This recipe for salted caramel chocolate pie is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Erin Evenson. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.
For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Salted Coconut Caramel Chocolate Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
For gluten-free and dairy-free caramel chocolate pie, gluten-free graham cracker crumbs are available!
Sarah’s Notes: Sarah of Go Dairy Free tested this recipe and found that this is really more of a frozen pie and the caramel layer is really a creamy, caramel-flavored layer. Don’t expect a true caramel for the top layer.
- Recipe Ingredients:
- 3½ cups vegan graham cracker crumbs*
- ⅔ cup coconut oil, melted
- 3 tablespoons minced crystallized ginger
- 1½ cups dairy-free dark chocolate chips, melted
- 26 ounces So Delicious Dairy Free Original Culinary Coconut Milk, divided
- ½ cup muscovado sugar (or dark brown sugar)
- 2 tablespoons golden syrup (such as Lyle's) or vegan molasses
- 2 teaspoons fleur de sel (flaked sea salt)
- Preheat oven to 350ºF.
- In a large mixing bowl, combine the cracker crumbs, coconut oil and crystallized ginger until well-combined. Press the crumb mixture into and up the sides of an 8-inch springform pan. Place the pan into your oven and bake for 8 to 10 minutes, or until the crumbs are golden brown and slightly firm. Remove from your oven and set aside to cool.
- In a large mixing bowl, whisk together the melted vegan dark chocolate chips and 1¼ cups (10 ounces) coconut milk until well-combined. Pour the chocolate mixture into your cooled crust and place into your freezer for at least 3 hours to freeze and firm.
- In a large, heavy-bottomed skillet, combine the remaining 2 cups (16 ounces) coconut milk, muscovado sugar and golden syrup (or molasses, if using) and bring to a boil over medium-high heat. Reduce heat to low and, using a whisk, whisk until the mixture has thickened and reduced, about 8 minutes. (Editor's Note: It will be creamy and caramel-like, but not a true caramel). Remove from the heat.
- Remove your pie from the freezer and pour the caramel mixture atop the pie. Return the pie to the freezer and freeze for another 2 hours, or until the caramel has slightly cooled.
- Remove your pie from the freezer and sprinkle with the fleur de sel. Remove the bottom from the springform, slice into 8 pieces, serve and enjoy!