Chocolate/caramel Pie

Introduction: Chocolate/caramel Pie

About: Faitmain-Faitcoeur : Handmade-Heartmade / Done with my hands from the bottom of my heart!

A yummy pie !
You will be addicted…

Step 1:

The paste

- 2 cups flour (250 g)
- 1/2 cup soft butter (125 g)
- 1/3 cup powdered sugar (70 g)
- 1 egg
- 1 tsp fresh cream

Step 2:

In your food processor, mix the flour with the powdered sugar and a pinch of salt.

Add the soft butter.

Step 3:

Then add the fresh cream and the egg.

Wrap in cling film and put in the fridge for half an hour.

Step 4:

The pastry is hard to spread (you would have to add flour and it would change its taste).
So I take my pan and spread it in with my hand.

Take care to have the same thickness everywhere and a flat base.

Step 5:

Cover the pastry with parchment paper and dried beans.

Blind bake at 320° F (160° C) for 15 min.

Step 6:

The caramel

- 2 cups powdered sugar (250 g)
- 2 tbsp water
- 6 tbsp butter (100 g)
- 11 tbsp liquid cream (17 cl)

Make a golden caramel with the sugar and the water (don’t add water, the 2 tablespoon are enough !).

Step 7:

Heat the cream in the microwave and add it to the caramel away from the eat.

Burns can occur : when adding the cream the level rises like boiled milk

Replace the pan over heat and cook gently until smooth and creamy.

Remove from the heat and let cool for few minutes.

Step 8:

Add the butter cutted in pieces.

Pour on the pastry.
Rotate the pie to spread the caramel all over.

Let cool in the fridge to set the caramel.

Step 9:

The chocolate ganache

- 1 cup 2 tbsp mixed dark chocolate (200 g)
- 10 tbsp liquid cream
- 3 tbsp butter (50 g)

Step 10:

Bowl the cream in a pan.

Away from the heat add the mixed chocolate.
Mix until smooth.

Add the butter cutted in pièces.

Pour on the pie and spread the same way as the caramel (rotating the pie).

Step 11:

Then the hardest step of the recipe : put it in the fridge until the next day !

Treat yourself !

(Original post HERE)

Baking Contest

Participated in the
Baking Contest

Be the First to Share


    • Science Fair Challenge

      Science Fair Challenge
    • Origami Speed Challenge

      Origami Speed Challenge
    • Tinkercad to Fusion 360 Challenge

      Tinkercad to Fusion 360 Challenge



    8 years ago on Introduction

    Oh wow. If it tastes half as good as that looks! Will have to remember this recipe when I want to impress someone! (Or myself! :-D)


    8 years ago

    This looks so delicious; however, could you explain the "beans" part of the recipe (or point out where you already have mentioned it)?


    Reply 8 years ago on Introduction

    The beans help weigh the crust down while it's baking - it's called blind baking. If the pie crust isn't weighed down, it can puff up, fall down the sides of the pan, or other awful scenarios. :P


    Reply 8 years ago on Introduction

    Thanks for that cool little trick--never heard if doing that before (but, then again, rarely do I eat/serve a pie that did not come a bakery or the frozen section of grocery store. I think will try this one,
    though--looks awesome!


    Reply 8 years ago on Introduction

    Thanks for the accurate answer Jessyratfink !
    You can buy weight beads or ceramic beans, but dried beans are cheaper (it also works with all dried pulses you have...)