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!

CRUST

• 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)

CARAMEL

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

CHOCOLATE GANACHE

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

GARNISH

• Flaky Sea Salt

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

CRUST

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.

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.


GANACHE

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.