I love decadent chocolate desserts as much as the next person and this Salted Caramel Chocolate Pie checks all the boxes. It’s sweet, it’s salty, it has gooey caramel and it has chocolate. This is pretty much everything I love in one dessert. The best part? It’s an easy no-bake dessert. It literally has 7 ingredients and you can put it together in 15 minutes.

Gluten-Free Salted Caramel Chocolate Pie

Wait – did I mention this no bake chocolate pie recipe is also gluten-free? I didn’t? Well it can be as long as you use gluten-free chocolate sandwich cookies (sadly Oreos are not gluten free). For some reason I had always thought gluten-free meant taste free, but luckily recipes have come a long way. I also thought it meant calorie free, but now I know better. Since I have so many friends who are gluten-free, I came up with this recipe that makes everyone happy.

Easy No-Bake Dessert

So if you are looking for a gluten-free chocolate dessert recipe or simply an easy no-bake dessert, here you go! You basically melt many of the ingredients in the microwave. It’s the perfect dessert for any occasion or to make and bring to social gatherings. I guarantee your friends will be impressed, and you’ll be the hit of the party.

Just don’t eat all the caramels as you unwrap them (but that might just be me).

No-Bake Salted Caramel Chocolate Pie Recipe

Yields: 12 servings

Prep: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes

Ingredients:

• 25 chocolate sandwich cookies (gluten free if necessary)
• 5 tablespoons unsalted butter
• 60 caramel squares, unwrapped
• 1 ½ cups heavy whipping cream, divided
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• Sea salt for sprinkling

Directions:

1. Spray the inside of a 9” spring form pan with cooking spray and set aside.

2. Place the chocolate sandwich cookies in a food processor and pulse until they are broken down into coarse crumbs.

3. Melt butter in the microwave and pour into the food processor with the cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.

4. Pour the cookie crumb mixture into the spring form pan and press gently until the crumbs evenly coat the bottom and approximately 1” up the sides of the pan. Set aside.

5. Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds and and continuing until completely melted. Stir in salt. Pour the melted caramel into the prepared pie crust.

6. Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave safe bowl. Microwave on high for 1 minute, stir and then continue microwaving in 15 second increments, stirring in-between, until completely melted. Carefully pour and spread the chocolate layer on top of the caramel layer.

7. Immediately sprinkle the top with course sea salt and place in the fridge to chill for a minimum of 2 hours. Serve chilled. Store in the refrigerator for up to 4 days.

 

When are you going to make this decadent chocolate gluten free dessert recipe?

Yield: 12

No-Bake Salted Caramel Chocolate Pie

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This gluten-free no-bake salted caramel chocolate pie is easy to make.

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 25 chocolate sandwich cookies (gluten free if necessary)
• 5 tablespoons unsalted butter
• 60 caramel squares, unwrapped
• 1 ½ cups heavy whipping cream, divided
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• Sea salt for sprinkling

Instructions

1. Spray the inside of a 9” spring form pan with cooking spray and set aside.


2. Place the chocolate sandwich cookies in a food processor and pulse until they are broken down into coarse crumbs.


3. Melt butter in the microwave and pour into the food processor with the cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.


4. Pour the cookie crumb mixture into the spring form pan and press gently until the crumbs evenly coat the bottom and approximately 1” up the sides of the pan. Set aside.


5. Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds and and continuing until completely melted. Stir in salt. Pour the melted caramel into the prepared pie crust.


6. Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave safe bowl. Microwave on high for 1 minute, stir and then continue microwaving in 15 second increments, stirring in-between, until completely melted. Carefully pour and spread the chocolate layer on top of the caramel layer.


7. Immediately sprinkle the top with course sea salt and place in the fridge to chill for a minimum of 2 hours. Serve chilled. Store in the refrigerator for up to 4 days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 1390Total Fat: 93gSaturated Fat: 57gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 183mgSodium: 618mgCarbohydrates: 143gFiber: 6gSugar: 106gProtein: 12g

If you like this recipe you might also like The Best Gluten-Free Dark Chocolate Zucchini Brownie Recipe and Easy To Make Raspberry Chocolate Chia Pudding Recipe.

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