. (It’s a few more Oreos to the same amount of butter, and leaving out the sugar.)

Ingredients:

Crust (regular):

• 2 cups chocolate cookie crumbs (such as Oreos, including filling, processed in a food processor)
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted

Crust (gf):

• 24 gluten-free Oreos, processed in a food processor to crumbs
• 4 tablespoons unsalted butter, melted

Filling:

• 1 teaspoon gelatin
• 2 tablespoons water
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 pinches of fine salt, optional
• 10 ounces (284g) salted caramel sauce or topping from the ice cream section
• 1 1/2 cups heavy cream
• 1-2 tablespoons chocolate sprinkles or shavings

Preheat oven to 350 degrees. (I got away with just using my toaster oven.) Process the Oreos, then add the butter, and sugar if needed, for the crust and process briefly to combine.

Transfer the mixture into an ungreased pie dish and spread evenly around the bottom and up the sides.

Use the bottom of a glass/ramekin/measuring cup to press the crust firmly into the pan. Bake for 10 minutes, then allow to cool to room temperature.

To make the filling, combine the gelatin and water in a small dish and set aside.

After it’s had some time to hydrate.

Beat the room temperature cream cheese for a few minutes with the paddle attachment of your blender to smooth.

Add the powdered sugar, vanilla, and salt and beat until well combined. (You may want to stir it by hand with a spatula a few times to start incorporating the powdered sugar, so it doesn’t all fly out of the bowl when you turn the mixer back on.) Mix in the caramel. Microwave the dish of gelatin for 10-15 seconds, to melt, then mix that in as well and set the bowl aside.

In a clean bowl, whip the cream until soft peaks form.

Possibly beating to stiff peaks would be another way to help the pie hold together when sliced, but adding gelatin was the way I went.

Gently fold the whipped cream into the caramel cream cheese mixture.

This will firm up some when chilled.

Turn out into the cooled crust. Sprinkle with the chocolate sprinkles, then refrigerate at least 8 hours before slicing and serving.

After that 8 hours, loosely/gently applied saran wrap won’t stick too much to the surface, if you don’t have some other way to cover the leftovers in the fridge.

Salted Caramel Icebox Pie

Adapted from Bake or Break.

Crust (regular):

• 2 cups chocolate cookie crumbs (such as Oreos, including filling, processed in a food processor)
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted

Crust (gf):

• 24 gluten-free Oreos, processed in a food processor to crumbs
• 4 tablespoons unsalted butter, melted

Filling:

• 1 teaspoon gelatin
• 2 tablespoons water
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 pinches of fine salt, optional
• 10 ounces (284g) salted caramel sauce or topping from the ice cream section
• 1 1/2 cups heavy cream
• 1-2 tablespoons chocolate sprinkles or shavings

Preheat oven to 350 degrees. Process the Oreos, then add the butter, and sugar if needed, for the crust and process briefly to combine. Transfer the mixture into an ungreased pie dish and spread evenly around the bottom and up the sides. Use the bottom of a glass/ramekin/measuring cup to press the crust firmly into the pan. Bake for 10 minutes, then allow to cool to room temperature.

To make the filling, combine the gelatin and water in a small dish and set aside. Beat the room temperature cream cheese for a few minutes with the paddle attachment of your blender to smooth, then add the powdered sugar, vanilla, and salt and beat until well combined. Mix in the caramel. Microwave the dish of gelatin for 10-15 seconds, to melt, then mix that in as well and set the bowl aside.

In a clean bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the caramel cream cheese mixture, then turn out into the cooled crust. Sprinkle with the chocolate sprinkles, then refrigerate at least 8 hours before slicing and serving.