Melt in Your Mouth- Salted Caramel Oreo Pie


While I am not always a dessert person — who has room when you fill up on all the delicious dinner? — it is nice to have a few good recipes in your archive for when you need them.

For me, I always like to make dessert for a special occasion. Holidays, birthdays, celebratory dinners, for examples.

I recently had a good reason to celebrate – close friends got engaged. We decided to make them a nice dinner. I kept the dinner pretty simple – grilled tuna, mashed potatoes and broccolini – so that I could save time to make dessert.IMG_0516

I don’t like to do a ton of technical baking (measuring, using thermometers, etc. is not my thing). This recipe, though, is pretty simple. The pie tasted fancy due to the salty caramel layer, but it was pretty easy to prepare and hard to mess up.

The only instruction that is really important to follow closely is making the caramel, which if you don’t cook it long enough could be a little runny, and if you overcook it could be a little chewier than it should be. Without much effort, mine turned out perfectly. It was soft enough to spread but not too soft to be runny. It set up nicely and was like a soft caramel layer in the middle of the pie.

No one can mess up an Oreo crust, so make it yourself for sure. The store-bought versions you can buy are thin and not as moist and flavorful as they should be so don’t try to skip this step.

IMG_0514The salt flavor will be better if you use high-quality salt. Fleur de sel is a great choice. The flakes will melt right into your tongue giving you just the right amount of salty pop that you need. Himalayan sea salt would also be a nice choice, but sprinkle these larger salt crystals sparingly and place them by hand to make sure they are perfectly spread out.

You can make the first two steps of this pie the day before you need to serve it and just whip the cream right before you serve it. I covered the whole pie with the whipped cream, but you could just do a dollop around the edge if you prefer a little less.

I also make my whipped cream on the less-sweet side as I think it is nice if the dessert isn’t overpoweringly sugary, but you can adjust yours to your taste by adding more or less powdered sugar to it.

I will make this pie again without question. It’s really a perfect blend of things I love: a chocolate crunch, a salty caramel layer and a nice creamy topping. Try it next time you have a reason to celebrate!

Salted Caramel Oreo Pie


  • 1 package Oreos
  • 1 1/2 cups butter
  • 1 1/3 cups brown sugar, packed
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sugar, powdered
  • 1 teaspoon vanilla
  • 1 teaspoon of fleur de sel


  • Finely crush the Oreos with a food processor. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for about 10 minutes or until set.
  • Combine remaining 16 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/2 cup heavy whipping cream until smooth. Cool caramel about 15 minutes on the counter. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (It won’t be totally frozen, just set up.)
  • Meanwhile, whip the cream until it has thick peaks. Add the powdered sugar and vanilla and blend until combined.
  • Remove the pie from the freezer and carefully sprinkle the caramel layer evenly with the salt. Top with the whipped cream and store in the refrigerator until ready to serve.


About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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