I was mildly concerned I would be the only person in the house who liked it, and thus left to eat the entire thing myself,  which I would have happily done, but before I managed to get my second bite in, my husband asked for a second helping. Set in fridge until caramel has cooled and is firmer Remove pie from fridge, add chocolate mousse on top of the caramel layer and spread evenly. Cover back up and refrigerate. I’m with everyone else – I’m definitely making this soon! It was so loved my boss nicknamed it the devil’s pie! It’s really awesome. Any suggestions would be appreciated as I’m hoping to try this again later this week! :) I prefer using grams when baking also!! If your in a pinch could this also be done with a store bough oreo crust? Recipe Submitted by Gemini on 11/27/2014 ; Rating: 5.00. Great, rich recipe though! Utah Ski Resorts — 5 Reasons Why Deer Valley Is Our Favorite! I made it and it turned out perfectly! Excited to eat it again tomorrow! I have to admit, going full time at this blogging thing has been awesome and terrifying, but almost entirely awesome. Do you have to put it in the freezer each step? The filling in this pie looks positively addictive. This looks to die for! I have to get a slice of this right now!! This is so utterly fabulous that I cannot even stand it! I finally got around to making it last night & brought it to my daughter’s school today for their “Chocolate Bliss” celebration of the teachers & staff on Valentines Day. I made this with the chocolate Oreos. Thank you. I made it in the shallow pan. I am making this for Thanksgiving!!! It’s runny/soft, not solid like in the above pics. While my caramel turned out a little scorched, the richness of the pie hid that well and everyone raved about my pie. It is so delicious! Fleur De Sel is perfect for this recipe. I made mine in a springform pan and it worked great. In a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie. http://instagram.com/p/xA3PSFtS_9/?modal=true. Thanks, Amanda! I had the same issue the first time I made it. This may be an ignorant question, but what if I didn’t add the cream to the caramel mixture? You forgot the salt! I did it in a 9 x 13 glass dish and I refrigerated it after each step instead of freezing. It was wonderful. My caramel was very soft and oozed out, even after slicing and serving right out of the fridge. It was runny. Thank you for the recipe! JURY’S IN – a winner! I made this for Thanksgiving and it was a big hit! Thanks in advance! I have some questions, before I start preparing it. I don’t know what I’m doing wrong. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. I don’t have a tart pan, and I didn’t want to make it in a pie pan — I wanted to be able to take it out of the pan so you could see how pretty it was! If you want to make your own check out this Salted Caramel recipe from Sally’s Baking Addiction. One thing was the caramel filling was grainy. Wow. It’s gonna overflow. I have an infant and don’t really have the time to weed through all the comments so I apologize in advance if this has already been asked / answered! Everyone requested it for Christmas! It doesn’t have to be a fancy tart pan! The word used by most to describe it was “decadent”. Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave safe bowl. Return to freezer for 30-45 minutes, just until caramel is firm. Devil’s pie, love that! And so much easier then I expected. Sweet. I seem to always have this issue with making caramel. I made mine in a springform pan, and it worked perfectly. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until smooth and fully combined. What might be the reasons? Cadbury doesn’t follow uniform weight. Bake the crust at 350 for 9 minutes. Then, it’s cooked to a specific temperature, depending upon the application, and cream is added last. This was so easy but tastes WOW!!! i made this once with heavy cream….AMAZING! I have to convert every time! Can you freeze this pie? Refrigerate the pie for 1 hour or more before serving. if the ingredients were in grams and millilitres!! I don’t know what that temperature is, but for me, three minutes of boiling (2 after cream was added) did it. I’ve tried freezing it over night, cooking it a little longer, cooking it less, but I can’t figure it out. Do you keep the pie refrigerated until you are ready to serve? Have you ever tried doubling this recipe and making it into bars instead of a pie? Do you think it will negatively affect the pie? I’ve made this pie twice this holiday season. I followed the directions exactly, and I am not a novice baker or cook, so I cannot figure out what I did wrong. 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