Chocolate Caramel Pie

In collaboration with: Heirol.

This delicious combination of chrunchy shortbread, homemade caramel and chocolate is just heavenly! Find the pie tin from Heirol.


2 ½ dl flour
½ dl brown sugar
2 teaspoons of cornstarch
pinch of salt
100 g butter
1 tablespoon icewater
1 egg yolk

Caramel layer
2 dl whipping cream
2 dl brown sugar
pinch of salt

Chocolate layer
200 g milk chocolate
2 tablespoons vegetable oil

Flaky sea salt for finishing



Heat the oven to 175 °C. Combine the flour, sugar, cornstarch and salt in a bowl. Cut the butter into cubes and combine with the flour mixture until it forms a crusty dough. Add ice water and egg yolk and blend together. Press the dough evenly on the bottom of the pie pan. Pierce the dough all over with a fork. Bake in the middle of the oven for about 20 minutes.

Heat the caramel layer ingredients in a kettle and bring to a boil. Boil gently for about 15 minutes, constantly whisking the mixture. Do not boil for too long, for the caramel not to become chewy. Pour the caramel over the crust and let the pie cool for a while in a refrigerator.

Melt the chocolate and add vegetable oil. Let the chocolate cool for a while and spread in (pois) over the caramel layer. Sprinkle some sea salt on top.


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