I’ve been making my share of icebox desserts this summer. They’re one of my favorite it’s-too-hot-to-bake desserts. Really, though, I’m happy most any time of the year with an easy, cold, amazingly delicious dessert.
The inspiration for this pie came a couple of days ago when I spotted a jar of Trader Joe’s salted caramel in my pantry. I’ve never been that inspired to improve my caramel-making skills, so store-bought is just fine with me most of the time. And, of course, make it salted caramel and we’re really talking! When I also spotted some chocolate wafer cookies, I knew I was in business.
We start with a simple cookie crust made of just three ingredients. I used Nabisco’s Chocolate Wafers. I love their dark chocolate flavor and knew they’d work so very well with caramel. If you can’t find them, chocolate graham crackers or even Oreos will work.
The filling is quite simple itself. Again, just a handful of ingredients make this creamy, caramel-y filling. The saltiness of the caramel is subtle, but you can bump it up a bit more by adding a few pinches of salt. This will also, of course, work just fine with non-salted caramel. Make it as is, or add a bit of salt to the mixture. If your jar of caramel is a little bigger than 10 ounces, go ahead and use it all. The extra caramel won’t have much effect on the texture of the filling.
Quinn has asked me to tell you that this is his favorite dessert ever. I have to admit that it ranks pretty high for me as well. My only complaint is that I should have made it when we could share it with friends. It’s far too dangerous to have this one all to ourselves.
Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
*To get 2 cups of chocolate wafer crumbs, you will need almost an entire 9 ounce package of cookies. Pulse cookies in food processor until finely ground. Alternatively, place cookies in a sealable plastic bag and roll over with a rolling pin until ground.