February 12, 2015

No-Bake Salted Caramel Chocolate Pie

No-Bake Salted Caramel Chocolate Pie | The Naptime Chef

This decadent treat is my gift to you this Valentine’s Day week. I know, we’ve talked about a few sweet things lately but this baby is the ultimate. It is so easy. Really, truly easy. And it is unbelievably delicious. It features a thick spread of salted caramel which is definitely a trendy flavor right now. The caramel is cradled in a simple chocolate cookie crust and topped with a decadent, and easy, ganache.

No-Bake Salted Caramel Chocolate Pie

Ganache can be made any number of ways but I choose to make mine pastry chef style and use an egg yolk. The yolk makes it glossier and thicker and, I think, a little more flavorful. Since the egg isn’t cooked I use I use Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Using Davidson’s really gives me piece of mind knowing I’ll be serving this to my whole family.

So, here is a look at how easy the pie is to make!

#familycalendar Sunday afternoon activity: no-bake salted caramel dark chocolate pie. #dailynaptime

A video posted by Kelsey Banfield (@naptimechef) on

I hope you love this sweet treat as much as we do. Happy Valentine’s Day!

No-Bake Salted Caramel Chocolate Pie

Rating: 51

Prep Time: 30 minutes

Total Time: 30 minutes

Buy these ingredients Powered by Popcart


  • 1 package chocolate wafer cookies, finely crushed
  • 1 cup unsalted butter, divided
  • 2/3 cup packed light brown sugar
  • 1 cup heavy whipping cream
  • 12 ounces dark chocolate, finely chopped
  • 1 egg yolk
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • Sea salt for garnish


  1. In a large microwave-proof bowl melt 4 tablespoons of unsalted butter. Add the crushed wafer cookies and mix well to combine. Press the buttery crumbs into a 9-inch pie plate, forming an even crust on the bottom and up the sides. Place the pie plate in the freezer for 15 minutes to harden.
  2. Meanwhile, in a saucepan combine the remaining butter and brown sugar. Bring to a simmer over medium heat and whisk well so that the sugar dissolves. Bring the heat to medium high and whisk the mixture constantly until it begins to bubble. Then remove it from the heat and very carefully pour in ¼ cup of the whipping cream, whisking continuously as you do. The mixture will hiss and bubble as it cools. Pour the caramel into the frozen crust and set aside.
  3. In a small microwave proof bowl add the remaining cream and chocolate. Warm it in the microwave in 30-second bursts until it can be stirred smooth. Set aside.
  4. In a separate bowl whisk the egg yolk, sugar, and vanilla until light and airy and the sugar has dissolved. Slowly add the chocolate mixture, whisking continuously, until the whole mixture is smooth and glossy. Pour this over the caramel mixture and spread the top smooth a spatula. Sprinkle the top with the sea salt to garnish. Chill the pie for 1 hours to set. Slice and serve.

(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure.  The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

8 Responses to “No-Bake Salted Caramel Chocolate Pie”

  1. grandbabycakes says:

    This pie is absolutely heavenly! Gosh I can’t even stop staring at this for reals.

  2. Liz Schmitt says:

    Unable to view your video but your recipe is killer – Happy Valentine’s Day!

  3. Minnie@thelady8home.com says:

    That looks so so gorgeous. Mouthwatering!!!

  4. Phoebe @Feed Me Phoebe says:

    Kelsey, what a beautiful cake! Love the fact that it’s a no-bake recipe – definitely alleviates some stress that way! xo

  5. J Kirk says:

    I do not see salt in the caramel, just on the top. Did I miss a step? Thanks!

  6. […] we wanted and put the rest in the fridge for the next evening. I could also see using it to make my caramel chocolate tart or caramelized Meyer lemon tart. It would even be great for my Dutch almond tart. (Just listing all […]