Salted Chocolate Caramel Pie


A decadent treat for Pi Day or any day! A chocolate cookie-esque crust, a layer of gooey caramel and a layer of luscious chocolate ganache - each layer made better with the addition of Coffee Syrup!


  • 1 1/4 cups flour
  • 1/4 cup almond glut
  • 1/4 cup unsweetened cocoa powder
  • 1/8 cup sugar
  • 1/4 tsp salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces (or grated while frozen)
  • 1/8 cup Coffee Syrup
  • 1 tsp vanilla extract
  • 1 egg, lightly scrambled
  • 2 Tbsp ice water (more as needed)


  • 1 1/2 cups Coffee Syrup
  • 1/2 cup heavy cream
  • 5 Tbsp unsalted butter
  • 1 tsp salt


  • 1/2 cup heavy cream
  • 6 oz bittersweet chocolate, chopped
  • 1 Tbsp Coffee Syrup


  • Flaky Sea Salt

******* INSTRUCTIONS *******


Preheat oven to 350 F.

In large bowl mix flour with ground almonds, cocoa powder, sugar and salt. 
 Incorporate butter into the flour mixture until pea-sized pieces are formed. Add egg, Coffee Syrup and vanilla plus enough water to make a dough. Form a disc, wrap in plastic and refrigerate for at least 30 minutes.

On a floured surface, roll the dough and place ion a greased 9 inch pie or tart pan. Remove the edges and refrigerate for 30 minutes before baking.

Score the dough with a fork, line with parchment paper and fill with pie weights.
 Bake for 15 minutes, remove weights and parchment and bake for another 10-15 minutes. Allow to cool before pouring caramel.


Place Coffee Syrup, butter and cream in a medium heavy bottomed saucepan over med-high heat. Cook, stirring occasionally, until temp reaches 235F.  Remove from heat, stir in salt, and let cool for about 5 minutes. Pour cooled caramel over the chocolate crust and refrigerate 4+ hours.


Place chocolate in glass bowl. In a small saucepan, combine heavy cream and Coffee Syrup. Heat over medium heat until it begins to bubble at the edges (don't bring to a full boil), remove from heat and pour over the chopped chocolate. Let it sit a minute or two, then stir until smooth.

Pour the ganache over the caramel, spread it evenly and refrigerate for 2+ hours until set. 

Sprinkle with flaky sea salt and serve. Keep leftovers refrigerated.